Molly Brandt

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.