KLM Royal Dutch Airlines teamed up with North Salem’s Chef Beck Bolender and 121 Inflight Catering to offer new menu items to premium passengers flying from New York’s John F. Kennedy International Airport to Amsterdam Schiphol Airport. Passengers on the new World Business Class cabins on the two daily flights between the New York and Amsterdam may indulge in Chef Beck’s creations designed exclusively for their flight.
“We appreciate the efforts KLM has taken to encourage culinary freedom and creativity throughout the industry, and recognize that KLM is dedicated to challenging its providers and creating an atmosphere of excellence and outstanding service,” said Beck. “We believe that, together with KLM, we will change the culinary landscape and create a new and better inflight catering experience.”
Specialty dishes include miso glazed cod with ginger scented carrots and basmati rice, or rigatoni with mushroom Bolognese and shaved parmesan. All onboard meals are created in a scratch kitchen, where Chef Beck and his 121 Inflight team create fresh, in-house ingredients the day meals are served. Beck and his team enthusiastically embrace KLM’s initiative to source 50 percent of its products through local and sustainable vendors.
“KLM is proud to partner with 121 Inflight Catering as a local partner with a fresh, innovative approach that brings great new energy to our onboard cuisine,” said Marnix Fruitema, senior vice president, Air France-KLM North America. “This partnership reflects a Dutch passion for fresh, local cuisine and supports KLM’s dedication to source products through sustainable vendors.”
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