Attention Iron Chefs. Here’s a challenge for you. Try putting together those beautifully prepared and eminently eatable dishes in a kitchen the size of an apartment closet, with just enough counter space to open a can of soup. Or take a shot at whipping up a soufflé at 8,000 feet, or building an intricately stacked entrée at the same time you’re creating a sauce, grinding coffee beans and serving drinks to a dozen demanding passengers. And do it all with no sous-chef and no assistants, a microwave oven that looks as if it belongs in the local convenience store and a convection oven barely large enough to accommodate a couple of plucked pigeons.
Welcome to the galley of a typical large business jet, where food preparation and any form of cooking is always a challenge. Despite the limitations of the galley, more and more passengers are “foodies” who expect the same quality and service at dinner in their $30 million business jet that they got last night at Chez Panisse in Los Angeles.
