Could this be the year when airline food gets good?
Unlikely, but change is in the air (literally): Daniel Boulud just announced that he is working with Air France to develop meals for first- and business-class passengers. And he's not the only big name to align with an airline recently. Delta unveiled a whole collection of celebrity-chef partnerships late last year: Linton Hopkins is preparing dishes for Europe-bound flights out of Atlanta, Michelle Bernstein is covering U.S.-to-Latin America flights, Michael Chiarello is tackling transcontinental and west coast flights to Japan, and chef Nick Anderer (from Danny Meyer's Marta) is crafting meals for select first-class flights out of JFK.
Of course none of these chefs will be on your flight, hovering over a flame to cook your precious meal. Nor will they be camped out in the airlines commissary orchestrating thousands of meals for world travelers. They are designing the dishes and, in most cases, sourcing quality ingredients—certainly better than what usually passes for food at 35,000 feet in the air.