Global airlines serve 18 million meals on board commercial flights every day.
And every day, passengers encounter the same very specific phenomenon.
Once you're in the air, the way you taste food changes.
So we, as chefs, we have to specifically engineer and create menus to add and increase flavor profiles when eating on board.
And that change shapes everything that gets served on board, how dishes are designed and seasoned, how they're cooked, transported, and reheated at scale.
I think those spices really come out and show when you're sitting on a plane.
So, how do you design a menu that still works at 35,000 feet and still holds up when you're making thousands of meals a day?
Well, we're going behind the scenes with Singapore Airlines from Heathrow to Singapore for a taste test to find out.
Today, Kush and I are flying from London Heathrow to Singapore to try a business class menu and see how food is designed for air travel.
You might be wondering why food needs to be designed specifically for this environment.
