Behind the Scenes: Starting up the JFK lounge
Hello from the Big Apple,
That’s right! I am still here in NYC helping out with the startup of our lounge operations at JFK airport. As promised, I would like to tell you a few more “behind the scenes” stories from the startup phase.
Recently the official training day for our new employees took place. With the support of two colleagues from my department and two more from our culinary excellence team, I provided trainings to the 25 new JFK lounge employees on topics like hospitality, hygiene & food safety, and the lounge facility itself. We wanted to make absolutely sure that the lounge guests felt comfortable and well taken care of right from the very beginning of their visit.
During the trainings we focused heavily on the culinary concept of the lounge, which emphasizes freshness, authenticity and handmade products. At the beginning of this year, we had a team who took to the streets of New York and sought out inspiration in what and how people are currently eating and consuming in the USA’s largest city. These observations were then incorporated into the food & beverage concept for the lounge.
So…would you like to know what’s on the menu? As a First Class passenger, you can enjoy short ribs braised for 72 hours sous-vide, Maine lobster soup, classic veal schnitzel, and an exquisite champagne and wine selection. Did that list make you as hungry as it did me?
Unfortunately, no time for a break yet! I’ll keep you posted about what’s going on here again soon.