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"Who is in the Kitchen"
Can anyone tell me if the "who is in the kitchen" that is on TK's menus, is a badly translated phrase from Turkish or just someone who doesn't understand the English language, or a cunning phrase that means nothing ?
Should the "who" not be "what is in the kitchen" ?
As I don't really care who (as in a person) is in the kitchen, as long as I get fed.
It does look odd every time I read it, but it's supposed to reflect the presence of the Do&Co onboard chef, preparing dishes from all over the world; at least on long haul anyway.
I don't think there is really a chef on board. It is like with Lauda Air (they also used Do & Co) or SK where a regular FA dresses up in a chef uniform. After all it is just an aircraft galley but I like the "who is in the kitchen" slogan. On the other hand, english is not my mother tongue. For my german english it sounds nice. And I love TK anyhow.
Printed menus on flights within Europe, even in Y.
I'm in the restaurant business, and having sat and watched the two of them in action in the galley from 1G on a 12 hour 77W flight last Friday night, I can assure you that the "onboard chef" is much more than just some crew member playing dress-up in Do & Co whites....
They are indeed complete separate from the normal crew members and this is not always in the positive way. ( for them this is )
First of all they are on a different contract and have different working and layover hours.
Where normal crew can have for example 24 hrs layover the chef can have only 12 hrs layover before he starts his next trip.
They also don't have the same training and responsibilities as the rest of the crew.
Even i think that they are overrated they are separate from the rest of the crew.
...and watched the two of them in action in the galley from 1G on a 12 hour 77W flight last Friday night, I can assure you that the "onboard chef" is much more than just some crew member playing dress-up in Do & Co whites....
That was my experience too - the chef seemed to work a good deal harder than the FAs.
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I'd estimate the chefs worked pretty much flat out for at least 9 out of the 12 hours on GRU-IST. They only had two short breaks between dinner service, mid flight snack which they did on their own as the FA's had disappeared and most passengers were fast a kip, and breakfast service which was started on an ad hoc basis from three hours out as individual passengers woke up, and a more formal service starting about two hours out with the FA's.
While formal drinks service was typical TK, more often would have been welcome, I can't fault them at my end as when I had asked, post dinner, if I could have a full can of Coke Zero from the back, just the can, no glass; I received it quickly and every time I finished one, the chef appeared with another without asking. One other thing... if there's ever an airline that should be able to do decent coffee, it's TK. Yet they always manage to be produce something no better than luke warm grey dirty dish water!
Who's in the kitchen is also what the turkish phrase says....mutfakta kim var. The only problem is that i find their food boring. I flew TK back in 2009 to JFK and now to HKG and some european flights and i have to say the food on board is still the same!
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Quote:
Originally Posted by blumage
Who's in the kitchen is also what the turkish phrase says....mutfakta kim var. The only problem is that i find their food boring. I flew TK back in 2009 to JFK and now to HKG and some european flights and i have to say the food on board is still the same!
Yes, but this gives consistency to their food quality. I'd rather have the same thing over and over than having LH's food! By the way it's not just TK that repeat their food - LH and AF had the same food over and over ex-HKG Y too, but their food is nothing compared to TK.
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Programs: AA EXP, NW Plat (in my heart), bmi DC Gold, BA EC Gold, HHonors Diamond, SPG Plat
Posts: 2,167
Quote:
Originally Posted by blumage
Who's in the kitchen is also what the turkish phrase says....mutfakta kim var. The only problem is that i find their food boring. I flew TK back in 2009 to JFK and now to HKG and some european flights and i have to say the food on board is still the same!
Yes always the same food and actually almost identical in all classes of service. I guess TK save money that way.
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Quote:
Originally Posted by nacho
Yes, but this gives consistency to their food quality. I'd rather have the same thing over and over than having LH's food! By the way it's not just TK that repeat their food - LH and AF had the same food over and over ex-HKG Y too, but their food is nothing compared to TK.
Can anyone tell me if the "who is in the kitchen" that is on TK's menus, is a badly translated phrase from Turkish or just someone who doesn't understand the English language, or a cunning phrase that means nothing ?
Should the "who" not be "what is in the kitchen" ?
As I don't really care who (as in a person) is in the kitchen, as long as I get fed.
Ciddi Ciddi...
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Fusso Hameh Wa Irsan El Bard
wouldn't be too hard given that TK crew can go missing for loooong periods of the flight.
