KLM Royal Dutch Airlines will partner with North Salem’s Chef Beck Bolender and 121 Inflight Catering to bring new menu items to World Business Class passengers traveling from New York to Amsterdam. Since 1919, KLM has been committed to providing quality service to its customers, including providing dishes created by premier chefs. With two flights a day between these two major cities, travelers will have the opportunity to indulge in signature Chef Beck creations, designed just for their flight. Passengers can look forward to enjoying specialty dishes including miso glazed cod with ginger scented carrots and basmati rice, or rigatoni with mushroom bolognese and shaved parmesan.
“We appreciate the efforts KLM has taken to encourage culinary freedom and creativity throughout the industry, and recognize that KLM is dedicated to challenging its providers and creating an atmosphere of excellence and outstanding service,” said Chef Beck. “We believe that, together with KLM, we will change the culinary landscape and create a new and better inflight catering experience.”
“KLM is proud to partner with 121 Inflight Catering as a local partner with a fresh, innovative approach that brings great new energy to our onboard cuisine,” said Marnix Fruitema, Senior Vice President Air France-KLM North America. “This partnership reflects a Dutch passion for fresh, local cuisine and supports KLM’s dedication to source products through sustainable vendors.”
Chef Beck started his culinary career at the young age of 14, when he was taken under the wing of Chef Peter DeVito, owner of One Twenty One. Together DeVito and Beck started 121 Inflight Catering, serving VIP orders for private jets. Bolender worked in the company’s restaurant before attending the Culinary Institute of America, and then continued on to an externship at Jean-Georges. After becoming Jean Georges’ youngest-ever sous chef, and working as executive sous chef at Nougatine, Beck returned to his roots at One Twenty One, continuing to create inspired culinary creations.
Chef Beck’s use of highly flavorful seasonings and spices work to open the palates of his passengers traveling 30,000 feet in the air. All on-board meals are created in a scratch kitchen where Chef Beck and his 121 Inflight team create fresh, in-house ingredients the day meals are being served. According to Chef Beck, 121 Inflight enthusiastically embraces KLM’s initiative to source 50% of its products through local and sustainable vendors.
KLM World Business Class
In 2013, top Dutch industrial designer Hella Jongerius reconceived the interior of KLM’s World Business Class cabin to create an inviting space where passengers are made to feel at home with full-flat seats, in-seat power, privacy canopies, comfort kits and personal entertainment systems with 17 inch screens.
The new seats offer a 20 percent general increase in space, and provide passengers with their own individual area – conducive for work, play or relaxation. The carpet in the cabin is made from recycled flight attendant uniforms, used to create the blue design work. Additionally, Scottish sheep wool is incorporated into the design of the cabin carpet, which until recently was going to be waste material. KLM is the first airline in aviation history to use cradle to cradle carpet.