Air Culinaire Worldwide (Booth W073) has expanded its global vendor sourcing team to support the growth of the company’s network of aircraft catering partners, which currently numbers more than 1,000 vendors. The sourcing team is comprised of specialists who collectively speak nine of the world’s most common languages, enabling them to vet potential vendors in diverse locations. “This means we can offer our clients a higher level of service at destinations where ordering catering can be more challenging,” said Jennifer Walton, vice president of client services.
The catering company also recently announced plans to build a new, 8,600-sq-ft/800-sq-m in-flight catering facility at Paris Le Bourget Airport. Scheduled to open in January, the facility will be CE Certified, the highest level of certification obtainable in the European market. The new kitchen “represents our dedication to the Paris market,” said Air Culinaire senior v-p of global sales and marketing Paul Schweitzer.
The facility will feature a kitchen three times larger than that at its current Le Bourget facility, enabling the company to accommodate the growing demand for in-flight catering in Paris. The catering center will also host training classes for corporate flight crews, mirroring the ability of its flagship facility in Tampa, Florida. Herve Bourdon, executive chef, Air Culinaire Worldwide Paris, noted that the kitchen uses only organic meat and ethically sourced, non-GMO ingredients.
