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Andy Lynes

Q : How do you create good airline food?

2 posts in this topic

Are there special limitations inherent in creating food for airlines and if so are they more noticeable the lower down the cabin class structure you go?

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The budget and paraphernalia is cheaper in the main cabin but I don't think the food is worse. It's the technology which is restricting. Food safety is a big issue and as everything has to be reheated - a potentially dangerous business - it gets heated an awful lot to be on the safe side. Really it is only stews and curries which take to this without damage.

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

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