S2 Ep 7 - Flavor Takes Flight: Entertainment You Can Taste

Imagine transforming your flight into a hands-on cooking experience, mastering gourmet cuisine while soaring through the skies.

Through her Inflight Cooking School, a show now featured on American Airlines' inflight entertainment system, Chef Mel Alafaci shares expert tips, tricks, and culinary secrets, turning every flight into a flavorful adventure.

Known as The Happy Chef and founder of Vanilla Zulu, Chef Mel joins me today to talk about how she has transformed her passion for food and travel into a global sensation, reaching millions of American Airlines passengers and soon, many more on other airlines. Her mission? To empower passengers inflight with the confidence to create incredible meals, proving that cooking is an art anyone can master.

From the kitchen to inflight entertainment screens, hear Chef Mel’s inspiring journey to success. As a frequent traveler and culinary expert, she also shares insights on how airlines can elevate the inflight dining experience, making every meal unforgettable and showcasing how food can transform the way we travel.

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This episode of On Your Flight Today is brought to you by IFECtiv, an inflight entertainment and connectivity consulting company. Dedicated to elevating the aviation industry's inflight entertainment products and experiences for airlines and suppliers. Visit www.IFECtiv.aero to learn more!

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Transcript

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On Your Flight Today – Season 2, Episode 7 – Flavor Takes Flight: Entertainment You Can Taste 

Live Date: 23 February 2025 

Host: Corinne Streichert 

Guest: Chef Mel Alafaci, The Happy Chef & Founder of Vanilla Zulu

 [Introduction] IFE typically means Inflight Entertainment, but thanks to Chef Mel Alafaci, it now stands for Inflight Flight Education where passengers don’t just watch, they learn. Imagine transforming your flight into a hands-on cooking experience, mastering gourmet cuisine while soaring through the skies.

Through her Inflight Cooking School, a show now featured on American Airlines' inflight entertainment system, Chef Mel shares expert tips, tricks, and culinary secrets, turning every flight into a flavorful adventure.

Known as The Happy Chef and founder of Vanilla Zulu, Chef Mel joins me today to talk about how she has transformed her passion for food and travel into a global sensation, reaching millions of American Airlines passengers and soon, many more on other airlines. Her mission? To empower passengers inflight with the confidence to create incredible meals, proving that cooking is an art anyone can master.

From the kitchen to inflight entertainment screens, hear Chef Mel’s inspiring journey to success. As a frequent traveler and culinary expert, she also shares insights on how airlines can elevate the inflight dining experience, making every meal unforgettable and showcasing how food can transform the way we travel. Let’s go!

Corinne: Mel, thanks for joining us. How are you today?

Chef Mel: I'm fantastic. Thank you so much for having me on your wonderful podcast. I'm very excited.

Corinne: My pleasure. I appreciate you taking the time. You're joining us today from Brisbane, Australia, one of my favorite places.

Chef Mel: Absolutely. And as you can hear by the accent, I am originally from Zimbabwe but but lived in South Africa and now I'm a proud Aussie and am very happy to call Australia my home.

Corinne: What's your favorite Aussie food?

Chef Mel: Um, I'd have to say Lamingtons and Tim Tams. I have a very sweet tooth, unfortunately. Um, but yes, the Aussie cuisine is quite interesting because we have so many different nationalities here. So it's very similar to, you know, South Africa or even the states where there's beautiful access to all the different cultural foods. So very exciting indeed.

Corinne: So you're a chef and I think we all love food. Can you tell me a little bit about, you know, where it all began for you? Obviously, you know, back in Zimbabwe and how you became a chef.

