Lufthansa LSG Sky Chef - Culinary Excellence in the Air: Behind the Scenes

Many of us had our fair share of rants on plane food, no matter what class you are travelling in. Common complaints are often related to the lack of flavours, the level of moisture of your rice or perhaps how tough your beef is. True that in some cases, the quality of the food varies a lot depending on the airlines and their respective catering services, however, I often feel that many passengers forget the fact that they are having their meals at 35,000 feet, inside a pressurized environment with humidity close to 10% or even lower. To prepare food at this high altitude is no easy task and more challenging than many would expect. I always know how the boiling point would reduce to around 80C at that altitude which affects the temperature of the food being consumed after the reheating process. However, my recent visits to one of the world's largest airline catering service providers Lufthansa's LSG Sky Chef facilities in Hong Kong turned out to be quite fruitful in learning more on the limitations as well as regulations of how food must be prepared for safe consumption at 35,000 feet.

Salt and Peper anyone? (Guam)

Yes, it is quite a random post I have to admit but it is a rather significant post, a post of great importance in my opinion. I have been writing a lot of posts on restaurant reviews but in additions to that I do have many rants piled up to be released regarding food and how we treat, value and respect food we often take for granted. I have been doing quite a bit travel over the past 12 months and most involve taking the plane. While I have a lot to say about plane food, both good and bad of course, that would be for another dedicated post. But just to show you the following iPhone picture I took on my way to Guam simply because I want to express the attached comment and what I learned from the meal.