For 24 hours a day, operational forces are at work at Pearson International Airport to satisfy taste buds at 35,000 feet. Gayle Macdonald reports
At any given day up to 15 million people are in the air heading to destinations scattered around the globe. On all these short- and long-haul flights, passengers must be fed something, whether it’s a paltry bag of pretzels or a three-course meal. The food is brought to their seat, they consume it, but rarely do travellers give a second thought to how it gets onto the plane, where it comes from, or who makes it.
Gate Gourmet’s cavernous YYZ facility is in airport backcountry in Mississauga, and is one of many global outposts.Food is a key factor for airlines to get bums into seats. Some airlines, such as Turkish and Austrian Airlines, have in-flight chefs on board for long-haul flights but the practice is rare. Most carriers rely on caterers such as Gate Gourmet and outside chefs to innovate and come up with unique dishes, which each airline then approves.
The italian sausage seasoned all beef meatloaf, created by Executive chef of innovation Molly Brandt.Beef, typically, does not fly well. For safety reasons it must be thoroughly cooked, which means it is often too well-done for travellers who prefer their meat on the medium to rare side.
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