Chef Mel: Well, I, like my friends, always say, do I ever get sick of cooking? And the answer is no, because ever since a very young age and being in Zimbabwe, I did live on very remote properties. So my entertainment was, um, you know, cooking for the friends and family or, you know, trying out a new recipe that was as as exciting as my shopping. You know, there were no shopping centers or anything or there were there was no smart TVs back then. So, yes, cooking was definitely entertaining for me. And then I was put into a boarding school. So, you know, Monday to Friday boarding school, you had to really fight for that food on the table. And I became sort of food obsessed and I'd make myself extra stuff to take in. And I think that's where it started. But but mainly I always looked out into the world. And, you know, I loved seeing, you know, what Different people were cooking. And back then it was through magazines and things like that. And I always thought that the, you know, the, the exotic flavors were so glamorous and so exciting. So, um, when I finished school and I, you know, we were all discussing what we were going to be, I think I was the only one who was, like, adamant from the beginning that I was going to become a chef. And, you know, a lot of people said, well, you know, sharing is very difficult. And it's, you know, this and it's that. And I said, yes, but I will find my own niche within this industry. And, and I'm so excited because I actually did. And, you know, was it through a lot of hard work and a lot of trial and error. But, um, when I was 20, I actually went overseas from, from South Africa. At that stage, they would give us a two year working visa to go and work in the UK, and I worked as a traveling backpacking chef. So that is when my two passions, food and travel, met. And it has literally been like that for a very long time. And luckily with my my career and my job at the moment, I do get to travel and discover new cuisines. And like I said, Australia and and South Africa and wherever I've been, um, you know, the, the the food is so exciting to discover how someone else uses, you know, a basic ingredient that you have access to. So to me, it's just such an exciting industry. I don't think food will ever get boring, to be honest. It really is just going to continue to be exciting.

Corinne: So what I thought was interesting and what got my attention, you know, having hearing your journey now is Vanilla Zulu. And I thought that's a really interesting now and I think it's a great name. How did you come up with that.

Chef Mel: So there's quite a few different stories, but I think it was always inevitable because, um, I've got a very sweet tooth. So I am fascinated with food as you gathered, but vanilla is one of my favorite flavors. And you know, everyone's got their favorite ice cream flavor. And I think mine's usually vanilla. And there's a few other favorites that have that have come up. But when I started my cooking school here in Australia 13 years ago, I had to come up with a name that was sort of a little bit vibey, you know, a little bit fun, not too restrictive in terms of, you know, that I wasn't going to actually be cooking African cuisine. I actually don't do African cuisine at Vanilla Zulu Cooking School. But, um, the Zulu heritage was I had lived in KwaZulu-Natal in, in South Africa for about 15 or 16 years at the time, and I just the name just sort of came to me and, and it has become very popular. And some people still call me Vanilla Zulu, even though I don't actually own the cooking school anymore. I only recently sold the cooking school about three months ago to focus more on my travels and writing cookbooks, and sharing my passion with not only the people in the walls of the cooking school here in Brisbane, but all over the world.

[Double Chime]

Corinne: So you travel the world. So you're a cultural gastronomy. Can you tell us a little bit more about that and how travel plays into that?

Chef Mel: So as a cultural gastronomy, and I gave myself that title because I think that is really my calling in life. What I like to do is, you know, as a chef and I'm a formally trained chef, and I've been teaching, um, you know, Global cuisines at the cooking school for the last 13 years. But when I go to a different country, you know, even if you don't speak the language, I find that you can actually, um, pass the language barrier through experiencing the food. Um, and it actually is, is a language of its own. It's so exciting because, you know, even if you go to the markets, if you're eating at the restaurants, If you go on a food tour, it's so exciting to see how they are doing it because, you know, they've got thousands of years of culture, you know, that got them to the point where they are at the moment, and it just opens your mind and it opens your eyes and, you know, you try something and you're like, wow, why did we not think of that? But, you know, like I said, it's years and years of of development and there's all sorts of factors influencing it. But the reason I love to travel to the different countries is obviously not only just the sightseeing and everything, but it is coming home with a beautiful repertoire of brand new recipes and ideas and inspiration, because I found that as a cooking school teacher and I've been doing it for more than 20 years, I find that we all get so sick and tired of our own cooking that it is, you know, when you when you try a new recipe, you're basically getting not only a new dish and everyone's excited about it, but it's like going on a holiday or an adventure from your boring old kitchen. And that's why I get really excited about food. And and that's why I am open to, um, you know, going to a different country. And even if it's out of my comfort zone, I'll try it. I'll try and get the recipe from them often. They're very, you know, good at sharing or you can just look it up. It's so easy for us these days to find a recipe on the internet. But yes, it's amazing and it's fascinating for me, and it's one of my biggest passions, is to go out there and actually keep discovering food. And I will never, ever get to the end of it. It's always there's always going to be something new. There's always going to be something exciting. And that is that is why I really enjoy hopping on a plane and, um, going off to a different country and and discovering the food. And I'm one of those weird people that on a holiday I don't mind cooking. So if we, if we have a Airbnb or something where we do have our own kitchen, I'm quite happy to hit the hit the markets and then, you know, try something in the kitchen. And I'm generally then doing a little bit of a few videos, you know, for my social media content and yes, I am, I am generally that enthusiastic about cooking, even on a holiday.

