Imagine a restaurant that spans over 65,000 miles, serves 82 countries, and caters to nearly 3,000,000 travelers annually, representing every corner of the globe. This isn’t a fantasy, but the reality of Pan American World Airways’ food service. Think of it as a delicious, international adventure that takes flight!
A World-Class Dining Experience
Pan American takes the art of airborne dining to new heights, serving over 12,000 meals every single day. This impressive feat requires a complex system of food preparation, preservation, and distribution. Whether you’re soaring through the skies over remote corners of Africa or Asia, you can enjoy meals that rival the finest restaurants in New York or Paris.
Kenneth Parratt, Pan American’s Director of Passenger Service, aptly calls this “an important aspect of service” that elevates Pan American to a “Claridge’s of the air.” He highlights the international character of Pan American’s cuisine with a distinct French influence. The French, he explains, have mastered a universal approach to food preparation due to their unparalleled culinary skills and a cuisine that resonates with a wide range of tastes.
A Marriage of French Tradition and American Efficiency
This philosophy of global cuisine with a French twist led to a unique partnership between Pan American and Maxim’s of Paris. Maxim’s brings over 60 years of experience in catering to international gourmands, while Pan American provides the latest technological advancements in food preservation and distribution. This collaboration is the perfect blend of French culinary tradition and American efficiency.
The President Special: A Culinary Masterpiece
The President Special service, operating between New York and London and Paris, epitomizes this marriage of excellence. This exclusive service offers the ultimate in dining elegance, with a menu selection unlike any other in the sky. Imagine a flight with only 43 passengers and five dedicated cabin attendants to ensure impeccable service.
The President Special elevates the traditional airline meal to a whole new level. Instead of the typical tray-on-your-lap experience, passengers enjoy fine dining with tables set with gleaming linens and polished silverware. Rosenthal China replaces plastic, and dishes are individually served from a tea cart, allowing passengers to customize their meals.
A Symphony of Flavor: The President Special Menu
The President Special menu is a culinary symphony, with gourmet selections that tantalize the taste buds. Hot hors d’oeuvres are served during cocktail hour, setting the stage for the main event. Passengers have a choice of three exquisite entrees, like filet mignon, roast duckling bigarade, or Lobster “Américaine.” Other options might include rock cornish game hen or roast pheasant. These carefully curated menus, offering a new selection each day for nine days, are meticulously prepared for first-class transatlantic flights.
The Essence of Pan American’s Culinary Success
Pan American’s food officials understand the importance of customer satisfaction. Their surveys reveal a clear preference for charcoal broiled steak, which remains a mainstay on every first-class menu, despite the airline’s commitment to offering a choice of three entrees.
But the President Special experience extends beyond the main course. Each meal is accompanied by a selection of fine wines and spirits, like Charles Heidsieck Blanc du-Blanc champagne, Meursault Beaune white wine, or Château Haut-Brion red, followed by a choice of Cointreau, Benedictine, or Cognac.
A Culinary Symphony: From Ground to Sky
Behind this gourmet service lies a complex, well-orchestrated system of preparation and execution. Airline schedules demand precision and efficiency, particularly with the limited space on even the largest aircraft.
A single President Special flight requires an astonishing 1,295 items of food for 43 passengers and ten crew members, along with 3,385 separate items for preparation and service. Pan American’s commitment to quality extends to every detail, ensuring the freshest ingredients and meticulous preparation.
A Culinary Journey Begins at Dawn
The magic of the President Special begins long before takeoff. At New York International Airport, the commissary crew starts before dawn, meticulously assembling, washing, polishing, and shining every piece of service equipment. Another team carefully assembles and sorts the food in a dedicated refrigerator.
Before the food and supplies are loaded onto the aircraft, they undergo a rigorous inspection to ensure everything is perfect. For instance, there are exactly 112 fresh eggs aboard, which will be cracked and cooked in the galley the next morning, just as the Irish coast comes into view. Pan American is the only airline that prepares fresh eggs to order, a testament to their unwavering commitment to culinary excellence.
The Heart of Pan American’s Food Logistics: The Flight Kitchen
Behind this meticulous preparation process lies Pan American’s state-of-the-art flight kitchen at La Guardia Airport. This culinary hub purchases, cooks, and freezes an impressive amount of food each month, including 9,182 pounds of meat, 3,093 pounds of fish, and 19,448 pounds of vegetables. Pan American’s own freezing plant, one of the largest in the world outside of commercial food packing plants, plays a crucial role in this process.
This kitchen prepares an average of 1,500 frozen meals per day, making it a key component in Pan American’s global food logistics system.
The Secret to Global Airborne Dining: Fast Freezing
Mr. Parratt explains that “fast freezing” is the key to operating a worldwide airborne restaurant while maintaining consistently high standards. Pan American has food kitchens at various stations, including Wake Island in the Pacific-Alaska Division, where freshly cooked food is loaded onto flights. Kitchens are also maintained in the Latin American Division. However, frozen food is the cornerstone of provisioning in the vast Atlantic Division, which serves Africa, the Middle East, India, and Europe.
Pan American relies on frozen food for two primary reasons: the availability of high-quality fresh food is inconsistent at all stations, and food handling standards may not always meet the airline’s strict quality standards. By utilizing frozen food, Pan American ensures that passengers consistently enjoy the gourmet meals they expect.
Conclusion: A Culinary Legacy in the Skies
Pan American’s food service is a testament to the airline’s dedication to culinary excellence. By embracing the art of global cuisine with a French accent, utilizing advanced technology, and prioritizing customer satisfaction, Pan American has redefined the concept of airborne dining. Their dedication to fresh ingredients, meticulous preparation, and a commitment to providing a truly exceptional dining experience has earned them a reputation as the “Claridge’s of the air.” The President Special service stands as a shining example of this dedication, offering passengers a culinary adventure that transcends the ordinary, transforming the flying experience into a delectable journey across the globe.
