Pack Your Own Food for Your Next Flight
For a hot meal, Ms. d’Arabian recommends packing cooked whole grain pasta, which tends to hold its shape better than softer pastas under the duress of travel, Parmesan cheese in a separate plastic bag
and some chopped cherry tomatoes or other vegetables.
“Traveling is so stressful as it is,” she said, “When you don’t eat well, it exacerbates that.”
Sandwiches made with crusty bread, charcuterie and a little olive oil are always a good option.
Eric Ripert, the executive chef and an owner of Le Bernardin in New York, avoids airline food (“disgusting,”
he said in a thick French accent) altogether by eating before he gets to the airport.
“I know where Wolfgang Puck Express is in L. A.,” he said, referring to Mr. Puck’s restaurant outpost at Los Angeles International Airport.
Now that all the major airlines are charging for meals on domestic flights (the last holdout, Continental,
did away with free hot meals in coach last year) carriers say they can afford to serve better food.
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