Corinne: So you spend your time writing cookbooks, recording cooking shows and travelling, and obviously it's all about food. Do you do you self-publish those cookbooks or, you know, sponsored by a particular organization?

Chef Mel: I am self-published, but I'm open obviously, to other avenues down the line. But what I found was it sort of happened very organically. Um, so I had the cooking school and then students would say, oh, I wish we had all the recipes together in one book. So, you know, bang! I produced a book with all the recipes that that are signature recipes to the cooking school. But what also happened was people would say to me, Mel, when you cook at home, what do you cook? If you have 15 people coming for a dinner party? And I've got I'm, I'm actually even though I'm a formally trained chef and I've been teaching cooking for the last 25 years. I'm actually very lazy or clever. One of the one of the two. All right. So I even though I have the most beautiful kitchen. Um, and I have a home studio where I can record my cooking show. I actually spend the minimal amount in the kitchen as possible because I love to talk and I love to socialize, so I don't like to be stuck doing the hard work. I want to get in, do something amazing, and then have a lovely time with the guests or or something like that. So I do have a set of signature recipes that I put together, and that was actually my first book, which was called Culinary Quickies. And that is what my in-flight cooking school content is actually based around, is things that I do in my own kitchen for my actual real time guests. And these are things that I've been teaching at the cooking school for 20 or 30 years, because it all comes back to the basics. So even if you do try and make a new recipe, you've got to have those basic fundamental cooking skills to get it over the line. So there are some basic cooking skills like braising and, you know, flambé. And these all rules around around those. And once you've perfected something like braising or flambé, you can flambé or braise a million different things. The the actual fundamentals remain the same. And then you can start adding your own creativity and your own flair. So that's always what I teach, is we come back to the basics and then, you know, by changing, um, spices or accompaniments, you can actually change the dish. So it's about being clever and about being creative and about getting confidence. So a lot of the times when people come to me and they go, oh, I'm no good at cooking and whatever, it breaks my heart when I hear that, because all I need to do with that person that is stressing is I just need to give them a few wins. So I just need to teach them one or 2 or 3 dishes that they can reproduce again and again successfully, and you will see their kitchen attitude and their kitchen confidence just increase. Because when you when you're having a fail in the kitchen or when people are not appreciating your cooking, that's when you start to go, oh, I hate cooking. And it's about getting that power back because, you know, we have to eat and we may as well have fun cooking in our own kitchen. So people do think I'm weird, and they do think I'm strange that I get so excited about cooking for my family on a normal weeknight meal. Um, but for me, it's it's about a whole lot of other stuff, you know, at the same time. But yes, I do get excited about cooking, and it's because I have all the basics I know how to chop. I know how to successfully do, you know, brown steak. Every time I notice how to successfully get pork crackling? Perfect. Every single time because I have those basic fundamentals and it's about skills hopping. So get one skill. Practice. Practice practice. Get the next skill. Practice practice, practice. And with that, we'll come a whole new world of excitement and passion and happiness in the kitchen. So when people sometimes say to me, Mel, what do you do? Um, you know, for a job, I say, basically I teach happiness, and then I finish it with in the kitchen, you know, because because that's what I can do is I can make cooking fun. Guaranteed. Hands down, I'm your girl. If you want to learn how to have some fun in the kitchen. Um, that's what I'm very good at.

