“When you get into the larger aircraft it becomes like a hotel, with dozens of staff supporting the plane based in a galley area down below. You have very comprehensive cooking facilities, and on larger aircraft we have looked at theatres, with spiral staircases and a Steinway grand piano. The limitations for what you can put inside a plane are pretty much the limits of physics, and even money cannot always overcome that. Even so, people are still always trying to push [the limits]. ”
Haute Cuisine: Organic breakfast quiche
The Dish: Organic breakfast quiche. Pan-seared shitake mushrooms combined with tender baby spinach, organic whole milk and farm-fresh eggs. Served with heirloom melons and berries.
The Caterer: Chefs With Altitude, El Segundo and Irvine, Calif., (877)-CWA-4141, www.chefswithaltitude.com.
Chefs with Altitude (CWA) serves general aviation airports in Southern California from Van Nuys to San Diego with two 15,000-square-foot kitchens located near Los Angeles International Airport and the John Wayne/Orange County Airport in Irvine. The outfit is part of an extensive catering and restaurant operation that employs about 300 and has a fleet of refrigerated vans.
CWA is a relative newcomer to the aviation-catering scene, but its parent company, New York Food, has been a California fixture since 1979. The company caters 50 to 60 corporate functions each day and 600 weddings per year. It also caters major events, such as the Los Angeles Marathon. CWA came about by accident after a charter broker asked New York Food to provide catering aboard Sen. John Kerry's presidential campaign plane in 2004. Today, the company delivers food to 15 to 20 corporate flights per day. It tailors its extensive in-flight menu to the eccentricities and special dietary requirements of its diverse clientele, from movie stars to sports legends.