THE WALL STREET JOURNAL

JANUARY 20, 2009

HOUSTON -- While tasting citrus-marinated prawns, Hermann Freidanck winces as though he is tasting airline food, which he is.
"This salad lacks acidity. The citrus are still on the tree I think," he says in a scene right out of a "Top Chef"-type cooking show. "No offense, chef, but do you use fresh orange juice?"
Mr. Freidanck is in charge of Singapore Airlines' highly acclaimed food service, and he is grilling the executive chef of an airline caterer here, questioning everything from the amount of salt in beef soup to the dialect spoken by the caterer's Chinese food chef. When told that the juice that marinates the prawns is indeed fresh-squeezed, Mr. Freidanck orders changes in the recipe to boost citrus taste.

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