Recent Posts
- Tapas, Top Design, Flatware And More
- New Year's Resolutions
- Meaningful Messages
- Starwood: Beer To Replace Bubbly For Holidays
- Rooms With A View, Part II
- Panama's Playa Blanca - The Next Big Thing?
- Panama: Holiday Inn-Hotel School Combo A Success
- A Lesson In F&B Marketing
- F&B Strategies For 2009
- Is Free Breakfast Enough?
Recent Comments
- Patricia BRADLEY on Meaningful Messages
- Steve Belmonte, CEO Lexington Hotels on Meaningful Messages
- Steve Belmonte, CEO Lexington Hotels on New Year's Resolutions
- pete on Meaningful Messages
- Barry Graham on Meaningful Messages
Most Commented On
- Taking Holiday Inn Upscale (9)
- The News From Honduras (9)
- Brand Flags To Fly In Honduras (7)
- Rooms With A View (5)
- Meaningful Messages (4)
Archives
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- December 2007
- November 2007
- October 2007
Blog
American Airlines & Dean Fearing? Say It Ain't So
June 27, 2008
Am I the only one who has never had tasty food on an airplane, even in first class? Perhaps I'm too young--my mother flew for TWA, and I used to hear stories about the glory days of airlines, when international flights had flight attendants who spoke four languages and had cuisine comparable to the best restaurants on the ground.
But I have never experienced anything even close. Which is why I found it disturbing to read in a press release yesterday that Chef Dean Fearing (of Fearing's at The Ritz-Carlton, Dallas) has been working with American Airlines for the past 20 years, along with other notable chefs.
Many airlines have similar chef partnerships, of course, which no doubt is a lucrative proposition for a number of chefs, but what do such partnerships do to the chefs' reputations? Not much, I guess, as long as their ground-level cuisine and restaurants remain at a quality standard that's sky-high.
Am I the only one unimpressed with the dining experiences available at 30,000 feet? Will things change for the better when so-called 'flying hotels' (mega jumbo-jets with individual quarters and full-service dining rooms) are created?
Posted by Derek Gale on June 27, 2008 | Comments (2)
In response to: American Airlines & Dean Fearing? Say It Ain't So
Dan commented:
Fly internationally on many of the Asian based carriers (Singapore Airlines in particular) and you will see an enormous difference.
In response to: American Airlines & Dean Fearing? Say It Ain't So
Jean Yves commented:
Indeed, I'm sad to hear that Dean Fearing has provided his services to American Airline (which is the airline that I use most)for twenty years. I have never been witness to good food on American, the best that I have had was warm nuts, a relatively good glass of wine, and vanilla ice gream with Grand Marnier on top (all of which Dean has nothing to do with it). While I dont approve of this marketing tool, Dean Fearing is not the first Chef lending his name for a fee. If flyers are sufficiently naive tho believe the adverts; I can see why publicist keep doing it. Best Regards Jean-Yves