You know, once upon a time, THIS GUY probably had a great recipe, but once it was mass produced for a shelf stable production, his product ended up tasting like crap

I have no doubt that the "celebrity chefs" (and/or their underlings) develop a modified recipe where you can cook X-thousand portions of whatever that can be chilled and reheated while making them palatable under "test kitchen" conditions. Your delayed flight, heavy turbulence prior to service (after the ovens are on), caterers that partied all night only to start work at 4am preparing your meal, FAs who don't pay attention to the timing, and a myriad of other variables can make your "designed food" taste like crap. And yes, the contract caterers prepare the food pursuant to the airline specs.