Go Back  FlyerTalk Forums > Miles&Points > Airlines and Mileage Programs > Air Canada | Aeroplan
Reload this Page >

FAQ: Air Canada New meal offerings for International Business Class Customers

FAQ: Air Canada New meal offerings for International Business Class Customers

Old Jul 21, 2017, 6:45 pm
  #1621  
 
Join Date: Aug 2008
Location: トロント
Programs: IHG Gold
Posts: 4,809
Originally Posted by Stranger
Was me.

Incidentally having looked at translation of the name of a fish served on GRU-YYZ, which was clearly incorrect, I strongly suspect the same occurs with the barramundi. There is no way they would serve a fish imported from Australia out of Europe.

Must be some more or less local fish that someone made up an inaccurate translation for. And no one checks and no one cares.
Many fish are sold at market as a particular variety when in fact they are not. There's a lot of scamming in fish.
mapleg is offline  
Old Jul 21, 2017, 6:55 pm
  #1622  
Suspended
 
Join Date: Mar 2017
Programs: AC
Posts: 2,167
I see that Air Canada is STILL overcooking the beef.

This is an airline that really wants to ensure its meat is very dry, dead, and overcooked.
longtimeflyin is offline  
Old Jul 21, 2017, 7:02 pm
  #1623  
Suspended
 
Join Date: Sep 2014
Programs: AC SE100K-1MM, NH, DL, AA, BA, Global Entry/Nexus, APEC..
Posts: 18,877
Originally Posted by longtimeflyin
I see that Air Canada is STILL overcooking the beef.

This is an airline that really wants to ensure its meat is very dry, dead, and overcooked.

Well, it's interesting because the beef meal on the AC 4 in June was significantly better (post 1610). Meat wasn't overcooked as much and those vegetables were bright and crisp.

This particular AC 3 and 4 not only had overcooked beef on both flights, but served on cold plates. I mentioned it to the crew and the answer I got was "we don't have ovens to heat the plates".

So, to recap, hot main course served on ice cold plates. Sure FWP, but really?
Also, how is it the galley staff on other AC flights with plated meals manage to serve on warmed plates?

I still refuse to place warm breads or croissants or muffins on the cold plates that come with the meals.

(I suppose how the question is answered is almost as interesting as why the issue exists)
.

Last edited by 24left; Jul 21, 2017 at 7:16 pm Reason: Correct post number
24left is offline  
Old Jul 21, 2017, 7:08 pm
  #1624  
Suspended
 
Join Date: Mar 2017
Programs: AC
Posts: 2,167
Originally Posted by 24left
This particular AC 3 and 4 not only had overcooked beef on both flights, but served on cold plates. I mentioned it to the crew and the answer I got was "we don't have ovens to heat the plates".
I suspect the truth is somewhere along the lines of "We don't care".

I cannot imagine an airline which has chosen to invest in on board plating and an improvement to business class meals on international flights to not have taken cold plates into consideration.
longtimeflyin is offline  
Old Jul 21, 2017, 7:44 pm
  #1625  
 
Join Date: Jun 2010
Location: MEX
Programs: AC E75K
Posts: 4,171
Originally Posted by 24left
I still refuse to place warm breads or croissants or muffins on the cold plates that come with the meals.
^^^
capedreamer is offline  
Old Jul 21, 2017, 10:25 pm
  #1626  
FlyerTalk Evangelist
 
Join Date: Jun 2003
Location: YYC
Posts: 23,742
Originally Posted by 24left
AC 3 YVR-NRT July 2017



Yes, that's ice in the champagne because it was warm. I
Sacrilege.


Too bad you cannot provide feedback on the Barbarians.
Stranger is online now  
Old Jul 21, 2017, 10:27 pm
  #1627  
FlyerTalk Evangelist
 
Join Date: Jun 2003
Location: YYC
Posts: 23,742
Originally Posted by longtimeflyin
I see that Air Canada is STILL overcooking the beef.

This is an airline that really wants to ensure its meat is very dry, dead, and overcooked.
Actually, I suspect the issue is that skeleton crews are just too overworked to be able to do better. So they fill the oven and go bring it. And if you sit further back, it's more overreheated.

Back around 2000 you still would normally get a steak that was not overly dead. Not anymore.

Except occasionally on a flight with very light load in J and a good SD. And, not or.
Stranger is online now  
Old Jul 21, 2017, 11:03 pm
  #1628  
 
Join Date: May 2012
Location: BKK/SIN/YYZ/YUL
Programs: DL, AC, Bonvoy, Accor, Hilton
Posts: 2,889
Originally Posted by longtimeflyin
I suspect the truth is somewhere along the lines of "We don't care".

