It would seem this diet regime had some merit. Later in the week behind the scenes in the catering kitchens in Sydney, I learned some of Qantas' culinary secrets. In upgrading its cuisine, Qantas has retained acclaimed Australian chef Neil Perry to not only plan the menus, but oversee the whole operation from purchasing ingredients to meal presentation. Chef Curtis said that the extra preparation and plating has tripled the work of the flight crews who receive additional training and compensation for their efforts. With 49 catering facilities around the world, Chef Curtis says Qantas sources out the best food suppliers in each region, only buying what is fresh and top quality.
Frozen items are out.
Japanese chefs were thinly slicing cucumbers and other raw vegetables and rolling sushi for their Asian-bound flights. Dressings are made from special recipes. Cheese is cut from large wheels and specially wrapped to maintain moisture and freshness and a yummy tomato salsa often served with sliced rare roast beef is made up especially for Qantas. And imagine getting a decent piece of crisp toast without a toaster or a soft poached egg when you can't heat water to more than 85 degrees. Or even managing a hot cup of tea.