Meet the chef
Meet Austrian-born Robert Volstuben, Air Canada’s executive chef. He splits his time between working in the Dorval test kitchen and visiting caterers around the world. With the airline's introduction of new routes, Volstuben is busy cooking. For example, it takes up to six months to prepare for a new Asian service, which involves finding a caterer and investigating local eating habits. Overall, menus also have to fall within certain weight and size specifications for boarding and Volstuben uses local produce where possible for consistency. The last steps involve photographing the food for the inflight menu and then taking a trip first-hand to check in with passengers about how they like the fare.