Originally Posted by
jspira
Everything looked very fresh and appealing and it was clear to me that the workers cared a lot about the quality of the meals they produced.
The quality of ingredients is key. The other thing is the ability to have the dishes translate to the conditions at 30,00 ft. where food loses ~30% of it's flavor profile.
Most meals prepared in test kitchens under favorable conditions will turn out ok. At altitude when prepped and re-heated by indifferent flight crews with various skill levels it becomes a different story. That is why the
consistency of the BOB menu offerings is preferred by many to the typical UA domestic F meals.
SunLover