4 Tips for Flying and Dining from Wolfgang Puck

1. Do a pre-flight check: Find out what the galley looks like and what equipment it has.  Does it have a convection oven or a microwave? Knowing what equipment is on board will help you plan your menu.

2. Since humidity is low on an airplane, open containers of salad and add dressing at the last moment.

3. Prepare half-size portions of your dishes and always have a good assortment of cookies and chocolates on board.

4. Keep your alcohol consumption to a minimum, as an airplane is naturally dehydrating. I prefer Krug Champagne, a Puligny-Montrachet or a nice Pomerol on board.