Not all airline food is created equal
By James Gilden Special to the Tribune
November 11, 2007
A chef in full white uniform approaches you at your seat and explains the menu, inquiring about your likes and dislikes. He makes it clear that the menu is open to interpretation, and that you should feel free to mix and match. Perhaps start with the roast parsnip soup or the grilled ginger prawns? And for your main, perhaps the grilled sea bass with white cream sauce or the peppered beef filet?The beginning of a fine meal at a high-end restaurant? Nope. An example of UK-based airline BMI's business-class Chef on Board making the rounds on a flight from Chicago to Manchester, England. That's right -- a chef actually cooks your meal to order while flying at 35,000 feet on select BMI routes. In business class, anyway.... to read the full article : http://www.chicagotribune.com/travel/chi-1111insidernov11,0,7297583,full.story
By James Gilden Special to the Tribune
November 11, 2007
A chef in full white uniform approaches you at your seat and explains the menu, inquiring about your likes and dislikes. He makes it clear that the menu is open to interpretation, and that you should feel free to mix and match. Perhaps start with the roast parsnip soup or the grilled ginger prawns? And for your main, perhaps the grilled sea bass with white cream sauce or the peppered beef filet?The beginning of a fine meal at a high-end restaurant? Nope. An example of UK-based airline BMI's business-class Chef on Board making the rounds on a flight from Chicago to Manchester, England. That's right -- a chef actually cooks your meal to order while flying at 35,000 feet on select BMI routes. In business class, anyway.... to read the full article : http://www.chicagotribune.com/travel/chi-1111insidernov11,0,7297583,full.story
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