In his eight-volume work, Physiology of Taste, French lawyer, magistrate, politician and gastronome Jean Anthelme Brillat-Savarin wrote, “Animals feed themselves, men eat; but only wise men know the art of eating.” He wrote those words in 1825, and still they contain a certain truth, particularly in the cabin of today’s business aircraft.
Waterford, Mich.-based Pentastar Aviation, the former corporate flight department of DaimlerChrysler purchased by Edsel B. Ford II in 2001, recently promoted Richard Barley to executive chef of its Fivestar Gourmet catering division. Barley oversees a staff of eight chefs and culinary apprentices to provide catering services for FBOs at five Detroit-area airports as well as for off-airport events.
London-based business aviation caterer Castle Kitchens revealed at the Schedulers & Dispatchers Conference last month that it has eliminated its 24-hour service. The new hours are 6 a.m. to 9 p.m. Monday through Sunday, and administrative office hours have changed to 8:30 a.m. to 6 p.m. Monday through Friday.
Edward Taylor, a 16th-century New England Puritan not given to excess, nevertheless saw fit to describe the spiritual in terms of the flesh when he wrote of the sacraments, “It’s food too fine for angels.”
“The pilot points the plane, but who points the pilot?” read the sign over the Avitat exhibit at the 17th annual NBAA Schedulers & Dispatchers Conference in San Antonio in January. It was a blunt affirmation of schedulers’ and dispatchers’ contribution to safe and efficient flight operations.
The Corporate Flight Attendant Catering Guide is a collaborative effort of Paula
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