The Economics of Everyday Things 95. Airplane Food
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Jun 9, 2025 
Molly Brandt, Innovation Chef for North America at Gategroup, discusses the culinary challenges of serving food at 35,000 feet. She reveals why airplane food often gets a bad rap and the innovative strategies used to enhance flavor and safety in cramped spaces. Brandt dives into the evolution of in-flight meals from the 1920s to today, exploring the impact of outsourcing and cost management. She also humorously contrasts the dining experiences of first-class and economy, shedding light on how passengers' expectations shape airline cuisine.
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Chef Molly Brandt's Diverse Career
- Molly Brandt has worked in diverse food industries including Michelin-star restaurants and cruise lines.
- Now she focuses on creating innovative airline meals at Gate Group.
Challenges of Airline Food Prep
- Airline meals must be fully cooked, chilled, plated cold, and reheated on planes.
- This multi-step process makes crafting flavorful and multidimensional airline food very challenging.
Early Airplane Food Evolution
- Early commercial flights in the 1920s served simple cold sandwiches and fruit, with meals sometimes served on the ground.
- By the late 1930s, airlines offered luxury foods like broiled chicken, branding in-flight dining as an upscale experience.