FOOD AT 30,000 FEET: The challenges behind the airline meals we love to hate
Molly Brandt, executive chef for in-flight catering company Gate Gourmet, sees her role as similar to that of a fashion designer creating haute couture. Her tasting events for airline clients are similar to a runway show, she said, in that she unveils one-of-a-kind menu items that have taken months to develop.































