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Executive chef Merrick Wilmot and the Catering Department at Caribbean Airlines approach in-flight service as if they were operating a fine dining restaurant in the sky – even if they grudgingly admit the ambience would be unlikely to win a Michelin star. Passenger response suggests the airline just might be meeting the challenge of preparing healthy, tasty (and tasteful) meals that don’t just hit the spot but titillate it – even if chef Merrick recognises that he can’t, in practice, add an extra jalapeño or sprig of parsley just before sending out the dish! Indeed, it takes all 16 years of his experience as an airline executive chef to devise the regularlychanging menus that maintain international standards of health and yet satisfy the most demanding diners he – or, let’s be honest, anyone else - has met in 21 years of work in the hospitality industry. When we hear passengers say, “JFK was hell! But the food on CAL was heavenly!” we know we’ve made the perfect three-point landing.
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20
female
TASTELESS tiny portions
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Christie M
20
female
Of all the airlines, I fly with Caribbean Airlines because they have the best food and best service!
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latisha
30
female
great food ...compared to the "BWEE" days
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