[Double Chime]

Corinne: Let's talk about your show, which I think is absolutely amazing, and our listeners probably might not be aware of the background. So you started recording videos and then you ended up on American Airlines in-flight entertainment. So that is an incredible achievement. Congratulations. And that's kind of where I saw you and found you. And I thought, wow, you know, there are a lot of people that, you know, aspire to to become chefs or love to travel, love food, lots of foodies. I know many, many of them as well that would love to somehow make careers out of this or have these kinds of opportunities. So for the audience, you know, can you share with us your journey of from a chef to being on an international, actually the biggest, depending on how you count them these days, the biggest airline in the world on the in-flight entertainment systems?

Chef Mel: Well, like you said, it is a dream come true for me. And it's it's a marriage of those two passions of mine. So. So what happened was approximately two years ago, I started recording because I had already published the the book Culinary Quickies. Um, it was selling really well. And then I thought, well, what I'll do is I'll also have some guests with me in my own studio kitchen. We recorded it and, you know, I had this lovely content for people who were already, you know, buying my book or perhaps were customers at the cooking school and, you know, on my little YouTube channel. And I was trying to share as much of my enthusiasm, um, with, with people who needed me out there that were not excited about their kitchens, did not have the kitchen confidence, did not know what to cook, were tired or frustrated or whatever. And and I put together this lovely cooking show, um, based on the culinary quickies. And then about a year later, I was on an international flight, and I was sitting there on the, on the, on the flight. And luckily I was, um, you know, quite close up to the front. And I was having a fantastic time. I was having some bubbles. And I sat there and I went, wouldn't it? I've got all this time. Imagine if I was a a business person or a frustrated parent or, you know, um, my mother in law had been judging my food, you know, and I had time to sit there and and watch a cooking show and actually learn something. So when I either got to my destination, whether it was Italy or whatever, I would know how to make gnocchi or pasta or when I got home, I could make a lovely meal for the family. And, you know, from my newly acquired skills that I had learnt on the in-flight entertainment portal. So this was a thing because I'm always thinking about the next business opportunity. And I do get excited about these, these lovely opportunities. And, and when I got back and when I landed, I literally started investigating how am I going to get my little cooking show that I've produced myself with my little cookbook that I've produced myself, that is full of all my love and all my passion and all of that experience that I have training people from around the world. And over over years, I've trained thousands of people. Um, and basically one thing led to another, and I listed my cooking show with a company that sells inflight content to all the airlines. And when they let me know that American Airlines had taken some of my episodes, I think the bubbles were popped. And they were, you know, there were grandiose aspects. We'll shoot some more, you know? It was straight to, okay, what else, what other content can we put out there? So. Yes. The exciting part, though, is that I'm getting love letters from wonderful people who are watching my content. You know, when they're flying, either a domestic flight within the US or on the on the international ones, and they are showing me photos and and sharing lovely, you know, experiences of them getting home and cooking it for the grandkids or for the hubby or, you know, or something. So it just makes my heart soar when I actually go. You know, I had this vision that I wanted to help people get excited about cooking and then train them and what they don't realize is that even though I'm showing them a fancy dish, I'm actually teaching them a basic, fundamental cooking skill, which is where my cooking school teacher comes out. You know, yes, we're going to, um, you know, learn how to make this gorgeous dish, but you actually just qualified now in learning how to braise or how to bake, or how to make a bread dough or how to use yeast or, you know, something like that. So there's always a cooking skill to be learned, which will make you more confident in the kitchen. So my work will never be done.

Corinne: With in-flight entertainment systems. Airlines spend a lot of time and invest heavily in curating content that their passengers will enjoy. And you know, usually it's Hollywood movies, you know, those big kind of blockbusters that people are really interested in. But there's always quite a significant group of people that enjoy more lifestyle, kind of, you know, whether it's documentary or educational content. So not surprised to hear that you're getting letters and people are really enjoying that kind of content, I believe. You've got, uh, you've got four shows on a four episode on American at the moment. Are they tailored around any specific kind of culture, or is it just was that just the initial kind of four episodes to go out with? And there's more to come down the track.

