CHEFS have become members of the cabin crew for aircraft flying to London and New York with South African Airways (SAA).
The South African Chef's Association has placed six young chefs on the Chefs on Board scheme, and eventually a qualified chef will travel on all SAA international flights.
"The introduction of our Chefs on Board concept will add that special touch to the flying," said Tony Farmer, the airline's sales and marketing manager.
The scheme allows first-class passengers to choose from the breakfast, lunch or dinner menus at any time during the flight. Currently, food is prepared on the ground, but heated and plated on board. But the airline is introducing special equipment to allow airborne use of frying pans.
The frying pans will be heated by an electric hob and sealed off by an aluminium shield.
A spokesman said that safety considerations prevent chefs from cooking in the aisles, flambé-style.