Oct. 29, 2013
/PRNewswire/ -- Delta Air Lines (NYSE: DAL) and FOOD & WINE today announce that Chef
is the winner of the
"The Cabin Pressure Cook-Off,"
a culinary competition to find the next Delta chef. Chef Hopkins will join the Delta culinary team to consult on BusinessElite menus for flights between
beginning in February.
"FOOD & WINE's Best New Chefs are some of the hardest working, most talented in the business, and we knew this competition would ultimately deliver delectable food to our customers," said
, Delta's senior vice president — In-Flight Service. "Chef Hopkins is a perfect addition to the Delta culinary team, which is already filled with some of the most well-known and respected names in the culinary business."
Chef Hopkins, of
Holeman & Finch Public House
, competed against three former FOOD & Wine Best New Chefs winners in a video series launched earlier this month, coinciding with the 25
anniversary of FOOD & WINE's Best New Chefs awards.
"I am humbled and thankful to have won this opportunity to represent the values of excellence and quality which define both Delta and FOOD & WINE," said Chef Hopkins. "I am looking forward to getting in to the kitchen with the Delta team to come up with menus that reflect both who I am as chef and the foods of our region."
Chef Hopkins' inflight menus will be reflective of the menus in his
restaurants, which are filled with artisan foods of the American South. Chef Hopkins' BusinessElite menus will feature bread from his
H&F Bread Co.
and source many ingredients from local suppliers including
, regional cheeses from
rice and grits, local charcuterie and pork, mountain trout, seasonal fruits and vegetables,
Sweet Grass dairy
Wild American Shrimp
"Through collaborations like this, we find innovative approaches to deliver a unique onboard experience for our customers," said
, Delta's senior vice president — Marketing. "Our partnership with the culinary experts at FOOD & WINE magazine has been a perfect pairing."
Delta and FOOD & WINE devised three challenges for the chefs: transforming their signature dish into an in-flight appetizer; devising an entree that would withstand the onboard meal requirements of being cooked, chilled, and then, reheated; and making a variety of signature desserts.