Cabin Pressure Cook-Off to become part of the Delta culinary team to consult on BusinessElite menus for flights between Atlanta and Europe beginning in February.
Hopkins was competing against three other chefs, Hugh Acheson, Kelly English and George Mendes and he joins Michelle Bernstein, Michael Chiarello, Danny Meyer's Union Square Hospitality Group and Master Sommelier Andrea Robinson as part of Delta's culinary team.
Chef Hopkins' inflight menus will reflect the menus of Holem & Finch and Restaurant Eugene (as well as a meal on an airplane can). Shocking I know, but they'll even feature H&F Bread Co. and source many ingredients from local suppliers including Belle chevre, regional cheeses from Blackberry Farm, Carolina Gold rice and grits, local charcuterie and pork, mountain trout, seasonal fruits and vegetables, Sweet Grass dairy and Wild American Shrimp. Flying is sounding better and better! Don't you wish there was a way to serve up Hopkins famed H&F burger on a long-haul flight?
Flying in coach? Tough, you'll be noshing on Biscoff Cookies like a plebeian while the big spenders chow down on Hopkins' creations!