Chef Mel: So there's more to come. So they took four episodes, um, that are generally about around entertaining, like, you know, um, entertaining at home. But what I actually do have is I've got eight episodes within the series that pertain to health and wellness. So my second book I wrote was Eat Yourself Sexy. Oh, because we are what we eat and I love eating, you know, beautiful, fresh, healthy food. I also love decadent desserts and naughty and nice, uh, go very well together. And that's how you should live your life. But, um, eight of the episodes out of the 29 are health and wellness orientated. And then I do have some that are sort of, uh, Japanese or Asian or Italian. So there are some influences in there. But this series that I shot, the Culinary Quickies, um, series, it's all about, you know, my signature recipes that I'm cooking for entertaining. And a few of the episodes was, you know, I think were about one of my guests was stressed because she had to cook for a big dinner party. And I was like, don't panic, we've got this. And she created this beautiful dish and lived happily ever after. And, you know, she can then recreate that dish and be creative with it. So, um, I think, you know, even though they've only got the four episodes and hopefully, you know, we'll we will be giving them some more, um, content is even though the you don't have to watch every single episode, they don't link up, but every episode covers some really amazing chef skills that'll just make you confident the next time you're anywhere near a kitchen, you know? So. So that's how I like. That's my point of difference is, yes, I might be teaching you a dish, but because of my cooking school teacher, um, I'm teaching you actual skills along the way, so there's always method to my madness.

Corinne: It sounds really awesome. And I think from your vision, well, you started off as a chef, and then the vision that you had on the aircraft, like, oh, I could get my show on here. And and now you're reaching the world. I mean, as Americans are global. So there's huge opportunity there obviously for yourself and congratulations on that. But I think it's also giving a lot to passengers and the passenger experience. I mean, to come off a flight and acquired skills from a professional chef. You don't get that everywhere. And I think that's a great offering on the in-flight entertainment that American Airlines has done for their for their customers. So I think that's that's really great. Have you heard from American or from the distributor? Have they received feedback as well about the show?

Chef Mel: No, I haven't actually asked for it because I think it's only been on on since September. So maybe three months but yeah. Yeah. So it's pretty new on there. Um, but the exciting thing is, is that I am getting these love letters and, um, you know, my, my Instagram. I've got, I've got new followers every week, and I always go and have a look because I actually care about every single one. So I actually go and look, oh, where are they from? And then, you know, when they've said they've done a flight, um, you know, even if it was an hour and they learnt how to make, I can't remember if it was gnocchi I think was the gnocchi. And she said, I've never, ever made gnocchi before. And, um, you know, it looked really difficult, but I teach them the easiest way to do it. And I tell you what to look out for, what not to do. And and that's where, you know, I'm, I'm a professional chef, but I'm willing to share all my secrets. And that's my passion is to actually get everyone skilled up upskilled, um, cooking for their families, going on these amazing destination, uh, trips to to follow the food. So yeah, I think that, um, food and travel is so exciting, but also just if it's just a Wednesday night and you're at home, you can bring the world to your kitchen, you know, different, different spice mixes, different accompaniments, mints. You can really just have so much fun. It doesn't always have to be expensive or glamorous. It can just be Wednesday.

Corinne: I think a lot there are a lot of foodies out there and a lot of people that really do appreciate really good food and really well prepared food, and I'm sure watching your episodes and learning from you is a huge bonus. And I think it's great that you share that openly and Americans providing that to their passengers. 

[Double Chime]

Corinne:Let's talk a bit more about travel. Firstly, do you do you fly a lot? How often would you fly?

Chef Mel: I would fly between 3 and 7 times a year internationally. My husband and I love to travel, so we will often go, You know, I've come over to the States a few times, or we've gone to Mexico or we've gone to, you know, Europe or we've gone to, you know, one of the islands or I've got a I've got a whole list on my bucket list.

Corinne: So you're a frequent flyer?

Chef Mel: I am a frequent flier. Yes.

Corinne: Do you get to try different carriers or you pretty much just flying the same one out of Australia?

Chef Mel: I do tend to use the same one, but as an ex backpacker, I do not mind getting on another carrier. It just depends on where we're going. But you know, for the the normal flights and you know, you do get your frequent flyers and all sorts. Um, it is sometimes just easier to book it on the same ones, but there is obviously a trip, um, in my not too distant future on American Airlines so that I can sit there, sip bubbles and, um, hopefully watch a few of my episodes that that is going to be so exciting. So yes, that'll be happening in the next month or so.

