The day I accumulated enough miles to graduate to business/first class was a cause for celebration - no more yogic contortions in cramped seats, no more neck strain from watching movies on high hung communal screens, no more dismal airplane meals... I learned that in first class the seats were indeed better, but the food was still a disappointment. Oh well, I figured. I'm three-quarters of the way to flat; at least I'll catch upon my sleep.
In recent years, though, I've seen a real effort (at least in first class) to turn airline food around, especially on international flights, where airlines have enlisted well-known chefs to lend a hand. Here and there I've actually experienced greatness, like the time my friend and colleague Neal Perry flew me to Sydney on Qantas to cook for a charity fundraiser at his restaurant Rockpool, and sample the first class airline menu he'd created along the way. All I remember from the meal was a luscious piece of Tasmanian sea bass poached in a light herb broth with olive oil, but the fact that any dish from my flight stands out as terrific (and I don't just mean terrific for airline food,) was actually shocking, and laid to rest for me the myth that food can't be good on a plane.