Lufthansa’s Latest Food Academy Introduces New Regional Canadian Menu
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Lufthansa chef Grant Mikels explains the vision behind Lufthansa’s regional menu approach
Germany is a land of bratwurst and sauerkraut – they take deep pride in their local cuisine, both in the air and on the ground. Lufthansa’s airplane food has gotten so popular that it has been delivered to homes across Germany through an online shopping site, Air Food One, which delivers weekly dishes of Lufthansa-inspired business class dishes in Cologne and Dusseldorf. Weekly dishes feature quirky, options like “Beeramasu,” Tiramisu made with beer during Oktoberfest as a festive in-flight dessert.
- Photo: Dominik Mentzos for Lufthansa
Now, Lufthansa wants to share the concept of “local cuisine” with each of their destinations. Last month in Toronto, Lufthansa held the seventh Culinary Academy, where they announced they’ll be introducing a new regional Canadian menu for flights across Canada.
The new menu approach is to ditch the trolley, explains Dr. Ingo Bulow, director and head of in-flight service and lounges.
This coming March, Canadian flyers will find regionally-inspired recipes from local chefs, which are currently in development.
Naturally, it follows suit from the American sector, where they’ve chosen a tight menu from 1,000 plates, which kicked off this May. To get an idea of their approach, they’ve divided American flights into four regional menus, which use local fare and chefs. We know that Lufthansa is known for its classy fare in first class, where they serve canapés and caviar, among other offerings – but now they’ve also brought in Michelin-starred chefs to conjure up a rotating menu.
“My job is to put restaurant-quality food on the aircraft,” says Grant Mickels, the executive chef of culinary development at Lufthansa. Let’s hope Canadiana-inspired fare will be move beyond Timbits and Maple Syrup clichés. Perhaps there may even be a cameo from Canadian chef, Jamie Kennedy. We’ll put it on our holiday wish-list!