Page 33 - AIX, WTCE AND PTS ROUTEPLANNER

In association with
TUESDAY 10 APRIL
10.30: BEST BREAKFAST PITCH
Five exhibitors give a quick re pitch on why their breakfast product should go onboard. Judged by:
James Strawbridge, Posh Pasty Company; Marc Warde, “free-from” airline consultant and gluten-free restaurateur, and Roger Williams, International Rail Catering Group.
11.30: THENORDICKITCHEN
Master Chef Sturla Birgisson demonstrates how to design an onboard culinary experience that re ects an entire nation, Iceland.
Introduced by Iris Anna Grhoeneweg, Onboard Service Development, Icelandair.
12.30 - 13.00: FRENCH FOOD SAMPLING FROM THE FRENCH PAVILION - BUSINESS FRANCE
13.30: GASTRONOMY ON RAILS
Chef Miroslav Kubec, who creates concepts and seasonal menus for Czech Railways, presents award winning gastronomy with Jan Vales and Martin Janura of JLV catering. Session supported by Retigo Combi Ovens.
14.30: TOP TEN INNOVATIONS
Trends specialist, Raymond Kollau, showcases global innovations in economy catering, galleys and in ight ancillaries.
15.15: DEBATE:SHOULDPASSENGERSEXPECTHEALTHYMEALS?
MODERATOR: Lance Hayward of The Hayward Partnership.
EXPERT PANEL: Dr Rupy Aujla, the GP chef behind the “Culinary Medicine”concept;
Adele Wolstenhulme, MD of Inside Out Nutrition (UK)
Simon Hurley md of Olives et al.
THE DEBATE: To what extent should airlines, rail and cruise operators be responsible for providing healthy meals? Do passengers really want healthy choices onboard? Rupy will also cook up a few healthy treats during the session.
Session supported by Gastro Culinary Innovation and Heinemann-Scorpio.
ROUTE PLANNER 2018 31
WORLD TRAVEL CATERING & ONBOARD SERVICES EXPO