Behind the scenes of DL catering decisions

Discussion in 'Delta Air Lines | SkyMiles' started by MileCards, Mar 10, 2012.  |  Print Topic

  1. MileCards

    MileCards Silver Member

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    http://www.nytimes.com/2012/03/11/b...cience-of-better-in-flight-meals.html?_r=1&hp

    Have to say Chiarello has done an outstanding job with the transcon catering.

    Those dipping sauces are so nice and bold -- a creative way to add flavor without a lot of extra cost.

    Also looked up the LinkedIn profile of Deltas head of inflight....and he's the guy who came up with Virgin America's meal program. Explains the changes over the last year.
     
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  2. USAF_Pride
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    USAF_Pride Gold Member

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    They need to work on the non-transcon catering as my milk for my Rice Chex was very lumpy and the croissant was very hard!!
     
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  3. rwoman
    Original Member

    rwoman Gold Member

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    YUCK!

    I've been very happy with the additions of Cobb Salad/SW Chicken Salad on the TATL's though.

    :)
     
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  4. MSPeconomist
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    MSPeconomist Gold Member

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    I don't understand why airplane croissants are so uniformly bad. It should be easy to find a good bakery, especially exParis, exTokyo, exNYC, etc. and serve good light flakey ones.
     
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  5. krocker316

    krocker316 New Member

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    I don't know about you but I love those Bischof shortbread cookies!
     
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  6. USAF_Pride
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    USAF_Pride Gold Member

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    After 100+ segments a year, you get kinda sick of them!!

    Welcome to MP!!
     
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