Friday, February 16, 2024
Delving into the immense operations of the planet’s most expansive international carrier, Emirates reveals intriguing culinary details about its vast quantities of gourmet offerings, the team of skilled chefs, and the meticulous care taken to deliver exceptional dining experiences aloft for its annual 77 million patrons.
Every day, Emirates prepares meals for 490 flights, delivering 149 meals each minute – a staggering total of 215,000 meals daily, distributed worldwide. This culinary feat is achieved by 1,400 committed chefs working at the enormous Emirates Flight Catering Facility in Dubai, along with various partner catering services globally.
Throughout a year, Emirates passengers enjoy a diverse selection of wholesome and tasty dishes, drawing from a monthly repertoire of 2,200 distinct recipes. Ensuring a balanced diet of carbohydrates, proteins, and vegetables, Emirates served up 6 million kilograms of fresh chicken, 350,000 kilograms of beef, 266,000 kilograms of Atlantic salmon fillets, 2.2 million kilograms of whole potatoes, 1.7 million kilograms of pasteurised eggs, and 3.1 million kilograms of freshly baked breads and pastries. This also includes a plethora of vegan and vegetarian options.
To enhance the culinary experience with sophisticated tastes and creativity, Emirates’ chefs employ an extensive variety of ingredients to craft exquisite dishes for all travel classes. In a year, they utilized over 938,000 kilograms of fresh cream, 32,000 kilograms of Masala cashew nuts, 98,000 kilograms of fresh strawberries, and 42,000 kilograms of salads from Emirates’ Bustanica, the largest vertical farm on the planet. First and Business Class patrons, who value the onboard product quality, consumed 3.5 million bottles of exclusive olive oil and balsamic vinegar from the esteemed Italian brand Monte Vibiano, 14,000 kilograms of Australian Yarra Valley feta cheese, and enjoyed 1.2 million beef tenderloin steaks over the year. Moreover, First Class guests indulged in 10,350 kilograms of caviar without limits last year.
Emirates’ menu features dishes that rival those of top-tier restaurants, incorporating globally acclaimed ingredients and regional delicacies such as truffle, foie gras, black cod, Canadian lobster, corn-fed chicken breast, Japanese nori seaweed, Emirates handmade pasta, sushi, and glacier 51 fish. These dishes are garnished with gourmet touches like Gulf Bzar spices, Beurre D’Isigny butter, gold and silver leaf – adorning over 300 Emirates desserts, Himalayan pink salt, saffron, and edible flowers for a visually appealing and aromatic presentation.
On several European routes, Emirates now offers Economy Class travelers individual servings of Marshfield’s ice cream, a creamy organic treat with 60% dairy content from a family-operated farm in the Cotswolds, UK. Flights from Ireland feature rich yogurt from Killowen Farm, renowned for its single-origin dairy products.
Snacks on Emirates flights are carefully chosen and premium. Last year, passengers enjoyed 2 million packages of assorted nuts, 250,000 dates, 22,000 kilograms of Kalamata olives, and over 40 million pieces of gourmet chocolate. Beyond the exceptional wine and exclusive champagne selections, passengers consumed 1.2 million litres of orange juice, utilized 2.3 million tea bags, and 70,300 kilograms of ground coffee.
To ensure a superior dining experience, ensuring passengers ‘fly better’, Emirates’ top-tier cabin crew delivers outstanding service and hospitality. They undergo thorough training in service excellence, food presentation, wine pairing, and specialty tea and coffee services, including Arabic coffee. This initiative is part of the Emirates Hospitality strategy, aimed at achieving service excellence, attentiveness, innovation, and passion in the skies.
Saturday, April 27, 2024
Saturday, April 27, 2024
Saturday, April 27, 2024
