And neither can anyone else.

In yesterday's New York Times, Kim Severson reported on the current state of first-class meals on airlines.

Having worked on airline food as a consultant in the 1990s with a consulting chef team that included Todd English, Tom Douglas, and Nancy Silverton, I can tell you that a) the constraints of cooking, chilling, and then reheating food in unreliable airplane ovens ensures that the first class food will suffer indignities it would never suffer on the ground, b) what results will be mediocre at best, and c) celebrity chefs with the best of intentions can't solve these problems unless the airlines are willing to go to all cold or room-temperature food, and I can assure you they are not.

Finally, no one ends up choosing flights based on the food. As one aviation executive quoted in the article put it, "As long as there's booze on board, they're happy."

Photograph from Daquella manera on Flickr