Breakfast in flight Bashny.Net

Factory catering - a place unique and unusual. Indeed, in everyday life is almost impossible to imagine food production, where are intertwined the many culinary traditions from around the world.

If a long flight, the power - a vital element of the trip, however, if the flight is short, the meal is a kind of entertainment for passengers. But the specifics of business aviation, for example, is that the people who use its services, it is possible to order any food from anywhere in the world.

At Domodedovo factory-kitchen more than 150 suppliers. All certified and tested. This essential requirement. In aviation security has its own specifics. They deliver their products through a separate gate:

Acceptance of the zone all the vegetables get to the vegetable stock:

The meat comes in large bales and stored in separate refrigerators:

All fruits and vegetables thoroughly washed in a huge three-level bath. The so-called cascade rinsing. Unfortunately, I was in a factory-kitchen late at night, the process has already been completed, and the supply of fresh vegetables and herbs on the night shift had already prepared:

Its principle is as follows: the internal bath, where is my Pomidorka, filled with water (it takes a half hour), and of the side holes begin to beat the jet of water. Reminiscent of a bath with hydro-massage. Washed vegetables obsushivayut, laid out in a special perforated gastronomic containers, foil food wrap, labeled and sent to the shop:

I temporarily hid his tomatoes in his pocket and went to the main shops, as if he traveled to a great culinary kingdom. Here, both cooked and stewed hundreds of delicious hot dishes, cut and served delicious salads and snacks, baked thousands of fragrant biscuits and cakes:

Girls collect frozen hot dishes. Yellow sausages - this is not the bananas and frozen puree. On the plane, it will warm in the oven, and it will become a familiar look:

At each table in front of each employee is a book with pictures of food samples, the so-called specification. In it - the entire process information about the future of the dish in the form in which it will receive the passengers. The staff are doing everything exactly as the instructions and check the results. People flying business class, for example, in Switzerland, enjoy signature schnitzel "Zurich" on the way to America - steak in Texas, and in the air over Asia - Dim Sum:

Chef Catering Domodedovo Andrew Timoshin, National Guild of Chefs, a fan of old books on French cooking, shared with me their secrets: board business class food cooked on the restaurant level. There airlines for which it is fundamentally important.

Separate issue - the food for the first class. Here, for example, in Singapore flying first class menu with several cold appetizers, three hot and a few compliments from the chef. The whole story was invented by Andrei tasting together with chefs airlines. "This food is for the first class and packaged differently than usual, because the steward, who will serve it on board, should a" three movements "collect" every dish and serve exactly as shown in the step specification. Generally speaking, put in the right order of individual packages, each of which is designed to batch, meat, sauce and garnish. Or lettuce, seafood and refuel. Or vegetables for salad, sauce and salmon. He needs as much as possible to facilitate the task - to make the number of those ingredients that it will mix in the bowl itself, the minimum, and the dish - the fullest taste and composition, - says the chef. Here, for example, steak with blood on the plane is unlikely to succeed to eat. This degree of roasting is clearly not survive re-heat treatment.

All employees working in overalls and special sanitized disposable gloves. Mass food production supply, works not only for Russians, but also foreign consumers, must be certified and Russian sanitary legislation, plus the International HACCP system. As explained to me, is the most advanced security technology designed for cooking astronauts:

In fact, this is incredibly bright and colorful kaleidoscope of gastronomic carefully thought out and balanced. It was created by a variety of specialists worked: economists, nutritionists, technologists, and of course, the cook:

Of course, the content and form of their food supply depends on the class of service on the plane. Economy class passengers eat, basically, universal European cuisine.

First meal unfolds on trays:

And then, before the final packaging, all uniformly ordered:

Shop equipment rations - is the heart of the enterprise. These products are delivered to streams of cold, hot and pastry shops:

Separate workshop occupy aviatelezhki. Each airline they own:

Here they are washed in a special machine, disinfect and then wipe off:

Dish washer. A similar car was in my school cafeteria:

Confectionery:

The factory is equipped with both universal and special equipment (cameras cooling and deep-frozen). In the process uses unique technology, for example, for the preparation of hot food technology is used cook and chill (heat treatment - shock cooling).

In the menu you can see the factory for more than 25 varieties of bread of different nationalities. French pastries, delicious muffins, cakes scented Indian, Armenian lavash, pita, corn and Bavarian bread, buns and dietary sakristany ...

New pastry shop - the pride and the last upgrade Domodedovo factory. New software for automatic portioning and molding bread works like a robot!

At the end of the tour chef Andrew robbed me of tomatoes and pokromsat it in a sample of lettuce for business diet. This Pomidorka traveled with me all the shops and factories supply Domodedovo in real meal for passengers it is, alas, will not fall as not held due sanitary control:

The range of the factory - a wide selection of hot dishes, cold appetizers, desserts, confectionery, including both standard diet (hot, cold, canned, light meals), as well as special types of diets (Muslim, east, health, vegetarian, baby, and so on. d.).