Emirates Adds to Its 2015 EXPO Accolades, Winning Best In-Flight Executive Chef

The 2015 International Flight Services Association (IFSA) Exhibit Hall Chef’s Competition kicked off with all four chefs fighting for the title first working the red carpet as they made their way towards the stoves. Emcee Chef Bob Rosar introduced the chefs and showed them to their stations where each of them had one hour to prepare a menu, an appetizer and a main course incorporating five surprise ingredients.

The title is passed down from the 2014 winner of Best In-Flight Executive Chef, Haiko-Michael Schafer, executive chef at Emirates Flight Catering.

The four chefs competing for the 2015 title were Matt Farrell of Gate Gourmet, Ajay Rana of Emirates Flight Catering, David Gottlieb of Amtrak and Leyla Wheelhouse of DFS, Inc. Chef Farrrell is one of the youngest executive chef’s globally for Chef Gourmet and has participated in the South Beach Food and Wine Festival. Chef Rana has worked with Michelin star restaurants in London and Denmark. He hails from India’s capital. Chef Gottlieb has had recipes featured in cookbooks and Food and Wine magazine. Chef Wheelhouse, the only female in the competition, earned her culinary degree in the Napa Valley and was a chef for the Salt Lake City Winter Olympics.

Each chef was given their five surprise ingredients and 10 minutes to prepare their menu. The surprise ingredients were a rack of lamb, shishito Japanese peppers, scallops, brussel sprouts and four local Oregon beers, one of which chef’s had to incorporate into their meal.

This exciting competition has a long-standing reputation for producing exciting, inspiring, mouth-watering cuisine that impresses the judges and live audience and in 2015 the event did not disappoint. But it was no easy task for the panel of accomplished judges. Chef Kevin Molidor, Chef Adam Thompson and Chef DJ Wendeborn observed the competition closely and thoughtfully tasted as the dishes were complete. Comments throughout judging included “unique flavours,” “perfectly seasoned,” “hidden textures” and “can I have some more?”

Fresh herbs played an important role and presentation was an important factor alongside taste, texture and combinations of flavours. Chefs were given full-sized plates but all were cognizant of traditionally used smaller travel plates so used height as a strong presentation feature.

Each chef presented judges with an appetizer and main course, speedily yet expertly prepared in 30 minutes. For 2015 the raised stage of past years was eliminated and stations were set up at ground level, where viewers had a better view of the meal preparation. Throughout the competition members of the audience got up close to the chef’s at work and watched them at work.

Safe to say, there were no empty plates when the judges had finished their analysis. In the end it was a tough battle that ended with Ajay Rana of Emirates Flight Catering taking home the title of IFSA’s 2015 Best In-Flight Executive Chef with unique and delicious meal.

All photos by Vance Walstra.