lyke99
Service Attendant
Probably taking the Winnipeg-Churchill train this summer with my wife. We rode The Canadian last summer and the a crew member mentioned that he more often works the Winnipeg-Churchill train saying it lets you see another side of Canada - my wife was intrigued and wants to go. I rode the train during the dead of winter back in 1997 and am curious about changes since then, particularly with food service. I know that VIA cut always having a chef on the train in 2011.
According to viarail.ca, fresh prepared meals are available on-board during the "summer" and the fall polar bear seasons; otherwise food is catered to the train and reheated on-board. An e-mail to VIA revealed that their plan for "summer" in 2015 is basically the month of July and the menu looks like it compares to a standard Amtrak dining car menu.
My question: Has anyone here ridden the train since the 2011 cut? How are the reheated meals? How are fresh prepared meals during the limited times when a chef is on-board?
According to viarail.ca, fresh prepared meals are available on-board during the "summer" and the fall polar bear seasons; otherwise food is catered to the train and reheated on-board. An e-mail to VIA revealed that their plan for "summer" in 2015 is basically the month of July and the menu looks like it compares to a standard Amtrak dining car menu.
My question: Has anyone here ridden the train since the 2011 cut? How are the reheated meals? How are fresh prepared meals during the limited times when a chef is on-board?
