Paris, March 28th,2007
I arrived here yesterday from Venice on Air France flight AF1127 operated with an Airbus 319. In Venice, we looked at one flight kitchen - in fact that's the one and only Kitchen- operated by Servair Air Chef - a JV between Alpha Flight Services and Servair. After a long days work @ the Flight Kitchen, we still managed to do a quick tour around the city of Venice sourrended with beautiful canals. Stefan - our colleague guided the tour and I guess we walked about 5Km. On the way back, we had a ride on the water taxi to the Bus Stop. I'll try and post a couple of pictures here later.
After arriving here in Paris, I went to the Flight Kitchen straight from the airport. Two of my collagues - Sandra and Reueben too arrived in the same afternoon from Dubai to work at the new catering unit for the start up. We had a meeting with the Flight Kitchen management to discuss and agree on our Agenda for the next few days, before we left for the hotel.
Today, we started work @ 0900hrs and things were moving very slowely. Our catering goods shipments were still being cleared and it took alomost the whole day to get the air freight shipments into the catering unit warehouse. However, the food presentation that we did for Menu Cycle B went on well and the food prepared by Chef Michel was nice and tasty. I had a good steak and really enjoyed it, as always! Sandra helped us to check translation of Stowage manual from English to French and I have to say, she did that fairly well :-)
BTW, we sorted out and arranged First and Business Class Table Linen and sent them to the external laundry contractor to prepare for the 1st flight. We called it a day at around 1900hrs and when we reached the hotel, we were all kind of tired ; so decided to get in to rooms and be on our own with room service dinner and early bed.