Servair promotes the creativity of chefs at its African catering units


Servair, 3rd worldwide in airline catering and logistics, organized a master class on 11 February, in Abidjan, for chefs at its African catering units to foster creativity and collaboration within its network on the continent.

Promoting the creativity of Servair chefs
On 11 February, chefs from Servair’s African catering units took a special master class led by Michel Roth - former chef at the Ritz, winner of the Meilleur Ouvrier de France (Best French Artisan) and Bocuse d’Or (Top Chef Worldwide) awards in 1991 and current Chief Knowledge Officer at the prestigious Ecole Lenôtre school for professional chefs in Paris - and Servair Corporate Chef Michel Quissac. The aim of this Servair initiative was to provide instruction by a top chef to inspire the chefs to find new ways of nurturing and channelling their creativity. Its objective was clear: boost their imagination to encourage menu enhancement and expansion, which in the end benefits customers.

Building synergy within the Servair African network
Operating in Africa since 1989, Servair has progressively emerged on the continent as a major player in airline catering. With 21 units in 2015, the group is now the leading caterer on the African continent, employing 3,250 people.
This master class also fostered dialogue among the Servair African chefs and daily collaboration on anything from best practices and recipes to using local products.
”By providing this opportunity to exchange ideas and share experience with fusion cuisine combining French tradition with local African ingredients and recipes, our objective is to have innovative offers for customers in both our airline and airport catering activities, as they are growing rapidly at several African stopovers,” said Denis HASDENTEUFEL, Executive Vice President, Europe, Africa and the Middle East with Servair.

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