Air Culinaire Worldwide Senior Vice President of Culinary Operations Roger Leemann has more than three decades of experience in the food industry, the majority of which have been spent in the aviation catering sector. Roger, who has been with the Air Culinaire Worldwide team since 2001, is an expert in aviation catering menu development and training for business aviation operators. In addition to his work training Air Culinaire Worldwide’s chefs, Roger frequently works with pilots and flight attendants, educating them on how to prepare food in-flight, what to expect in packaging, and best practices for in-flight catering.
Roger can be reached at firstname.lastname@example.org.
Air Culinaire Worldwide, a Universal Weather and Aviation, Inc. company, serves in-flight catering to hundreds of airport locations across the globe. Since 2000, business and private aviation operators have relied upon the organization. With 16 owned-and-operated kitchens and hundreds of associate catering partners on six continents, business aviation organizations receive the total in-flight catering experience from one resource, Air Culinaire Worldwide.
Archive for Roger Leemann
Passenger catering considerations are often quite different than they are for flight crew. The choices you make will impact passenger well-being, energy levels and the ultimate success of the mission. While you don’t want to do anything to radically change normal eating patterns or passenger-preferred food [...]
What you eat impacts your metabolism, alertness and energy levels. When piloting an extended flight, it’s best to eat differently than you would on the ground. It’s also important to avoid the “roller coaster” effect of up-and-down energy levels, as the objective within the flight [...]
This business aviation blog post is the second part of a two-part series. You can read part one here. When in-flight catering is not available at particular locations, there are alternatives to self-catering from local restaurants or hotels. Double-provisioning on an outbound leg and strategic use of onboard shelf-stable food products are a couple of [...]
This business aviation blog post is the first part of a two-part series. While in-flight caterers are usually the preferred and safest option for most business aircraft operators, there will be times when you’ll need to consider self-sourced catering at more remote locations. Here are some tips for success while maintaining safety standards in the [...]
This aviation blog post is part of a series on in-flight catering for business aviation and continues from our last post: 6 Common Questions about Ordering In-Flight Catering. There are so many possibilities in the world of in-flight catering. With sufficient lead time, an understanding of capabilities and limitations at worldwide locations and willingness to [...]