one of the first organizations to introduce a chef service aboard its flights

Etihad Airways has gone as far as to poach specialist cooks from a number renowned Michelin-starred restaurants since launching its "Flying Chef" service on long haul flights late last year.
The idea has thus far proved a recipe for success, with the Abu Dhabi based airline winning the award for best first-class catering at the 2012 Skytrax World Airline Awards earlier this month.
But given the cramped kitchen conditions of the airplane galley & the complexities of cooking at altitude, is it feasible to rustle up meals worthy of the masterchefs whilst cruising at 35,000 feet?
According to Werner Kimmeringer, head of visitor experience & catering at Etihad Airways, unequivocally, yes.See also: The world's best airport restaurants
"We introduced cooks in our first class cabin so they could offer a five-star restaurant style of service," says Kimmeringer.
"Our first-class guests receive unparalleled attention & choice -- for example, the chance of having their personal chef tailor-make dishes based on their individual tastes & preferences," they adds.


85 years of airline meals
"He can personally fine-tune seasonings & recommend menu & beverage choices to each visitor. They can also make changes to existing menu items \. changing sauces or taking out particular ingredients."
Some industry specialists, however, are less effusive about the possibilities of in-flight chef operations
According to Gottfried Menge, group director of culinary excellence at Gate Gourmet, an independent provider of airline catering services, there's a considerable number of factors that restrict the cuisine cooks can produce whilst airborne.
"Because of the (safety) limitations on the aircraft there's no items like a frying pan where a chef is cooking & tossing things up in a different way," says Menge.
Knives & other sharp implements are also not allowed aboard airplanes, tying chefs' hands yet further. As a result, most food is still prepared on the ground before being reheated en-masse in a steam pressure oven whilst in the air, Menge explains.
The chef can then fine-tune the ingredients slightly or add additional dressings to meet the individual tastes of passengers. On the whole, however, meals are prepared in much the same way as they always have been, they adds.