Just catching up.

I've been away and only watched this the other night, so sorry for the late entry.
I agree with much of what's been said about the Exec Chef not seeming to understand his job, and that the tasting team need to try the food on a plane, once it's been reheated - completely pointless for them to test it on the ground straight after fresh preparation.

Ok, onto my comments (which I'm surprised no-one else has mentioned so far) its also the bit that's going to get me flamed:

It didn't seem to me that the 2 pursers were really trying that hard to buy into the ideas HB came up with. OK, they appeared to be trying, but, like some CC we see, they weren't really doing their best to make it work. Either they were afraid of change, were trying to prove a "our job's a lot harder than you may think" point, or were just plain old thick. The whole "lights out in 12 minutes" debacle also proved (to me) a lack of buy-in. This was a new process being tried for the first time, so of course it was going to be slower - I can't understand why none of the crew could have mentioned that there must have been similar changes in the past that took a while to "bed in" (or was the BASSA lanyard a clue about this?)

GG also supply food to other carriers (some have been mentioned here already) who have "much better" on-board food. The only separating factors are possibly a different budget and brief, and the way the crew heat the meals up. It seems reasonable to suggest that some BA crew simply overheat the meals - as someone said already, cook and cook, instead cook and hold. If I didn't know better, on some flights I've been on it almost seems the cc are actuallytrying to overheat and ruin the food (in CW). How else can there be such a difference in quality between one flight and another. The GG kitchens and processes seemed to be capable of producing a similar result repeatedly - so how can the served meal vary so much if all cc are following the same "rules"?



The "bento box" idea could be made to work a bit easier. I don't understand why no-one suggested having it all on a tray to start with - I don't see why the trays had to be made up on board.