Upscale Airplane Food

Remember the days when airlines were slashing amenities and raising fees to stay afloat? Now there’s some indication those days are behind us, at least when it comes to food.

Most airlines are charging passengers for food — even small snacks — but their quality has been improved to an impressive degree. They’re sometimes exclusive to first class and they’re more likely found on international flights, but there are exceptions.

Celebrity chefs are lending a hand. Hawaiian chef Sam Choy is consulting with American Airlines. Seattle-based Tom Douglas is creating meals for Alaska Airlines. Miami restaurateur Michelle Bernstein is consulting for Delta Airlines.

Among the most impressive meals are the traditional Kaiseki meals — a multicourse dinner — served on Japan’s All Nippon Airways. South Korea’s Asiana Airlines is offering dishes like risotto with shaved truffles, and Cathay Pacific is serving farm-fresh breakfasts, caviar and smoked salmon with Champagne. Everything is fresh; even the eggs are made to order.

The result is a luxury experience instead of what is commonly seen as a means to an end; no longer does long-distance air travel have to be synonymous with suffering through subpar meals reheated in plastic wrap.