Originally Posted by
flyerCO
Most chefs don't seem to get that what works on the ground doesn't work in the air. I know one famous chef was hired for an airline and found this the hardest lesson to learn. He'd made the same great food as on ground for a test. During the test he realized how awful that food tasted in air.
IIRC there was some reality chef competition show that had a challenge activity where the contestants were to formulate and prepare a meal for an airline after visiting an airline kitchen, IIRC the facilities used by CO at EWR. They made a big point about how food need to be seasoned differently for 35,000 feet and also how care needed to be taken about how the meals would reheat in the air.
I wish airlines would pay more attention to avoiding foods that smell a lot and stink up the entire aircraft when they're cooked on board.