Corinne: How do you feel in general airline food is in the premium cabins, and if you've ever sat in the economy cabins, just your general experience?

Chef Mel: Well, I do swing both ways. So, um, with the economy and with the business, um, look, there's always so much room for improvement. And I'm not talking about spending more money, but I'm just talking about being more creative. And it's it's a lot of, um, presentation, um, could be so much better. And also, you know, interacting with your food, I find, like when I cook a dish, when I get, you know, people saying, oh, that was the best dish I've ever had. It's because I've paid special attention to the accompaniments. And I've also got my own, uh, product range, which I designed as finishing touches for food. So I've got a range of food called culinary bling, you know, like when you put jewelry on or a necklace or, um, bangles. It's bling. So for food, I've created a range of products called culinary bling, where it's finishing touches for food, for example. If you did do a lasagna, you know a pangrattato or is the sexy breadcrumbs with cheese and parsley and you can put it on the top and it's that little bit of extra crunch. It's a little bit of extra garnish that I'm thinking in the cabins. Your your passenger could actually put that on themselves. You know, just for that little bit of theater of food, that little bit of excitement. And obviously it's fresher like that. It's better. It hasn't gone on before. It hasn't gotten soggy, that kind of thing. So when I am traveling and I'm very aware that they have got serious restrictions on what they can do in the aircraft, um, you know, in terms of they have no kitchen, but obviously with the, um, menu, I always leave going, oh, I wish they'd done that. Or we could have done that, or wouldn't it be great if we'd done that? So yes, I'm always working, even though I'm sipping on the bubbles and watching a lovely movie on the in-flight.

Corinne: Of all the carriers that you float globally in general, there is room for improvement. And you think that might lie with the accompaniments with the meals?

Chef Mel: Well, I think people have, um, different expectations. So, you know, in the past, I think we were all just happy with, oh, it's just food. But now people are more foodie orientated. Even people in their own kitchens on a Wednesday, um, are cooking things that they've seen on TV. They're making their sauces from scratch. They, you know, sourcing fresh ingredients from the markets. There is a definite increase in the, um, personal professionalism in someone's, in someone's own private kitchen. So so there are more expectations, um, about around food. So, you know, people aren't really impressed anymore with basic airline food. And I think there's so much room for improvement in an exciting and positive way. I'm not just bashing food airline food because, um, you know, I'm just not going to do that. But there's so much exciting stuff we can do, given that the food is going to be produced offsite and then it's going to, you know, go onto the flight and then it's going to be served a few hours later. We can actually do things, um, like I said, accompaniments, the theatre of food, you know, have a few things on the side that they can add to the meal themselves to make it a fresher, more interactive, more foodie experience. So without costing more money, just being more creative and having that little bit of, um, attention to detail, I think that that will definitely, you know, I think people are going to expect that more in the future, which is exciting. It's not I'm not you know, I'm an enthusiastic person. I don't think it's a big problem, but I think it could just be such a quick and easy fix. You know, just just to do a few more things different. And someone I think is going to be shaking up the industry, um, pretty soon. And I can't wait to see who it is. I think it's going to be exciting.

Corinne: That's what I love about traveling. I mean, obviously we all love food and I travel for many reasons, but it's led me to the conclusion that we all eat the same food. We just prepare it differently. And it's those differences that I think are, correct me if I'm wrong, you're the expert. It's the difference in the preparation that excites the taste buds and leaves that lasting memory. Would that be correct, do you think?

