WOMexperts

Interview: Etihad Airways In-flight Chef Yazan Abu Ghazaleh
Date Published : 27 Mar 2017

Q. The air pressure and humidity in the air cabin affect our sense of taste. How do you accommodate this?

A: We aim at preparing healthy airline meals, so adding seasonings such as salt and pepper in excess can be inappropriate. I would use a variety of different ingredients that pair well to enhance the flavour instead. For example, squeezing lemon juice onto seafood can enhance the flavour.  Since I will be travelling every day, I’ll be able to visit many different food markets in several different countries. I’ll have great access to a variety of spices and sauces. These new flavours will inspire me in thinking of new flavour combinations.  

Q: What are the challenges of being an in-flight Chef?

A: There are some cooking limitations in the cabin. For example, we’re unable to use any fire when cooking. Also, slow-cooked meals such as stews are not recommended as meals must be provided swiftly, especially since most passengers want a quick meal before their rest. Fresh ingredients and beautiful plating are also crucial.You have to be creative when designing in-flight menus but you also have to understand the limitations, and be wary of the safety hazards. Besides cooking skills, safety is a priority.

Q: How do you deal with jet lag?

A: Haha, I don’t have this problem because I eat healthily and I get enough sleep. I also recommend eating less bread and corn. eating more vegetables and drinking water. Basically, keep your meal light before going on board. Working in a cabin, you need to have good discipline. For example, not drinking any alcohol before or during cooking duty. We also don’t serve any food cooked in alcohol but we do serve meals with food and wine pairings.

Angela Kwon & Ron Chiu

Illustration: Drawing Holiday

You may also like...
Updates
Interview: Guest Chef Jaume Puigdengolas Rey of Cadenza

This October, Cadenza at Greater China Club welcomes Chef Jaume Puigdengolas Rey of Skina in Spain to the helm. We chat to him about his first time cooking in Hong Kong, working with famous chefs and Read more...

Updates
Richard Ekkebus on champagne and oysters

Oysters and champagne are bywords for luxury - we chatted to Richard Ekkebus, culinary director of Mandarin Oriental, about his favourite pairings... Read more...

Updates
Interview: Julien Cadiou, Upper Modern Bistro

Julien Cadiou is Upper Modern Bistro’s new Chef de Cuisine.  Having worked in Michelin-starred restaurants all over Paris, and working with renowned chefs such as Alain Ducasse and Kei Kobayashi......Read more...

WOMexperts
Interview: Jason Atherton of Aberdeen Street Social

Jason Atherton currently has 15 restaurants around the world with three in Hong Kong. He opened 22 Ships, Ham & Sherry an Aberdeen Street Social in collaboration with Yenn Wong and JIA Group......Read more...

Updates
Interview: Richard Ekkebus of Amber Hong Kong

Having been awarded the title of Best Restaurant in China at Asia’s 50 Best Restaurants and securing fourth place overall, as well as winning best dish at the Taste of Hong Kong festival...Read more...

Updates
Interview: Nate Green on his new restaurant, RHODA

Following on from our exclusive on new restaurant RHODA, we caught up with Executive Chef and Culinary Director Nate Green to get the first scoop on his exciting new collaboration with Yenn Wong and JRead more...

Subscribe to our newsletter
Plate of the week
Warm baked goodies

Banana Millet Bread and Oatmeal cookies

@meeta_heart2hearth
Read More
Choosing Sorbet

Couldn't decide between mango and raspberry sorbet

@flavortopia
Read More
Adorable Dimsum

Cutest dim-sum ever...

@radiogreenland
Read More
Crispy spring rolls

Spring rolls stuffed with tofu patty at Above & Beyond

@eathardplayhard
Read More
Pink cocktail

Choosing cocktails over coffee this weekend!

@thisgirlabroad
Read More
DIY Burger

@thisgirlabroad "The DIY burger station at Beef & Liberty's weekend rooftop BBQ brunch was a fun way to get creative with my burger!"

@thisgirlabroad
Read More
Chutoro

Chutoro marinated in 10-month pickled garlic. Unbelievable!

@palatism
Read More
Follow Our Facebook
Follow Our Instagram