A Vancouver chef is making airline food you'll actually want to eat

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Celebrity chefs are all the rage–including, increasingly, on airlines’ stratified menus

The airline industry’s culinary mile-high club is peppered with fine-dining chefs, hired to bring a touch of glamour—and hopefully a lot of flavour—to the business of business class travel. Vancouver’s top toque, David Hawksworth, signed up last fall to become Air Canada’s official chef for those paying the front cabin premium, charged with designing dishes that still look and taste good at 35,000 feet. Still, true foodies might find better value skipping the airline upgrade and reserving a table at the chefs’ restaurants instead.


 



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