Originally Posted by MSPeconomist

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.