Q : How do you create good airline food?
Posted 09 May 2002 - 08:50 AM
Posted 09 May 2002 - 09:55 AM
Second your palate is slightly numb at altitude so things have to be well seasoned or spicy - hence all that South East Asian type food on offer.
Third, there are no trained catering or cooking crew on board. In Economy that is okay as the grub comes on a moulded plastic tray anyway but in Business and first it has to be reheated in foil containers and transferred to plates by cabin crew. This has to be kept as simple as possible
Fourth restriction, is space. The dishes must be flat - no tower cooking here - and fit the heated trays for cooking. Even the plates and bowls for business class must match what will be neede for menus on the return journey.
There is a long way to go before any airline can claim success I'm afraid. But it's nice they try