People now choose an airline for the in-flight product and the inflight service, which is very much part of the overall factor of choice, even more so for long haul flying. A good airline will never compromise food and beverage quality; their theory is that they are deemed to ensure their passengers are nourished while transported in their cabins, so if they are required to uplift food and beverage then they must do it properly, add some flair and maintain quality.

While the top criteria for airline choice is scheduling, then safety, you may be surprised to learn that a close third is the inflight products (food and wine).

I look at the food being served as part of the overall entertainment package on board an aircraft, food creates discussion, anticipation and helps make time fly, (no pun) especially for long haul traveling.

Food served on airlines has come a long way and with innovation improving so significantly over the last few years or so, now boasting galley equipment such as computerised convection ovens, frying pans, toasters, rice makers and even in-flight espresso machines, of course these are fitted to serve passengers at the pointy end of the aircraft.  The inflight chef is also seen to be taking the front end market very seriously.

Personal chefs a major departure ... Etihad chief James Hogan

With Etihad there will soon be something new on board being offered, complemented by a fairly high degree of service and safety awareness.  The national airline of the United Arab Emirates, based in Abu Dhabi plans to transform inflight dining this year, employing 100 new qualified international chefs to manage the galley and offer the ultimate freshness in product along with exceptional plate presentation. They have already started looking for fully qualified people with formal culinary training and experience in esteemed hotels, restaurants and culinary institutions from around the world.

Etihad’s personal chefs will tailor make dishes based on the guests particular taste and preference in its Diamond or first class cabins.

The chief executive officer of Etihad, James Hogan, said the introduction of this special new position on board Etihad flights represented a major departure from traditional inflight service and would cement Etihad’s position as one of the world’s most innovative airlines.

“We will, however, continue to push the boundaries so that we continue to impress and surprise our guests. The introduction of highly skilled chefs will enable us to make a dramatic shift in the way we serve our guests.”

Acclaimed chef Thomas Ulherr has been appointed to the position of corporate executive chef. Among his numerous accolades, Thomas is a three time Gold Medal winner in the IKA Culinary Olympics.

The new chef service was introduced on selected routes from October and will be fully available on all flights offering first class by the end of 2011.

Chef Werner Kimmeringer is the guiding force behind the sensational tucker on offer at Etihad Catering.

www.foodcompanion.com.au

www.etihad.com

The Etihad experience in business and first class is truly the ultimate pointy end experience.

It begins when the chauffeur of your complimentary Mercedes S class limousine service calls from outside your house to let you know your ride to the airport has arrived.

No need to trouble loved ones for a lift to the airport or heaven forbid, ride in a taxi with a driver

determined to find every red light as you rip your hair out, then pay the extortionate bribe to leave your car at the airport or a special taxi “levy” or bribe.

So already my stress levels are way down.

Then its straight through check in and customs is a breeze thanks to the special express lane for high flyers.

Still on the tarmac after being one of the last on the plane, Arabic coffee and dates are served.

I’ve already grabbed a French champagne and OJ but I figure it’s time to steep myself in the heady flavors of the Middle East (my first destination is Oman).

The Arab nibbles and coffee are served by a dark eyed luscious Levantine lass.

After breathing in the coffee, eating the dates, I’m surprised to look outside and see the waves of Botany Bay, so quickly have I acclimatised myself.

Then after take off the food service begins: cauliflower and seafood chowder. I opt for the Epernay champagne for that one.

For my main course it comes down to either the Northern Territory barramundi, or the Arabic lamb dish I order tender lamb cooked on a bed of rice.

Arab side dished of yoghurt and garlic, a parsley concoction and a tomato based relish served by yet another houri.

The Arabian lamb kaska, which has been cooked to perfection, simply melts in my mouth.

Working my way through the wine list I settle on the Mandrone di Lo Tenute del Poliziano cab sav sangiovese blend 2004 from Tuscany.

It seems this superhero wine and the lamb were meant for each other in the food and wine justice league.

Time for a movie. I pass on the new releases and settle on Avatar, because I haven’t seen it before. Its message of “Isn’t violence terrible, now settle back and enjoy all these explosions and gore’’ seems an odd juxtaposition to say the least.

The new release is not spoiled by seeing it on a 2 inch postage stamp glued to the back of someone’s hea

d as it is in most business classes. Instead there is a huge 23-inch screen “the biggest in the sky”, fantastic audio and it’s pretty well as good as seeing it at the movies.

There are only 12 seats in first class and the seats rotate so you can have dinner with the person behind you.

On the flight I’m on, a couple does just that.

It’s a return to a more refined era in flying.

In the meantime my mobile an laptop are charging, ready for the next day’s horrors, when I must face life without a Levantine hand maiden to do all the heavy lifting for me.

After the movie I move up to the lounge, where a fellow passenger and I indulge in that ancient male rite of dissolving the world’s problems in drink.

We are interrupted occasionally by hand maidens bring us nibbles of club sandwiches and ossetra caviar.

When the pilot speaks it is in the clipped British accent of one of “”the few”. It puts me in mind of Michael Caine in the Battle of Britain.

A long time later. A long long time, I float down the scented corridor to find that my seat is now a large (2m long) bed – perfectly flat mind, and subtle things have been done to the area to give me more privacy. There are crisp white sheets to crawl into in my Etihad Diamond  (first class) issue PJs. All that’s missing is a peck on the cheek as the stewardess smoothes the covers over me.

I refrain from asking for one.