Airline food

While traveling to and from Seattle this past weekend I decided to see how the airline industry has evolved their food services. Airline food has always had a bad rap and I was curious to see if the industry listened and what they have come up with.
In Detroit the food was pretty mediocre. I chose a Mediterranean Grill where I ordered a beef Gyro and Fries.
The fries were cold ( there’s really no excuse for cold fries….)
and the meat they used was tough and chewy.
Pickles and bell peppers in a Gyro?

In Seattle I went to a well know place called Anthony’s for breakfast. The airport food services were divided between several accounts. I found the food to be excellent and price was surprisingly affordable. I had a smoked salmon and cream cheese omelet with chives, tomatoes, and dill sauce.
It came with potatoes and I had and English Muffin. Very tasty.

I walked around all the food courts in Seattle and Detroit and found many differences.

Detroit stuck to many of the brand name places, (McDonald’s, Chili’s, Pizza Hut,.) There were some interesting places but the menus were plain and mediocre. I guess Fajitas, quessidillas, boring burgers, and the like are here to stay eh???

In Seattle there were more upscale eateries available in the airline terminal. Brand names like Ivar’s and Anthony’s, as I had mentioned, plus there were many cafe’s and bistros, as well, as coffee places everywhere.

One thing I noticed was the large amount of Asian people coming and going from both airports. Instructions that you hear over the speakers are in English as well as 2 Asian dialects.

In Detroit I was hard pressed to find an Asian themed place that was any good. You can tell how good they are by the number of the local population eat there. I found this to be strangely funny.

In Seattle it was a different story all together. I found 3 places, all crowded with Japanese, Korean, and Vietnamese patrons. I know this because I asked a manager about the business and he told me which places in the terminal cater to which community of peoples. AND these place were busy.

So, I guess, not surprisingly, The west coast ( and probably the East coast) offer a better variety of food for a perhaps more discerning customer base then does a city like Detroit.
I have been to Chicago and Minneapolis, but years ago, when the food courts were just getting going, so I can not compare.

I would hope to hear from any airline food service workers out there. Take care all.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]
            2 Program(s) Found
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits