Michelin-starred and infamously foul-mouthed celebrity chef Gordon Ramsay refuses to eat airline food even in luxury airlines. The chef, who owns a restaurant in one of Heathrow Airport's terminals, said, "I know where [the food] has been."
In an interview with New Zealand Herald, Gordon Ramsay rarely says no to a dish, and airline food is one of them. He said his decade of work with Singapore Airlines as a culinary adviser had exposed him to the realities of preparing airline food. He added that he knows "where this food's been and where it goes" along with "the time it took before it got on board."
According to Stuff New Zealand, airplane food tastes bland and somewhat unappealing because the food is cooked with fresh ingredients but it is packed, transported and then placed in an oven for reheating, a process that makes the food taste even worse.
But the preparation and reserving process alone does not make the food taste worse. Eating at 8,000 feet above the air disrupts the tongue and nose's ability to function properly, which makes the food more dry and bland to the taste.
Somehow, dishes could still stand out in flight, such as a filet mignon for its great consistency and tastefulness. Desserts are also great ways to snack in airlines rather than reheated airline food.
Gordon Ramsay suggests to frequent airline diners to eat before their flight instead. His restaurant in Heathrow is somewhere he also eats in when he flies out of the country.
However, be sure to avoid eating heavy and oily food before taking on a flight. High air pressure inside airplane cabins temporarily holds blood circulation and if more blood is used to digest one's food, it could create blood clots and worse, fatal health problems, according to Independent Traveler.
This article is copyrighted by Travelers Today, the travel news leader
