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Acropolis Aviation enhances in-flight cuisine with award-winning cookery school

Acropolis Aviation, one of Europe’s leading luxury air charter companies, is delighted to be taking its in-flight dining experience for clients to an even higher level.  It recently sent its cabin crew to Ireland’s award-winning cookery school, Tannery, in the seaside town of Dungarvan, County Waterford, run by accomplished Chef, Paul Flynn.  

Here they spent two days’ intensive training at the super-modern school and, in a challenging MasterChef-style environment, learned the secrets and skills a top restaurant calls on to present delicious meals and how they can be adapted in flight.  The course covered the art of plate and platter presentation, food pairing, oven management and seasonal menu ideas.  

Paul Flynn, owner and lead chef of Tannery restaurant and cookery school, is one of Ireland’s foremost chefs who specialises in modern cuisine with an emphasis on locally grown produce.  He is a television chef, food writer for the Irish Times and an author of best-selling cookery books.  

“We enjoyed a memorable two days with the Acropolis cabin crew with an emphasis on quality and presentation. They were quick to learn both preparation and presentation techniques and proved to be natural masters at delivering the highest standards of service,” said Paul.  

Rebecca Phillips, Head of Cabin Crew at Acropolis Aviation commented: “High quality in-flight cuisine is important to our clients who fly on our ACJ319.   We receive positive feedback on our high standard of in-flight dining, but we’re always looking to improve.  Our cabin crew are serious ‘foodies’ and all relished the cookery school experience and opportunity to take our skills up another level. Our clients will enjoy the presentation and menu ideas we learned from the fabulous Paul Flynn at the Tannery."  

Acropolis’ aircraft G-NOAH, has a spacious galley similar to a real kitchen, while its versatile cabin offers a perfect on-board environment to present and enjoy fine dining, including a mid-cabin for, six or eight person dining area.  

Some of the recipes the crew prepared which can be enjoyed on Acropolis flights include: buttered tomatoes with honey and rosemary; beetroot walnut and goat’s cheese salad, and poached pear and plum crumble.  

Acropolis’ cabin crew team work across many time zones and are adept at catering flights for clients with diverse dietary requirements.  The company regularly provides Halal, Kosher and Hindu menus and has experience handling specific and unusual dietary requests.  

Acropolis Aviation’s Kuky Salazar, who heads the company’s charter sales in the USA will be at the NBAA Convention in Orlando this week and be on hand to talk in-flight dining at the Avinode Booth #2219.

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