For 20 years, American Airlines has been dishing up palate-pleasing fare for customers with the help of its Chefs' Conclave. Determined to remove the stigma attached to airline food, in 1988 American became the first airline to enlist the expertise of prominent and well-respected chefs to help craft the direction of its inflight food service.
Today, with the guidance and talent of the Chefs' Conclave members Nancy Brussat of Convito Café & Market (Wilmette, IL), Dean Fearing of Fearing's (Dallas, TX), and Stephan Pyles of Stephan Pyles (Dallas, TX), the American Airlines food and beverage program continues to delight.
AA Conclave Chefs
(L-R: Stephan Pyles, Nancy Brussat, Dean Fearing)
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"It has been a real pleasure working with the members of our Chefs' Conclave to develop menus exclusively for the dining enjoyment of American's customers," said John Tiliacos, American's Managing Director - Onboard Products. "With the help of our Chefs' Conclave, our in-flight cuisine truly reflects the culinary trends from restaurants nationwide."
From the beginning, the chefs were instrumental in developing American's food philosophy. Their advice - balance menus toward healthy, lighter fare, and do only what can be done well in-flight.
"There are many things to consider when developing a dish to be eaten at 35,000 feet. It requires an understanding of dishes that can translate well to the large catering kitchens, dishes that can be reheated to optimum taste in airplane galley kitchens, and dishes that reflect both national and international flavors," said Chef Brussat. "I always consider simplicity first, just as I do when developing dishes for my market customers to take home and reheat."
With three members, the Chefs' Conclave brings together a broad range of invaluable expertise and culinary interests, while keeping the group small enough to remain manageable and involved in American's menu design process. Each chef's personal touch is evident within the items they design for American Airlines.
"It has been a pleasure working with American Airlines for the past 20 years, sharing some of my favorite dishes and introducing American's customers to a variety of flavors that we enjoy using here in Dallas," said Chef Fearing.
Recently, American Airlines implemented an initiative to provide variety within its First and Business Class cabins. American consistently refreshes its selections by rotating various menus throughout the year.
"Just as in my restaurants, variety and quality are paramount to American's premium class customers," said Chef Pyles. "Over the past 20 years, I've had the great pleasure to participate in a number of menu development workshops to create exciting new culinary options by incorporating local flavors and spices of the region. I look forward to working with American Airlines for another 20 years."
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