Aug 27, 2014, 5:42 am
Last edit by: jspira
United Airlines' Chelsea Food Services at Newark makes over 30,000 meals a day for 200 flights. This photo essay shows how the meals are actually prepared.
Photo Essay: How Your Airline Meal Is Prepared
Behind the Scenes in United Airlines’ Kitchen
Photo Essay: How Your Airline Meal Is Prepared
Behind the Scenes in United Airlines’ Kitchen
Love it or hate it, airline food is a popular topic of conversation amongst travelers.
In the earliest days of commercial aviation, airlines copied what others in the transportation industry, such as operators of rail service and passenger ships, were doing and offered food and drink.
Today, airline meals are big business but there are still real people in the kitchen chopping, mixing, sautéing, grilling, and garnishing what is served to you in the air....
<SNIP>
In the earliest days of commercial aviation, airlines copied what others in the transportation industry, such as operators of rail service and passenger ships, were doing and offered food and drink.
Today, airline meals are big business but there are still real people in the kitchen chopping, mixing, sautéing, grilling, and garnishing what is served to you in the air....
<SNIP>
Photo Essay: How Your United Airlines Meal is Prepared
Aug 28, 2014, 6:51 am
#31
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The problem with UA catering isn't Chelsea - it's the budget they are given. They also cater for EK and SQ at IAH I believe and BA in DEN, IAH and EWR.
When Icahn took over TW and slashed the catering budgets it was the same kitchens and same cooks making the food -- they just went from getting premium ingredients to the cheapest possible.
In FRA the same kitchen that caters LH F caters UA F.
When Icahn took over TW and slashed the catering budgets it was the same kitchens and same cooks making the food -- they just went from getting premium ingredients to the cheapest possible.
In FRA the same kitchen that caters LH F caters UA F.
At a recent Lufthansa event I attended, it was reported that tomato juice rivals German Bier in the air.
Regardless, you are not alone. A recent informal survey showed that the many people who drink tomato juice do not have any at home in the refrigerator.
Last edited by FlyinHawaiian; Aug 29, 2014 at 4:13 am Reason: merge
Aug 28, 2014, 4:56 pm
#32
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SunLover
Aug 28, 2014, 8:57 pm
#34
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Thanks. It was surprising to see how few people went on the kitchen tour who were at the actual event, i.e. just a handful.
There was a CNBC news crew that filmed the tour and used excerpts in a short news piece.
The woman who conducted the tour, Kathy, made it fun and gave excellent explanations about what was happening at each station.
Last edited by FlyinHawaiian; Aug 29, 2014 at 7:21 am Reason: Merge
Aug 29, 2014, 7:29 pm
#35
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Great photos! I always imagined that airline food - even for first - was produced more by machines and automated processes. It is refreshing to see real people doing this although it does explain so why there are some inconsistencies in what is served from flight to flight.
What were the experimental foods at this gathering?
What were the experimental foods at this gathering?
Aug 30, 2014, 8:50 am
#36
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Thank you.
There were several that stood out in my mind. The first was the short ribs in a hoisin sauce. This was first of all a good combination and, second of all, it was excellent. The second was a bit of a work-in-progress: mac and cheese. The idea was to serve it in a bread crumb to keep the mac and cheese from becoming too hard or overcooked. That part worked. What they served, however, had way too much breading and that overwhelmed the taste of the mac and cheese. The executive chef graciously accepted my feedback on this and said he would try with far less breading.
There were several that stood out in my mind. The first was the short ribs in a hoisin sauce. This was first of all a good combination and, second of all, it was excellent. The second was a bit of a work-in-progress: mac and cheese. The idea was to serve it in a bread crumb to keep the mac and cheese from becoming too hard or overcooked. That part worked. What they served, however, had way too much breading and that overwhelmed the taste of the mac and cheese. The executive chef graciously accepted my feedback on this and said he would try with far less breading.
Aug 30, 2014, 9:12 pm
#37
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I find that hoisin sauce sauce to be gross and overpowering on the short ribs. I had these on two flights recently, and they were best when the sauce was served on the side, although that did make for a drier rib. I don't understand why couldn't they just use a brown gravy that would naturally arise from regular preparation of short ribs.
Aug 31, 2014, 8:04 am
#38
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I find that hoisin sauce sauce to be gross and overpowering on the short ribs. I had these on two flights recently, and they were best when the sauce was served on the side, although that did make for a drier rib. I don't understand why couldn't they just use a brown gravy that would naturally arise from regular preparation of short ribs.
Aug 31, 2014, 8:13 am
#39
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The meals on UA come from the same kitchens as SQ/CX/NH/EK at many airports - but the quality level isn't nearly the same. You would all be amazed at what an extra $2.00 USD will buy in this industry for a J meal....
Aug 31, 2014, 9:13 am
#40
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Sure, once you've attempted to eat a horrible dinner entree and left half of it on the plate, you need something to save the meal. If I got an excellent dinner entree with a sufficient portion, I'd probably turn down the sundae because I was full.
Sep 1, 2014, 1:13 pm
#41
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First, on a long flight, people have time to eat more and they do, even if they have a good entree.
Second, my point was that people's intentions of what they want to eat ("healthy") disappear once they order their actual meals. Dessert was just an example.
Sep 1, 2014, 1:20 pm
#42
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Sep 1, 2014, 8:56 pm
#43
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Short ribs as far as I know are generally prepared with some kind of sauce. I'm not sure I understand how a gravy would, as you put it, naturally arise from preparing them. That notwithstanding, I am a short ribs fan and I liked the dish served at the event as did seemingly everyone there.