Chef Mel: Absolutely. And I was so excited to see you getting excited about food as much as I do. Because yes, it's just a lentil. It's a humble lentil, but it can be the most exciting thing. You know, when we taste something different and when we discover a new spice or a new way of putting something together, it gives us a whole new perspective. On on something as simple as a lentil. And that's why I always say, you know, um, food can be so much fun. And yes, a lentil can be sexy. So yes, a lentil is just a humble, um, you know, ingredient. But we can put so much, um, passion and and love into it, and then it can be this thing that made your holiday in Greece so much more exciting. You know, it's. And it was just a little lentil. But the thing is, is that with the different cuisines and with the different cultures, we do get that opportunity to experience the exotic, exciting, uh, passion that's, that comes from discovering someone else's culture. And that is why, um, you know, one of my next cookbooks and one of the classes I used to run at the cooking school was called Around the World because I always say, you know, give me an ingredient, give me a sweet potato or a lentil, and I can impress you by taking it around the world. So, for example, a humble roast chicken. Roast chicken, you know, is a is a very, um, authentic. You know, most countries will have some version of a roast chicken, but if you rub the chicken in a Ras El Hanout, um, you know, thyme and, and lemon and rosemary or whatever, you can change the, the flavor completely. And you can take your chicken around the world or a sweet potato or a lentil. So just by changing the spices and changing the accompaniments, you can take your food around the world. And that's why, um, you know, I do get excited about recipes that I discover when I travel, and I generally will come back and I'll do a blog about it, or it'll go in the next cookbook and or I'll make it for the family. Just keep it for myself. And then when I'm having that, uh, two years later, I remember that time we were in wherever you make the dish and you go straight back there and it's. It's reliving those lovely memories and, you know, someone else just sharing a lovely idea with you that's also fantastic. They can say, oh, when you go to Italy and you've got to try this dish, and then they make it for you and you can feel like you were there. So I think travel and food open your horizons. And it's it could just be giving you that little bit of happiness, that little bit of escape that you need. And it doesn't have to cost a fortune. It can be, you know, a really easy fix.

Corinne: Yeah. Because when I think back at, you know, some of the I've travelled quite a bit, obviously with my work and even prior to working in the airline industry, I want to look back and think of memories of some of the places I've been to. It's usually around a table with some friends or family eating some good food, and it's like, oh, I remember the first time I tried this. I remember the first time I tried that. So I think food is a critical part of life, but also when it comes to travel, I, I would be the one to argue. It is part of that travel memory, you know, working in the aviation industry and in-flight entertainment. You know, you think, oh, we want you to have a great watch, great shows or great movie in flight, sip a nice wine, enjoy your meal. But what do people tend to remember? They might remember just. Oh, I saw that movie on the plane. Oh, I remember I ate the best whatever dish it was, or I tried the champagne. You know what I mean? You can't please everybody, and you can't expect it to be a perfect match every time. But I think from an airline perspective, they're producing, you know, huge quantities of food daily, you know, depending on the cabin class as well. But you still want to offer a great food experience, good tasting food.

Chef Mel: But but going back to the airlines, having, you know, having such a opportunity to take that experience, that food experience and, and set themselves apart from the rest, you know, um, people will actually pay a little bit extra for amazing food, you know. Um, and I also think that, you know, destination travel. So say you are leaving, you know, from, let's say, South Africa, but, you know, if you're if you're on a flight out of Johannesburg or Cape Town and they serve you traditional food from that country, it just really just cements that experience and makes it so much more memorable. And if they do a good job, it's a fantastic memory, you know, and also for the airline to be serving wine from the country, um, it's a fantastic because if you didn't get enough time to try that, or if you've gone somewhere on business and you didn't really get enough time for yourself, you can still experience that little bit of food and a little bit of wine from the country. Um, and it's it's just another layer. I think that where they can they can add to that passenger's experience, the overall experience. So yes. Also and you were saying about, um, some of your experiences with the menus. I find that some of the airlines do the menu so much better than the other ones. You know when you get on the flight and you've unpacked yourself and you're sitting there and you're getting excited and you're either going home or you're going somewhere, and then you pull out the menu, that's an opportunity for them to to grab you and get you excited and chat you up a little bit, you know, from the comfort of your own chair because you can say, you know, steak and salad, or you can say where the steak is, where the meat is from or where the vegetables are from, or you know, which chef designed it or which spice is with it. So there's an I call it culinary lingo. You can you can say mac and cheese or you can you can really talk it up, you know, did you make the pasta yourself? Where's the cheese from. You know. Is it a housemade sauce. You know, these opportunities to take these people, these passengers on a journey on a little mini trip and and get them excited about the food that they're about to experience. So it's just, you know, people really do like to know where their food comes from. So take them on that journey. Tell them the story about, you know, that it's someone special recipe or it's someone's grandma's recipe or it's, you know, a Cape Malaysian dish or it's I keep going back to that one dish. But, um, I think it's an opportunity to to take the menus and make them a little bit more adventurous and exciting and use that bit of culinary lingo and let people know where that food is coming from or why they've chosen it.

