This fall, food producer and "RED U-35" judge Fumiko Kono and a prize-winning chef from "RED U-35" oversaw the project under the theme of "In-flight meals to be left for the future." Together with Kundo Koyama, who organized the collaboration with JAL, we will explore the aim of the theme and the deliciousness of the dishes.
Preparing in-flight meals is a rewarding experience for the chef
All of the menus are delicious, well-crafted, and innovative. At the same time, you can imagine the chef's dedication to creativity, which expands the possibilities of in-flight dining.
Uki: "CLUB RED members enjoy their job. When working for JAL, we create dishes based on a theme from scratch. After deciding whether a dish is 'delicious' or 'easy to make,' we hand it over to the JAL culinary team. The process of coming up with a menu and adjusting it for an in-flight meal is a learning experience for CLUB RED members, so it's a valuable experience."
As you savour our menu, which has been created with great trial and error, be sure to tune into the in-flight entertainment. You can watch videos in which the chefs themselves explain the thoughts they put into the menu. The chefs' passion will add a spice to your in-flight meal, making it even more enjoyable and making your flight even more memorable.
The next theme is "travel." We will also start creating new in-flight meals.
In this way, in-flight meals are always a part of the journey. Coincidentally, the theme of "RED U-35" in 2022 is "travel."
Koyama: "The judging panel decided on the theme of 'travel' this year, and one of the reasons for this was the COVID-19 pandemic. When travel is restricted, people are reaffirming the value of travel and the rich food that comes with it. With this background, I wanted to see how chefs would interpret travel. I have a dream about travel. I want to create a group like a food Cirque du Soleil. We will create a food facility like a circus that travels around the country with an elite team, and interact with the food culture of the place. The chefs will learn something, create delicious menus, and contribute to the place. They will always be traveling around the country, and their base will be in the city. There is also an experimental meaning to this kind of initiative. Through encounters and imagination, we will be able to learn cooking methods that coexist with the nature of the place. I am looking forward to accumulating such knowledge."
Yamada: "In Japan, food is apparently the number one reason people travel. Traveling is exciting, isn't it? I feel there is great potential in combining these two things. RED U-35 is a food scheme that will connect with the next generation. I hope to learn a lot from this and use it to move on to the next initiative."
With this initiative in mind, the creation of new in-flight meals will begin. The creation by the next generation of chefs may be a journey of trial and error. However, the in-flight meals that are eventually created will incorporate new elements, and we are sure they will add color to our customers' journeys and make them even more memorable.
RED U-35
Chef Tatsuya Noda "nôl" (Bakurocho, Tokyo)
| web | ： | https://nol.jp/ |
|---|
Chef Nae Ogawa "natuRe waikiki" @Hawaii Honolulu
We'll take you behind the scenes of JAL's work, including inside stories on the introduction of the A350 and the development of in-flight meal menus.
The contents published are accurate at the time of publication and are subject to change.
