I prepped the plane (which was awesome to stand next to, by the way) and sat on it the entire time the challenge was going on, clearing plates between courses. One rule that you all should know is that the contestants were not allowed to bring knives on the plane. Their entire meal had to be prepped to the point of heat, plate, and serve. They had to consider heating (with a 10 minute minimum), portion control (which Dale fell short on, and Brian may have had too much of), and ease of plating (each was allowed to choose a fellow contestant to help them plate 18 portions). Keep in mind that the galley spaces were extremely small. They were each given a standardized size of entree plate and side dish, which is probably why Brian's 12-ounce steaks seemed extremely generous.
I am glad the contestants understood the basics of the challenge when they chose their proteins, in going for higher fat contents and business/first class quality dishes. I tasted most of their dishes (with the exception of Dale's, which I had to recreate from memory for camera the next day due to his shortage.) Hung's dish was great; the fish was moist and had the added savory tang of the tomato ragout and the classic turned veggies. Casey's dish was delicious; the veal was tender with a lightly sweet compliment added by the apples and the creamy cheesiness of the cauliflower (I LOVE cauliflower and the gratin style was a nice choice, perfectly adapted for the rules and conditions of the challenge).