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The Straits Times
www.straitstimes.comPublished on Nov 25, 2011
The man who obsesses over SIA's inflight meals
By Myra Martin
As Singapore Airlines' (SIA) manager of Inflight Services, Mr Hermann Freidanck spearheads the creation of 1,450 different dishes every four months and hones the balance between advance cooking and reheating of meals on board an aeroplane, while also anticipating the drying effects of cabin air which affects people's taste buds.
No stone is left unturned, right down to the compartmentalised aluminium foil packaging of each dish before it is presented to a passenger on board. In short, Mr Freidanck scrutinises all aspects of food and beverage served on board all of SIA's flights. Even if one passenger is allergic to aluminium foil, as he received an outstanding special request recently, he personally will ensure that a suitable alternative packaging is given instead.
He has been doing this and more at SIA, for the last 13 years. What distinguishes this 58-year-old German is his knowledge, expertise, systematic delegation, foresight, gumption and a career in hotel management spanning two decades, most of which was spent in Asia.
That background helps him ensure quality inflight meals that meet the expectations of SIA's clientele, usually comprising 60 per cent foreigners and 40 per cent locals - which makes for a broad spectrum of tastes. Mr Freidanck said that 'everyone is contentious when it comes to specific ideas of how certain dishes should taste' because essentially, as he quipped so succinctly, 'my grandmother does a better char kway teow than yours'. He oversees not just the overall production of meals in Singapore, but also the 53 other catering stations in destinations across 63 cities.
The Straits Times
www.straitstimes.comPublished on Nov 25, 2011
The man who obsesses over SIA's inflight meals
By Myra Martin
As Singapore Airlines' (SIA) manager of Inflight Services, Mr Hermann Freidanck spearheads the creation of 1,450 different dishes every four months and hones the balance between advance cooking and reheating of meals on board an aeroplane, while also anticipating the drying effects of cabin air which affects people's taste buds.
No stone is left unturned, right down to the compartmentalised aluminium foil packaging of each dish before it is presented to a passenger on board. In short, Mr Freidanck scrutinises all aspects of food and beverage served on board all of SIA's flights. Even if one passenger is allergic to aluminium foil, as he received an outstanding special request recently, he personally will ensure that a suitable alternative packaging is given instead.
He has been doing this and more at SIA, for the last 13 years. What distinguishes this 58-year-old German is his knowledge, expertise, systematic delegation, foresight, gumption and a career in hotel management spanning two decades, most of which was spent in Asia.
That background helps him ensure quality inflight meals that meet the expectations of SIA's clientele, usually comprising 60 per cent foreigners and 40 per cent locals - which makes for a broad spectrum of tastes. Mr Freidanck said that 'everyone is contentious when it comes to specific ideas of how certain dishes should taste' because essentially, as he quipped so succinctly, 'my grandmother does a better char kway teow than yours'. He oversees not just the overall production of meals in Singapore, but also the 53 other catering stations in destinations across 63 cities.
I have no idea what they do these days. Yes, cost controls would be right up there especially for Y class.
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