Should a CW main course look like this?
#1
Original Poster
Join Date: Jul 2014
Location: Lisboa
Programs: BAEC Gold, Marriott Titanium, Hilton Diamond, IHG Spire, Easyjet Flight Club
Posts: 444
Should a CW main course look like this?
Flying from MIA - LHR the other day in CW.... Both tasted unedible and I was unable to eat both...
Apparently, Mushroom Risotto
Apparently, Mushrooms with Couscous
I sent the photos and feedback to BA who responded with the below. Should I be setting my expectations lower when in CW as explained in their response?
"I'm concerned to learn that you were unhappy with the quality of meal you received on your flight. I'd like to assure you that we choose our catering partners carefully and we set very high standards for food preparation. Our suppliers must have strict processes in place to ensure these standards are met. Our menus are also refreshed every month and we include dishes that our customers tell us they enjoy.
We use Umami rich ingredients in our meals, as this improves the flavour of our food when in the air. All our meals are freshly prepared using locally sourced and seasonal ingredients wherever possible. We normally get very good feedback about our catering, so I’m disappointed to hear we didn’t meet your expectations. I’m sorry you feel let down. I’ve sent a copy of your email to our Products and Services Manager and I know they’ll value your insight. "
Apparently, Mushroom Risotto
Apparently, Mushrooms with Couscous
I sent the photos and feedback to BA who responded with the below. Should I be setting my expectations lower when in CW as explained in their response?
"I'm concerned to learn that you were unhappy with the quality of meal you received on your flight. I'd like to assure you that we choose our catering partners carefully and we set very high standards for food preparation. Our suppliers must have strict processes in place to ensure these standards are met. Our menus are also refreshed every month and we include dishes that our customers tell us they enjoy.
We use Umami rich ingredients in our meals, as this improves the flavour of our food when in the air. All our meals are freshly prepared using locally sourced and seasonal ingredients wherever possible. We normally get very good feedback about our catering, so I’m disappointed to hear we didn’t meet your expectations. I’m sorry you feel let down. I’ve sent a copy of your email to our Products and Services Manager and I know they’ll value your insight. "
Last edited by mmogdan; Apr 29, 2016 at 9:33 am Reason: send to sent*
#3
Join Date: May 2009
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Posts: 2,729
Looks vile. I had a similar-looking plate delivered to me in WT+ recently (so a CW main course). Didn't complain as I'd eaten pretty well in the lounge so just picked at it. Very poor form.
#4
Original Poster
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#5
Fontaine d'honneur du Flyertalk
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Is that slopped all over the plate beneath? That is really slipshod.
Note - you cannot cook Risotto properly on an aircraft. Real risotto needs a saucepan and lot's of patience to get the consistency correct - that is not even the colour of a mushroom anything. As for the unspeakable mess next to it - I loath couscous and anything that is made with semolina grains but it's not my dinner.
You should have taken that back to the Galley and asked the CSD to sample it.
Note - you cannot cook Risotto properly on an aircraft. Real risotto needs a saucepan and lot's of patience to get the consistency correct - that is not even the colour of a mushroom anything. As for the unspeakable mess next to it - I loath couscous and anything that is made with semolina grains but it's not my dinner.
You should have taken that back to the Galley and asked the CSD to sample it.
#7
Original Poster
Join Date: Jul 2014
Location: Lisboa
Programs: BAEC Gold, Marriott Titanium, Hilton Diamond, IHG Spire, Easyjet Flight Club
Posts: 444
Is that slopped all over the plate beneath? That is really slipshod.
Note - you cannot cook Risotto properly on an aircraft. Real risotto needs a saucepan and lot's of patience to get the consistency correct - that is not even the colour of a mushroom anything. As for the unspeakable mess next to it - I loath couscous and anything that is made with semolina grains but it's not my dinner.
Note - you cannot cook Risotto properly on an aircraft. Real risotto needs a saucepan and lot's of patience to get the consistency correct - that is not even the colour of a mushroom anything. As for the unspeakable mess next to it - I loath couscous and anything that is made with semolina grains but it's not my dinner.
#8
Join Date: Nov 2008
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Have to say - I still can't identify the first one as risotto from the picture. It looks more like over-full monochromatic noodle soup...
#9
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No, nothing supposed to be eaten by a human being (CW or otherwise) should look like that.
#11
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Not sure what you're complaining about.
People praised Henri Matisse for his abstract art, and you should have praised the Cabin Crew for such a marvellous example of Abstract Food.
The sheer fact none of us could really tell what the meal was supposed to be, is testament to the highly skilled art training camp, all BA Oven-Chefs are sent to.
NB - I know of at least one BA Oven-Chef (Mark) who used to be a chef on the ground, and always makes a point of explaining what is being served on the plate.
People praised Henri Matisse for his abstract art, and you should have praised the Cabin Crew for such a marvellous example of Abstract Food.
The sheer fact none of us could really tell what the meal was supposed to be, is testament to the highly skilled art training camp, all BA Oven-Chefs are sent to.
NB - I know of at least one BA Oven-Chef (Mark) who used to be a chef on the ground, and always makes a point of explaining what is being served on the plate.
#12
Join Date: Dec 2014
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The OP should have left the dish names off and asked us to guess, could have been the start of a new FT game...the "risotto" may have remained unidentified for some time.