What’s the Deal With Airplane Food?
Airplane food is notoriously bland, unhealthy, soggy, and freezer-burnt. One would assume that with all the interesting flight destinations, the airlines would be able to coordinate more interesting dishes. Though airlines often try to incorporate specialties from their home countries, strict regulations limit their options for creativity. The sheer amounts of food being produced and packaged, by airline catering companies, demands the highest level of supervision and sanitation. Aside from a few exceptions, all the food must be cooked to a high temperature and then brought down to freezing before it is even shipped to the airline company. Since the same few dishes are being offered to tens of thousands of customers each week, they must be prepared with simple seasoning to satisfy the most people possible. Despite these challenges, more and more airline companies and airline catering companies are trying to change airplane food’s bad reputation. Whether they do this by developing the menu with a consultant or hiring accomplished chefs, flyers can anticipate an increase in the quality and taste of airplane food.
Eliminating Bad Airplane Food
Recent rises in culinary interest and health concerns, as well as the tough financial times, are great motivation for airline companies to offer the best airplane food possible. Reducing the amount of calories, carbohydrates, and sodium in airplane meals is a first step towards healthier dining options. It is shocking that airline catering companies were ever able to pack 1,000 calories and 52 grams of fat into one tiny meal. More and more, salads are served as an integral part of an airline meal, which is a first obvious step towards more well-balanced meals. Some airlines are hiring chefs to represent them and tweak the menu so that gourmet food can be offered while following airline food safety regulations. Nothing hits the spot like Swiss white chocolate ice cream, on Swiss Air, which highlights a high quality food from the country and provides a delicious snack to airline customers. Airlines are feeling the blow of the worldwide financial hardship, as people are travelling less, or looking to cheaper forms of transportation than flying, to save money. When selecting an airline, if the price difference is relatively small, offering the promise of a good meal can make or break the potential customer’s decision to fly with a specific airline.
Gourmet Airplane Food
Airplane food is still far from a high quality food and dining experience. In first class, the budget is available to create high quality meals, yet the remainders of fliers are, for the most part, stuck with the conditions that got airplane food its bad name. With the rising involvement of culinary professionals, be it chefs or consultants, the taste, health, and level of airplane meals can be expected to improve. Gourmet airplane food will soon no longer be an e6uuxpectation of first-class customers only. It is worthwhile for airlines to face the changing times and the increasing importance the public is placing on quality food, by tweaking their menus to offer more gourmet airplane food and healthy airplane food options.