David Burger served at Air Culinaire Worldwide until 2014 and at the time of his departure held the position of General Manager and Executive Chef of the Virginia Kitchen. David attended culinary school at Stratford University and graduated with honors. While fairly new to in-flight catering, David has built up a solid and varied ground-based catering background over the past 12 years. He even managed to cater 83 weddings during 2011. Over the years he’s won numerous Chamber of Commerce catering awards in categories including best appetizer, entrée and dessert. David also claimed the 2006 Mexican Avocado Growers Association Grand Prize for his one-of-a-kind Avocado Crab Cheesecake. David enjoys sharing his passion for food and is continually inspired by the many unique challenges that make up the world of aviation catering. 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 21 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 David Burger
When things go wrong with sauces at altitude, it’s not the end of the world. Effective solutions are available, and many creative means exist to fix a “broken” sauce that may have been re-heated incorrectly. Be aware that certain types of sauces are more […]
Sauces can add to, or detract from, in-flight entrees or side dishes aloft. There’s an art to ordering, re-heating, and serving sauces. If chosen and prepared well, the right sauce at altitude can make an in-flight meal more successful and the overall flight experience even […]