The secrets from the Chef & Sommelier

 I need to add more to the complexity of airline catering on my previous post, to satisfy customers and clients is always a challenge especially if person don't understand how taste and aroma is affected when you fly on different types of aircrafts, what happen is that your taste buds dries out and so does your nostrils whish ultimately change your perception off taste, what taste good on the ground changes after a few hours in the air, little bit depending, for me I know that my taste changes on flights more than 5 hours. older aircrafts change more and quicker that new aircrafts due to the differences in cabin pressure, modern less, older more as a simple rule and that makes the food even more difficult to cook, remember that as now in my current unit we do roughly 15 000 meals per day and its impossible to create food as for every individual passenger "you" some like it hot and spicy, some less salty, some more sweet and then put religious, cultural perspective on top

 I see a lot of social media revues and personal postings from people not in the industry, yes everyone is entitled to have an opinion regarding what is served onboard but also need to be realistic, as an airline caterer I have seen and heard things that I am very selected about because I know most of the time the reason behind when people complaint, let me give you randomly some samples why people complaint want to be upgraded want to have a refund ticket or extra flights just in very bad mood and stressed and the partner bitching around because you can be a dickhead Karin knows everything expectations when not a regular flyer and asking for 1 class service paying for Economy first timers flying business class and expect 1 class treatment and so many more...... but I thing foremost people compare airline food on board with restaurants on ground without realizing the complexity of serving people with regenerated food (reheating on aircraft) I know that most caterers out there take prid

 Its great to see the hunger of knowledge from the talented young chefs here in Egypt, they sacrifice a lot everyday to be able to join the squad for the upcoming Africa's Cup competition this coming September. I am very happy to be called in to help them in their task and to mentoring them together with some other local chefs and I see great progress for every training so far and that makes me super happy, unfortunately the senior chefs in the hotels and restaurants here are not supportive for this your future of Egypt, the old farts are only jealous and bitter with crazy bad basic knowledge under their belt (with few exception's) this is ridiculous behavior from them and they try to play some kind if bull shit mind game that I see thru and don't buy for a second, fucking loosers !!!   GO GO GO young brilliant chefs of Egypt, the gastronomy will maybe find its way in another 1000 years In sha allah 

 So now she is finally done with high school and time for the next step, this amazing little lady is about time to move into the big world (she do tinder) how lucky we are as parents to have a clever, sympathetic and most wonderful daughter that will do greatness in her life, I cant wait to see what will come out of her but first its the art & design school in august then we will see what will follow. Daddy loves you my sweet pearl

 How time flies fast and my baby is growing up to become this beautiful flower of a young, elegant, sophisticated and absolutely wonderful young lady who now is graduating from High school and up to University, Bianca Liv Electra Unic where did the time go? I am looking forward to see all friends and family in the coming week and to spend time with my loved ones back home, hasta la vista Egypt. Big congrats my sweet love and daddy loves you more than chocolate   

 Sometimes its just nice to receive some appreciated and unexpected appointment this time from Youngsan University in Busan South Korea where they appointed me as Honorary head of department for the school of culinary arts, pretty cool and I humble thank everyone involved and the presidium of university. I hope to be invited in the future to do some masterclasses for the students.

 I just came back after 10 super exiting days at the big airline show in Hamburg Germany where we as LSG Skychefs had a great both with fantastic kitchen equipment where we cooked for our clients. Amazing days with lots of new friends in the company and some really badass chefs for Brazil, Angola, UK, S-Korea, India US and Germany, this is truly a memorable days that I will cherish forever and the best thing was still, that the love of my life came to Hamburg to spent 2 days with me...could not be happier. Thank you guys for happy 10 days of hard work and friendship that proves the power of the white jacket. peace love and food to you all.