1 AUGUST 2016
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New on-board menus are on the way for clients of business-aviation caterer Air Culinaire following the appointment of Herve Bourdon as its new executive chef for the London operations team based at Biggin Hill Airport.
Air Culinaire director Charles Hayes said: “Food served to executives on board business and corporate aircraft needs to have special qualities to win outright consumer satisfaction.
“First is ensuring the right choice and taste for the individual customer; next comes freshness of raw materials and preparation, and finally the cooking finesse timed to coincide as close as possible to aircraft departure.”
Bourdon, 46, trained at the Ecole Superieure de Cuisine Francaise in Paris, receiving his diploma in 1989. He won first place in his term and in the same year was a finalist in the annual “Best Young Cook of France” competition.
His training continued at well-known Parisian restaurants with Michelin star ratings and in the mid-1990s, he was chef de partie at the London Hilton in Park Lane.
He later held a similar appointment at the London InterContinental and his international career has also included senior-chef appointments in Algiers and the Ukraine.
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