אל על | אטמוספירה

“Lately most of my traveling has been for EL AL. Last month alone I was in Casablanca, Marrakesh, London, Paris, Milan, and Toulouse. When I wake up in the morning it takes me a second to remember where I am. I’m probably the country’s most frequent flyer”, jokes Chef Assaf Granit, as we sit down with him for a chat about the new inflight EL AL menu. His new role as the airlines’ head chef, which he will be for the next three years, is another layer of responsibilities he crams into his tight schedule, responsibilities that have included visiting EL AL’s New York kitchens and flying to the Hamburg inflight culinary fair to select tools and technologies to implement his menu. In the coming months, he’ll be visiting more EL AL kitchens in different parts of the world, and all of this while managing 30 restaurants across the globe. How hands on are you as head chef? “When I told EL AL I wanted to be involved in every detail, just as I am at my restaurants, they thought I was joking, but I have a say on every aspect – the way the dishes are packaged, produce provenance, etc. A few eyebrows were raised when I took on this role, because of the gap they may perceive between a Michelin-starred chef and airplane food, but I believe that the versatility the role requires can only make me a better chef and businessman. I can make wonderful inflight sandwiches and warm meals, as well as be a Michelin-starred chef with restaurants everywhere in the world”. In what way does your menu reflect your personal vision? “I’ve practically always only flown EL AL. Why? Because it’s the only airline that makes me feel connected with home, with my “Israeliness”, no matter where I am in the world –

Photo: Guy Kushi & Yariv Fein

lentils and burghul, horesht subzi chard and beef stew, and chraime fish and chickpea couscous. “We wanted to give expression to the full patchwork of cuisines that form the Israeli table”, explains Granit, who highlights the importance of good service as part of the overall culinary experience. “Hostesses and stewards have received instructions and a brochure with all the details about each and every dish”, he adds. Have you come across challenges you hadn’t yet met in the restaurant industry? “I learned a lot about how food is processed, about food security and Kashrut. I was surprised at the level of care and meticulousness in the Our quick questionnaire Who always makes you laugh? “My son Leo”. What do people not know about you? “That I snore at night”. What do you do in your spare time? “Practice Thai boxing”. What would you be doing had you not become a chef? “I’d be a movie director”. What’s your favorite dish? “Quality steak with Maldon salt”. What’s your favorite destination? “Paris”.

which is exactly what I strive to do in my restaurants abroad. To me, it was clear that the inflight menu needed to be instilled with Israeli spirit. Our produce providers are Israeli, and their names are included on the packaging. The crouton-shaped biscuits of our fattoush salad for instance, were made in cooperation with the Abadi Bakery, a brand every Israeli knows and loves”. Schnitzel sandwiches and chraime fish couscous EL AL flies more than four million people each year, which makes it a gigantic restaurant. It operates 11 kitchens around the world, the most recent having opened in Tokyo. The numbers speak for themselves: 3.5 million sandwiches served each year, 2 million meals served in Economy class, and almost a million in Business. To cater for this enormous mass of people, Granit has designed a menu that fully reflects the diversity of Israeli cuisine. Schnitzel sandwiches made with quality pretzel bread will be served in Economy, as well as pumpkin hamusta meatballs with noodles and rice. In Business and Premium, artisan bread baskets will be served alongside massachan chicken with

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ATMOSPHERE OCTOBER 2023