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Celebrity Chefs Make Airline Food Palatable
Blogger Grant just posted about American Airlines' introduction of Hawaiian cuisine on the airline's mainland-Hawaii flights. Serving gourmet food on flights is becoming a real trend as airlines try to make flying more enjoyable while also hoping to part passengers from their dollars. I think it's a bit sneaky to take away in-flight meals only to reintroduce them as items to be purchased, but I can't help but get excited about the idea of eating genuinely yummy food while flying.
Airline food has been typically always on the unflattering side of food comparisons (along with prison food), but its reputation is changing. Airlines are employing well-known chefs and sommeliers to create menus and wine lists; celebrity chef Todd English will be designing meals for Delta. As soon as November you'll be able to order a Mediterranean salad with grilled shrimp or a roast beef Cobb sandwich on Delta flights over 750 miles. Meals will run between $2 and $10 dollars.
Air France and Continental Airlines have also used big-name chefs to entice you to fly with them.
[via USA Today]
Filed under: Food and Drink, North America, Airlines
Reader Comments (Page 1 of 1)
Diane Oct 9th 2007 10:01PM
Talking about airline food reminds of my days as a flight attendant in the 70's. In first class we cooked roast to order and carved it at the passenger seat. I remember getting lectured because it wasn't rare enough! We also did dessert carts with hot fudge sundae's. I'd say things have changed. But food on the airline is necessary on long flights any way you cut it!
Love your articles Catherine.
C.I. MUM