Alison Price on Air marks training of 50th Flight Attendant.

Monday 20th February 2012

Alison Price on Air, the exclusive in-flight catering service, has this month completed the training of its 50th Flight Attendant as part of its on-going educational programme aimed at improving catering services in the skies.

The attendant works with one of its long standing European operator clients and joins an elite set of flight crew who have gained hands-on catering experience at the company's dedicated London-based facilities. The training, which is delivered by Executive Chef Richard Cubbin, demonstrates the company's commitment to revolutionising in-flight cuisine.

"I have believed from day one that in order to raise the level of catering in the industry you must start with education... that is why we hold these free-of-charge courses for all Flight Attendants who wish to attend," said Daniel Hulme, In-flight Director for Alison Price on Air. "The Flight Attendant is the conduit between the client and our business, so to best understand our vision for the food, and to strengthen our relationships with the client, training is essential," he added.

The training has been running since the launch of the company in May 2010. Courses begin with a short one day schedule that covers a range of topics including food presentation, understanding the importance of quality produce, food handling skills and how to select balanced, seasonal menus.

It also explains how the innovative Alison Price on Air food delivery system, where food is prepared and packaged to reduce handling, combined with basic knowledge can result in gourmet standard food. In addition presentation skills utilising simple implements such as brushes, spoons, and bottles to enhance decoration are taught.

Alison Price on Air also partners with Flight Attendant education specialist Swiss-based Training Solutions to offer longer, paid for, two day courses aimed at attendants who want to deepen their knowledge. The intensive course includes a wider range of information about culinary trends, international cuisine with specialist chefs, food and wine matching and goes through the complexities of delivery procedures and security issues at airports.

The attendants who complete the course are awarded a certificate to verify their skills. "We find that the attendants who complete the courses become genuinely interested in the catering side of their service. It gives them greater confidence to present consistent, delicious food. It also stimulates their interest in providing their clients with what they really want which results in happier clients."

Daniel Hulme will be speaking about the challenges of inflight catering and making suggestions for improving the service on offer at the Business Airport World Expo in Cannes on 23 February 2012.

About Alison Price on Air:

Alison Price on Air is based in London, UK and launched in May 2010. The business provides a unique fine dining system that enables flight attendants to provide in-flight gourmet standard catering using an innovative preparation and delivery method.

The business has quickly achieved an impressive list of aviation clientele including private jet charter companies such as Gama Avaition, ExecuJet and Perfect Aviation.

75% of the business is represented by one to four hour European flights including many to Moscow. 25% of the business serves long haul transatlantic flights, and APOA is supported by Atlanta-based business Tastefully Yours Catering (TYC) in the US market.

www.apoa.co.uk/