food production stories and posts

winter time change feature

Times are a-changing at LSG Sky Chefs!

By the end of October, Jürgen Steckenreiter may well be gasping for breath. At that time of year, within a period of just a few hours, catering production as a whole switches to new targets, aircraft and departure times. To complicate matters further, new menus are simultaneousl...

Calendar Making Of

Behind the Scenes of… the LSG Group Calendar 2017

Every time the LSG Group calendar is sent out to our customers worldwide, it marks the arrival of a new year of collaboration and culinary ideas. The production of the 2017 calendar was different to that of the previous years – all meals were developed and created by our own ch...

LSG Sky Chefs Beef Shortrib

LSG Sky Chefs’ Chef Competition: Sous-Vide vs. Low-Temperature Cooking

Using a plastic bag for cooking or just using low temperatures – Sous-vide and low-temperature cooking methods represent different beliefs on how to prepare mouth-wateringly tender meat or fish. Stefan Grammel is a supporter of the sous-vide method, whereas Fritz Gross is a fan...

LSG Clean Food

BoxTalk with … Silke Schmuck

Box: A hot meal that carries the “clean” label contains products that are as natural as possible. Clean in the food industry means that additives have been kept to a minimum in the production of those meals. If additives are necessary – for example, to stabilize frozen prod...