I cannot imagine an airline which has chosen to invest in on board plating and an improvement to business class meals on international flights to not have taken cold plates into consideration.
As I recall, my last beef dish on EVA out of YYZ featured a hot plate and unlike AC, my utensils were not cold.
Transpacificflyer is offline  
Old Jul 22, 2017, 10:22 am
  #1629  
 
Join Date: Oct 2013
Location: Doha, Qatar
Programs: Qatar Airways Privilege Club Platinum; Accor Le Club Platinum
Posts: 1,074
Originally Posted by longtimeflyin
I see that Air Canada is STILL overcooking the beef.

This is an airline that really wants to ensure its meat is very dry, dead, and overcooked.
After +20 years of J travel, I have given up on Beef as a main. To be fair, I like my steak cooked rare and I understand there are many more that like it cooked to cardboard verging on charcoal so it can be rather difficult to cater to all
SullyofDoha is offline  
Old Jul 22, 2017, 10:27 am
  #1630  
Suspended
 
Join Date: Mar 2017
Programs: AC
Posts: 2,167
Originally Posted by SullyofDoha
After +20 years of J travel, I have given up on Beef as a main. To be fair, I like my steak cooked rare and I understand there are many more that like it cooked to cardboard verging on charcoal so it can be rather difficult to cater to all
Fairly certain the majority of us want the beef cooked a few shades less than charcoal but unfortunately Air Canada cabin crew will not oblige. Perhaps they are only happy until we are unhappy.
longtimeflyin is offline  
Old Jul 22, 2017, 3:59 pm
  #1631  
 
Join Date: Oct 2012
Location: YYC
Programs: AC SE
Posts: 2,333
Originally Posted by SullyofDoha
After +20 years of J travel, I have given up on Beef as a main. To be fair, I like my steak cooked rare and I understand there are many more that like it cooked to cardboard verging on charcoal so it can be rather difficult to cater to all
Originally Posted by longtimeflyin
Fairly certain the majority of us want the beef cooked a few shades less than charcoal but unfortunately Air Canada cabin crew will not oblige. Perhaps they are only happy until we are unhappy.
I'm sure beef is a challenge to cook precisely on an aircraft, but targeting for somewhere between Medium Rare and Medium Well would satisfy most people. I find AC beef is typically off the charts and so far past well done into "extra well done hockey puck/shoe leather/cardboard" territory. About 10% of the time, it'll be more reasonable with some pink in the middle, so it's possible, but it seem to be a rare event.

Some interesting stats on steak preferences from south of the border - basically 70% either prefer medium rare or medium, so they'd be catering for the masses if they could get it somewhere in that range.
gcashin is offline  
Old Jul 22, 2017, 4:54 pm
  #1632  
Suspended
 
Join Date: Mar 2017
Programs: AC
Posts: 2,167
Originally Posted by gcashin
I'm sure beef is a challenge to cook precisely on an aircraft
Respectfully, I would suggest trying the beef on a variety of different airlines, inclusive of airlines operated by our friends south of the border, let alone various meat dishes operated by Asian and European carriers.

Air Canada is unusually rough when it comes to cooking their meat.
longtimeflyin is offline  
Old Jul 22, 2017, 5:30 pm
  #1633  
 
Join Date: Oct 2012
Location: YYC
Programs: AC SE
Posts: 2,333
Originally Posted by longtimeflyin
Respectfully, I would suggest trying the beef on a variety of different airlines, inclusive of airlines operated by our friends south of the border, let alone various meat dishes operated by Asian and European carriers.

Air Canada is unusually rough when it comes to cooking their meat.
Totally agree - I've had beef on Asiana and Singapore Airlines that was cooked perfectly. UA isn't the model of consistency, but even they seem to be better than AC at cooking beef on their overseas flights. My spouse goes for beef pretty consistently, but I tend to avoid it on AC, as about 90% of the time, it turns out the consistency of a hockey puck.
gcashin is offline  
Old Jul 22, 2017, 6:06 pm
  #1634  
A FlyerTalk Posting Legend
 
Join Date: Apr 2004
Location: GVA (Greater Vancouver Area)
Programs: DREAD Gold; UA 1.035MM; Bonvoy Au-197; PCC Elite+; CCC Elite+; MSC C-12; CWC Au-197; WoH Dis
Posts: 52,110
Originally Posted by gcashin
about 90% of the time, it turns out the consistency of a hockey puck.
Just like mom used to make.
mahasamatman is offline  
Old Jul 26, 2017, 12:09 pm
  #1635  
 
Join Date: Apr 2001
Location: Newport, Or, USA
Programs: DL PM, 2 Million Miller
Posts: 266
International Business Class Meal YVR to ICN

I though the meal was great. The fish appeared to be as advertised, salmon
Attached Images    
bescobar is offline  

Thread Tools
Search this Thread

Contact Us - Manage Preferences - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service -

This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.