""Cooking at high altitude means having to adjust our seasoning as your senses are actually dulled in the air," Monica explained. "Something else you have to take into consideration is the space the team has to work in. It's obviously tiny, so you need to think about how practical it is to physically put the dish together and still create something that looks beautiful"."
"So it was only a matter of time before enterprising airlines saw this airborne Achilles' heel as an opportunity. Increasingly willing to put their stamp on airline menus, world-renowned chefs are leading the way when it comes to curating elevated dining experiences at 40,000 feet. But how do you cook a Michelin-worthy meal when battling cramped conditions, altitude-altering flavours and single-temperature ovens?"
Aeroplane food has long had a poor reputation for bland, unrecognisable dishes. Airlines increasingly commission world-renowned chefs to elevate in-flight dining, creating seasonal, luxury menus. Monica Galetti serves as Singapore Airlines' guest chef since 2024 and has curated four seasonal menus, including a spring menu showcased before launch. Dnata prepares thousands of in-flight meals for over 100 airlines. High altitude dulls passengers' senses, requiring adjustments to seasoning. Galley size and equipment constraints demand practical plate assembly and aesthetic solutions. Strict service rules limit the number of movements per plate—up to five in first class/suites and three in business class.
Read at CN Traveller
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