Originally Posted by
macabus
While galley chefs are limited by what's loaded on the plane, they absolutely do make a difference with the entrées.
It takes training and experience to get the timing and temperature just right to cook a proper piece of meat at altitude.
I always thought they just followed the instructions they are given for each meal.
1) Put in oven for xx minutes...
2) Place Veg on plate like this.
3) Place meat on plate like that.
4) Slop gravy over the edge of plate like so.
5) If you drop anything on the floor rinse off any fluff and re plate.
6) Serve to passenger with a
.