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Hello to everyone from the Narita Airport email newsletter editorial office.
One of the pleasures of air travel is in-flight meals! Shall we have Japanese food or Western food? Just thinking about it is exciting! This month's issue features the No.21 in our series showcasing the jobs of airport staff! We introduce a wide range of topics from the appeal of in-flight meals to their sustainability efforts. We hope you will enjoy it to the end. |
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No. 21 in Our Series Showcasing the Jobs of Airport Staff! Etcetera about in-flight meals! -An Interview with JAL Royal Catering staffs- |
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Introducing "Moleskine" the first store to open at an airport in Japan |
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For Customers Using the Airport During Summer Holiday period |
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Only Drivers with a Reservation or Parking Pass will be able to Park in the P5 Parking Area during the Busy Summer Season |
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Monthly Traffic Statistics(June 2023) |
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No. 21 in Our Series Showcasing the Jobs of Airport Staff! Etcetera about in-flight meals! -An Interview with JAL Royal Catering staffs- |
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The interviewees this time are these people：
<JAL ROYAL CATERING CO., LTD> |
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Culinary Department
Hot Cooking Group
Japanese Cooking Operations
Yu Sugimoto |
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Operations Department
Loading Group
Onboarding Operations
Chikako Fujishiro |
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| Please tell us about the work you two do. |
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Mr. Sugimoto:
I oversee Japanese food preparation for in-flight meals. Since in-flight meals require the preparation of a very large quantity at a time, I share the responsibility for various cooking processes such as cutting, cooking, and serving the ingredients. In addition, we also devise menus, make prototypes, and create recipes during the menu planning period. We start thinking up new menu items approximately one year before they are served on the aircraft.
Ms. Fujishiro:
I am in charge of loading in-flight meals onto aircraft.
The supervisor is responsible for the final inspection of all items to be loaded on departing flights, including in-flight meals and alcoholic beverages, and loading them onto large trucks. There is a lot of pressure, but I feel that the work is more rewarding than that. I always put my heart and soul into my work so that our customers can enjoy safe and secure in-flight meals.
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| Please tell us about the specialties of JAL's in-flight meals! |
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Mr. Sugimoto:
I am in charge of Japanese cuisine, which is representative of Japan, so I try to convey a sense of the season by using seasonal ingredients in a colorful way to please not only Japanese customers but also foreign customers. For example, in summer, we often use tomatoes, wax gourds, and eggplants. We also try to convey a cool atmosphere by using colorful combinations of ingredients, and by using jellies in our sauces.
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| How many in-flight meals are served per day? |
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Ms. Fujishiro:
We serve about 4,000 to 5,000 in-flight meals！We handle about 20 flights a day, and each flight provides 200 to 300 in-flight meals, which are loaded into several in-flight service carts and loaded onto the aircraft with a lot of teamwork.
In hot weather like now, temperature control of in-flight meals is very important. The back of the large trucks used to transport in-flight meals are equipped with refrigeration units so that the meals are kept perfectly chilled even in the hot summer months. It is very exhilarating to return to the back of the truck to clean up after loading the meal onto the aircraft! |
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| What is the most memorable event in your work to date? |
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Ms. Sugimoto:
I still vividly remember the joy I felt when a menu item I had devised was selected for the business class meal that I was assigned to plan for the first time. I also sometimes receive compliments on our in-flight meals from passengers through our cabin attendants. Although we are not able to see the customers directly, it is a very moving and rewarding moment for us when they comment on how delicious the food was. |
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Ms. Fujishiro:
After the loading process is finished, I make a memo of my own creation and hand it to the cabin attendant so that they can quickly and easily pass on the contents of the loaded items within the limited time before departure. I was very impressed when a cabin attendant said, "Your memo is very helpful!" I feel a great sense of accomplishment when I see passengers board and the doors close on time. This is the joy of my job! |
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| Please tell us some trivia about in-flight meals! |
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Mr. Sugimoto:
JAL offers more than 20 types of special meals. This is because we want all of our customers to be able to enjoy their meals with peace of mind. Familiar items include child meals (meals for children). To make mealtime in the sky feel special, we have designed chicks, giraffes, and other animals. We also offer a wide range of other meals, such as allergen-free meals, meals that exclude religious foods, and vegetarian meals. |
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Ms. Fujishiro:
For safety reasons, the captain and co-pilot do not have the same meals. Also, to facilitate meals even in the cramped cockpit, each meal is placed in a large paper box that can be used as a tray for eating. When the flight crew finishes their meal, they write a message on the paper box saying "Gochiso-sama!" （thanks for the meal.） and write a message on the box. When I see this, I am happy to know that they enjoyed the meal. Some of them even add illustrations, which gives us a sense of their individuality and makes each meal a little more enjoyable. |
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Mr.Sugimoto:
In recent years, in consideration of sustainability, we have been focusing on efforts to reduce food loss, such as using inedible parts of vegetables (such as the outer leaves of cabbage and the core of carrots) in soup stock. JRC's cooking plant is equipped with a fermentation machine to compost food scraps. |
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Ms. Fujishiro:
As a recent example of our efforts, the main dish of the economy class in-flight meal used to be made of plastic, but from 2023, it will be made of paper. We are also contributing to the reduction of plastic by using environmentally friendly bio-cups. |
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| Do you have a message for our newsletter readers? |
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| Many staff members are involved in the daily process of devising menus and loading them onto the aircraft in order to provide delicious in-flight meals to our customers. We hope you will enjoy our in-flight meals when you fly! |
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[ From Our Editorial Staff ]
Did you enjoy our feature this month?
In this interview, we also visited the kitchen where sample meal is made. Ms. Fujishiro was very interested in the kitchen, which she was entering for the first time! They were full of smiles and seemed to be enjoying their work. |
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Introducing "Moleskine" the first store to open at an airport in Japan |
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Moleskine, based in Milan, Italy, is a lifestyle brand that encompasses notebooks and diaries with various functions, writing tools, digital tools, and a bag collection, and is very much connected to travel.
Moleskine's first store at Narita Airport in Japan offers a full lineup of items to enhance private and business travel. |
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<Signature Products>
In addition to the brand's iconic notebooks and diaries, we also recommend our nylon and leather backpacks.
Simple in design, yet functional, they are the perfect travel companion for personal or business use.
<Message from the store>
Moleskine is a brand that values creativity and creativity. We are sure that you will find items to enhance your trip, so please visit our store when you use Narita Airport! |
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For Customers Using the Airport During Summer Holiday period |
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Expect congestion in the passenger terminals and car parks during summer holiday period. When using the airport, come early to allow plenty of time for the purpose of your visit.
*Details |
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Only Drivers with a Reservation or Parking Pass will be able to Park in the P5 Parking Area during the Busy Summer Season |
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As a measure for the busy summer season (August 1 to 31, 2023), P-5 will not be able to park from July 21 if you do not have reservation or parking pass.
*Details |
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In-flight meals are a great way to show the unique characteristics of a country! The most delightful in-flight meal the editor has ever had was the bibimbap served on a flight to South Korea! It was served with a tube of gochujang (red pepper paste), which gave it an authentic taste. On flights departing from the U.S., large chocolate chip cookies were also served! You can feel the country until the moment you arrive.
See you all again in next month's issue. |
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