Charlie Trotter, a well-respected chef with a five-star restaurant and a plethora of cookbooks to his name, has taken on his biggest challenge yet: revitalizing airline food.
He’s been hired by United Airlines to prepare their premium menu, a trend that’s sweeping the industry. Delta Airlines has tapped Todd English and Michelle Bernstein.
Trotter’s trained flight attendants to put together crème fraîche, citrus-cured salmon, capers and red onions, toast point, caviar. “It’s easy — boom, boom, boom!” he said.
Originally posted on January 10, 2008 @ 1:48 am
