Lea Gleixner: LSG's Authors

Posts By Lea Gleixner

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The 5 Tools for Managing and Monitoring Future Food Trends

What will we be eating in 10 years? This is an important topic for the LSG Group. Jörg Hofmann, Director Culinary Excellence Innovations & Trends, monitors the trends in this field very carefully. Hofmann works in the Corporate Culinary Excellence division of the LSG Group. ...

Star chef Sven Elverfeld and his former instructors from LSG Sky Chefs

How an Airline Catering Apprentice Became a Star Chef

The Aqua-Restaurant at The Ritz-Carlton in Wolfsburg, headed by Chef Sven Elverfeld, was awarded three Michelin stars for the tenth time in a row. The star chef celebrates this with a one-time series of events called “AquaX”, to which LSG Sky Chefs has been invited as well. T...

The perfect sandwich | Evertaste | Convenience Retail

How to Make the Perfect Sandwich

Most of us enjoy sandwiches. They are practical, satisfying and undoubtedly delicious when we bite into our favorites. In fact, they are the perfect meal to pack for on-the-go. But what makes a perfect sandwich that will appeal to our consumers? We asked an expert. Chef James Dem...

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Brigadeiros: The Emblematic Brazilian Truffle Recipe

Brigadeiros are a type of chocolate truffle that are extremely popular in Brazil. They are typically prepared for children’s birthday parties and other special occasions. Luana Varandas had her first chocolate truffle as a 5-year-old – naturally, at a children’s party. Some...

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An Introduction into the Diverse and Distinct Colombian Cuisine

Colombia is such a diverse country that it is quite hard to describe a singular Colombian cuisine. It is, in fact, a collection of very distinct, culinary traditions highly influenced by the geography, culture and history of the different regions. Though not as well-known as the ...

Coconut Recipe LSG Sky Chefs

Tanzanian Chicken Curry Recipe

This dish is called “Kuku Nazi” in Swahili, which means ‘chicken coconut’. A blend of Arab and Indian spices with coconuts from the Tanzanian coastline, it is best served with Wali wa Nazi (coconut rice). It is a popular holiday dish served at Christmas, f...

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The Taste of New York

Robert N. Moussally grew up in Brooklyn and is now Design and Development Executive Chef at our JFK Airport facility. He started his LSG Group career in 2007 and recently celebrated his 10th anniversary. “It has been an amazing decade to say the least,” he says. Today he show...

Lufthansa flight attendants and LSG SKy Chefs co-create Oktoberfest menus

LSG Sky Chefs and Flight Attendants Co-Create Lufthansa Oktoberfest Menus

Seven months ahead of Oktoberfest, LSG Sky Chefs and Lufthansa took the collaborative process of menu development to another next level. They invited members of the Lufthansa cabin crew to design the first menu of the Oktoberfest menu-cycle, which will be flying in Lufthansa Busi...

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Skrei Fillet: A Classy First Class Recipe

The goal of the team of chefs at LSG Sky Chefs that develops first-class menus for airline customers is clear: high-quality, classic and delicious. One of these is skrei fillet with beurre blanc. Executive Sous Chef Tim Hilchenbach from the Culinary Excellenece team is one of the...

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Not too spicy, not too sweet, not too greasy for the children

It’s no secret that children love spaghetti. But what else is important to children in terms of food? Our Chef Burkhardt Weitzäcker explains how he developed children’s inflight meals together with famous German Chef Cornelia Poletto. Mr Weizsäcker, how did the coll...