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Posted on Friday 24 September 2010 in Thailand
Travelers have long known to avoid airline food if they wanted to avoid mushed peas, soggy macaroni and chicken that tastes like wood. However, those who fly with one airline in the Asia-Pacific region will find that poor airline food is not a given.
Those on Thai Airways flights going to certain destinations will be treated to culinary delights. The air carrier recently appointed Assistant Professor Srisamorn Kongpun and Chef Philippe Peretti, both of whom are acclaimed chefs and renowned experts on authentic Thai and Western cuisine, to consult on the the in-flight meals for select routes.
"We are very pleased to be working very closely with our consultant chefs and overseas caterers on improving [Thai Airways'] onboard meals," said Sathok Varasarin, Thai Airways Vice President of the In-flight Services Department. "[Thai Airways] places our passengers' satisfaction and health as our first priorities for meal selection and in production."
Both men will work with the airline's caterers worldwide to help them develop and prepare dishes that will likely delight the palettes of airline travelers.
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