Grant Jones, writing for The Australian:
“In the 16 hours it takes to fly to Singapore and back, Escape joined Perry to see how he achieves restaurant-quality food in the sky.”
It can be an interesting read — that is, if you’re curious about the lengths that a renowned chef goes towards making in-flight meals more palatable.
And then, there’s this:
“”They want to eat lovely fresh ingredients,” he says of first-class passengers. “They want to enjoy food that is contemporary. They want to have an experience in the air that relates to a high-street restaurant experience.””
Crux.
And not forgetting just how adamant some are in getting what they deserve.
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