KLM cooking star now on World Business Class menu

Contestants were asked to come up with a pasta recipe featuring sustainable fish. The dishes were judged on flavour, presentation, use of ingredients (preferably from Dutch soil) and whether it was suitable to be served on board. Folkert won with his ravioli filled with shellfish in Noilly Prat sauce with sorrel. Jonnie Boer remarked that the dish was “very tasty indeed”. Eight finalists, all of whom were cockpit and cabin crew, battled it out in this third edition of the KLM Cooking Contest. Folkert Stikvoort’s winning dish will be served to World Business Class passengers from January 2020, probably for a period of three months. The panel of judges included Roel Verwiel, head of the panel and chairman of KLM Foodies; Jonnie Boer, chef at the Librije; Bart van Olphen, cooking book writer and founder of sustainable fish brand Fishtales; and Miriam Kartman, executive vice president of KLM Inflight Services.