Originally Posted by
mad_atta
So, in the absence of the convection ovens, is there anything different about the way the food is prepared on the 773s compared to the 772/744 (besides the plates it's served on)? Our food on the 773 LAX-AKL was markedly superior to subsequent flights AKL-SYD (772) and AKL-SFO (744).
Just to clarify, they were induction ovens, not convection ovens.
Originally food would have been cooked from scratch, now it is reheated onboard and then plated.
The old product had meals reheated in casserole dishes, the new product has reheated food, however it is plated onboard for better presentation and quality (e.g. you don't have vegetables sitting in sauces for hours going soggy).