A New Culinary Partnership with The Trotter Project

Discussion in 'United Airlines | MileagePlus' started by UA Insider, Apr 28, 2015.  |  Print Topic

  1. UA Insider
    Original Member

    UA Insider Official Representative

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    Hi everyone,

    Today we’re excited to take another step our series of investments in the in-flight dining experience, with the launch of a new partnership between United and The Trotter Project. Going forward, alumni chefs of Charlie Trotter’s legendary Chicago restaurant and their culinary peers will work with us as we redesign new menus for both United Economy and our premium cabins.

    The Trotter Project is a Chicago-based nonprofit organization committed to continuing Chef Charlie Trotter’s legacy. As The Trotter Project’s official airline, we will support the organization’s mentoring and internship programs for youth interested in the culinary arts.

    Our partnership with The Trotter Project will succeed the current Congress of Chefs, and over the next few years teams at United will work closely with affiliated chefs to develop new food and beverage items and concepts. In fact, we held our first menu development workshop in March, in advance of an upcoming redesign of United BusinessFirst meals on our p.s. Premium Service, as well as the economy-cabin Bistro on Board menu.

    For our refresh of p.s. dining, we plan to incorporate the local flavors of New York, Los Angeles, and San Francisco. Notable chefs in this session included:
    • David LeFevre of Manhattan Beach Post and Fishing with Dynamite restaurants, in Manhattan Beach, California;
    • Richie Farina, former executive chef at Chicago’s Michelin-starred Moto Restaurant and competitor on reality show “Top Chef”;
    • Mitchell Nordby, sous chef at Parallel 37 at The Ritz Carlton, San Francisco; and
    • Christian Ramos of Virginia’s restaurant in New York City’s East Village neighborhood and formerly of New York’s Per Se restaurant
    The Bistro on Board workshop featured chefs with ties to our hometown of Chicago, including:
    • Priscila Satkoff of Chicago’s Salpicόn restaurant and a Chicago Chefs Hall of Fame inductee;
    • Della Gossett of Spago Beverly Hills;
    • Michael Taus, vice president of The Trotter Project and owner of Chicago restaurant Taus Authentic; and
    • Guillermo Tellez-Cruz, Charlie Trotter’s chef de cuisine and executive chef at Flora’s Field Kitchen in Los Cabos, Mexico
    Check out the press release and website for more details.

    -UA Insider
  2. redtailshark

    redtailshark Silver Member

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    Well, let's see how it tastes... is this coming to EWR-LHR in BF soon? How about GF SFO-FRA?
    I admit that it sounds promising in the publicity materials above, but then again, a lot of things are made to sound promising in corporate publicity. And customers are skeptical. In the past, do you know that some have even claimed that their FFP is:

    [​IMG]mejor en su clase[​IMG]

    At least you aren't doing that.

    I'll report back here when I sample the new fare.
  3. Weatherboy

    Weatherboy Gold Member

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    I thought the last "Congress of Chefs" was killed off in a coup during the CO/UA merger.

    Who are the incumbent congress people?

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