jwalker9328: Skip the pasta! And other unsavory truths about airplane food

Sunday, March 25, 2012

Skip the pasta! And other unsavory truths about airplane food

airplane food Fritz Gross wants to make good food; doesn't want to get sued.

If you need one golden strategy for ordering your in-flight meal, it’s this: always order the stew.

If the stew’s not available, go for fried rice and fatty fish. Pasta, noodles, chicken breast or anything deep-fried does not fare so well in the harsh conditions of the aircraft galley.

These recommendations come straight from the people tasked with making the millions of meals served in-flight every day, such as Fritz Gross, director of culinary excellence at LSG Sky Chefs Asia Pacific.

As the guy in charge of LSG Sky Chefs’ Hong Kong operation, which churns out 30,000 meals daily for airlines such as DragonAir, United Airlines and British Airways, Gross’ challenge is a tough one: serve hundreds of people quality meals, but do so with no knives, no crème brûlée blow torches (or indeed any fancy equipment) and with no fresh ingredients at the point of service.