How This Chef Turned Airplane Food Gourmet
Don’t like airplane food? Well, you probably haven’t sampled any of chef Matt Farrell’s dishes. He designs menus for passengers flying first and business class, whipping up high-end fare like hot smoked salmon poke with mango and edamame, buffalo milk burrata with cucumber ribbons and balsamic pearls. Sounds luxurious, right? See what goes into making food that delights the palate at cruising altitude.
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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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