Chef Kannan, Executive Chef, Taj Madras Flight Kitchen gave a lecture on and demonstration of foods that are served in flights on the 24th December, 2013. He insisted on hygiene and quality which are paramount for people flying. As flight is going to be taken by the customer at a greater altitude and in different environment conditions, greater care has to be given to ensure the food remains tasty when the customer opens it up during the transit. The workshop helped students understand the nuances of temperature control and food preparations for a specific group.
