The competition among the leading global carriers to attract premium customers in a big way is only getting fiercer. This time Air Canada has upped the ante by going all out to attract high-spending business class customers in October this year.
Media reports said that Air Canada has hired the services of famous chef David Hawksworth for creating a selection of nine seasonal dishes for its customers booking business class tickets to international destinations and also serving in its Maple Leaf Lounge.
Air Canada started offering the specially created dishes to its customers taking business class flights to North America and European destinations effective from October 1, 2015. The privileged customers were treated to an appetizer of sushi-grade tuna tataki with a delicately sweet puree. The main course served on board the flights included a succulently moist tamari-roasted sable fish with (healthy) brown rice and bok choy; and a densely rich chocolate fondant with blackberry coulis for dessert.
Other international airlines such as Cathay Pacific Airways and Lufthansa were not to be left behind. Earlier this year, Cathay Pacific Airways has engage some of the top chefs from Mandarin Oriental hotel properties in Hong Kong, Boston, Tokyo, San Francisco, New York, Paris and London for creating both Western and Chinese cuisines by sourcing fresh and local ingredients whenever possible.
Lufthansa Airlines had also two years ago partnered with Germany’s Fraunhofer Institute for performing lab studies to study how the passengers perceived food served on board their flights. The airline had also in the past hired the services of Michelin-starred chefs for designing menus for first and business class customers.