“When you get into the larger aircraft it becomes like a hotel, with dozens of staff supporting the plane based in a galley area down below. You have very comprehensive cooking facilities, and on larger aircraft we have looked at theatres, with spiral staircases and a Steinway grand piano. The limitations for what you can put inside a plane are pretty much the limits of physics, and even money cannot always overcome that. Even so, people are still always trying to push [the limits]. ”
ARenowned Steakhouse Chain Takes Flight
The Air Culinaire chain of business aviation caterers has announced a partnership with the nationwide Morton's Restaurant Group that will allow customers in 12 of its 14 U.S. markets to order from Morton's menu of steaks, as well as seafood, appetizers and more. With 24 hours' notice, the Air Chef-owned Air Culinaire chain will coordinate the logistics, packaging, delivery and onboard service for each Morton's order.
Meanwhile, Air Culinaire International has opened in London to serve airports in its metropolitan area. The facility is the first Culinaire kitchen outside the U.S.