Corinne: It sounds great. You know, obviously more probably of a premium cabin experience. Yeah, I think that that really does add to the experience. I think that's a really great idea. I don't know of anyone that's doing it. I'm sure we'll hear about it, you know, through comments and notes and on the show. But, um, I don't think I've, I've ever seen it, you know, really well laid out and detailed like that. And that would be interesting and on purpose.

Chef Mel: Yeah. With purpose. Yeah. To take. To take them on that journey. Yeah.

Corinne: Yeah. It's all part of the travel experience, which is really what this show is all about.

Chef Mel: It's the theatre of food.

Corinne: That's what really differentiates the airlines. You know, I think a good airline absolutely wants to feed you well, wants you to be comfortable, wants you to be entertained, you know, and really focus on delivering that. Not saying the others don't focus on it, but some prioritize certain aspects of that experience. And and I.

Chef Mel: I totally agree.

Corinne: think the ones that prioritize food, I think, are the ones that tend to score very highly in a lot of the surveys and reviews and some of the awards out there as well. So I think it is a key component of travel and the whole experience. 

[Double Chime]

Corinne: In closing to someone that is starting off their career as a chef or wanting to become a chef and to, you know, looking up to you and the career that you've had and having those dreams. What piece of advice would you what would be the one thing that you would say to someone starting out that would help them continue down this journey.

Chef Mel: I think don't listen to anyone else and follow your own path, because not everyone else is going to be as passionate as you are and as your passion, and it's your genuine interest in in following and pursuing that that is going to get you through the hard times. So I think that's where I've actually been on a winning streak is that, I mean, I've had tough times with business and, you know, owning a business and all that kind of stuff. But at the end of the day when I had to work, I was so excited to be doing it. And it was natural to me. And it was I was really authentic and passionate. And I think that anyone pursuing whatever career is, you need to have that that essence behind it, where it comes from, a place of passion, because then it's more guaranteed to be successful.

Corinne: If you're true to your passion. I think, and you’re living proof of that, you can achieve that success. And I think people getting onto an American Airlines flight are going to know your name and know your recipes, and your food is going to end up in their kitchen somewhere around the world. And I think that's incredible achievement. And congratulations again. Our audience might want to reach out to you. They might want to read more. Where can they find you and how can they reach you if they've got any questions?

Chef Mel: I'm just around the corner. If you look for Chef Mel:, The Happy Chef, I will appear in front of you on social media. Your search engine. Uh, basically Happy Chef. Chef Mel:. No one can say my surname. So we just call me Chef Mel: the happy chef. It's actually Chef Mel.me

Corinne: And you're on all the socials. Instagram, LinkedIn, Facebook.

Chef Mel: Yes, Chef Mel, Happy Chef. If you type me in, I will appear in front of you. Probably with some delicious food on the way. Fantastic. And a big happy smile because I really will be enjoying what I'm doing.

Corinne: Excellent. And I'll also include some links to your socials in the show notes, so the audience can click on there and reach out to you if they've got any questions. Are your episodes on American Airlines available elsewhere, or is it only in-flight?

Chef Mel: Um, only in-flight. I do have some content on YouTube. Um, under Chef Mel Happy Chef. And I've also just launched my new e-commerce store, which is actually
Shop.Chefmel.Me, so that's my cookbooks.

Corinne: So Mel, thank you so much for sharing your passion today and how that has taken you around the world and giving us more insight into how, as an industry, from an onboard passenger experience, how we can enhance the passenger experience and go the extra mile when it comes to food preparation and foods, what we can do to improve that experience overall in flight. Again, huge congratulations for getting your show on American Airlines and for the positive feedback you're receiving. I really hope that continues and like to see more of your show on more airlines. Thanks again for joining us today.

Chef Mel: Thank you so much for having me. I had a fantastic time.

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