Originally Posted by
Dr. HFH
Well I give CX credit for trying to vary the food experience. And why flame the chefs? They're trying to be creative in the face of a large and unusual challenge regarding the way flavors work in the air. Lighten up!!
Because it's a waste of time and only sets expectations that cannot be met. The logistics and physics of cooking in a pressurized tin can at 30,000 feet conspire fundamentally against the success of the enterprise.
Many, many airlines have tried this, with very limited success. As I said, the only time I've had a really memorable meal up in the air was in JL F. They turn the F galley into a reasonably credible kitchen, and I got a sense the FAs had some pretty solid cooking skills.