Serving up hundreds of thousands of meals each day is a daunting task, never mind at 40,000ft and across six continents. Gordon Smith speaks with Darren Bott, Emirates’ vice president catering (global food and beverage) to learn more about the logistics involved.
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Co-ordinating this enormous operation is Darren Bott, Emirates’ vice president catering (food and beverage). He is in charge of what’s been coined ‘the world’s largest flying restaurant’ and is ultimately responsible for more than 1,800 chefs around the globe who help serve 110 million meals a year – the equivalent of 209 to be plated up every minute. Bott took time out from his busy schedule to speak with Airliner World to share his unique insight into the impressive logistics involved. Put simply, he said that the priorities found at a top restaur…
