N.Z. lamb popular in airline meals
PA Wellington New Zealand lamb is increasingly popular for airline meals, according to an executive chef for the world’s largest airline catering company. The Vancouver-based chef, John Reeve, of Marriott Chateau Flight Kitchens, said the Vancouver flight kitchen alone used 3000 New Zealand spring lamb medallions and 100 racks of lamb a week for different airline clients. “New Zealand lamb has become a favourite of airline travellers. People want to try new foods, especially those low in cholesterol, and there is a challenge to please critical patrons eating at high altitudes," Mr Reeve said/ He supervises preparation of up to 12,000 meals a day through flight kitchens at five big Canadian airports. While most meals are for Canadian Pacific Airlines, his team also develops menus and supplies meals for several other international airlines, including Air New Zealand, Qantas, Cathay Pacific and Continental.
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Press, 7 May 1987, Page 4
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148N.Z. lamb popular in airline meals Press, 7 May 1987, Page 4
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