Flight attendants play a crucial role in airline operations, ensuring passenger comfort and safety at 35,000 feet. But do their duties extend to preparing meals in the airplane’s galley? Here are quick answers to key questions on flight attendants and cooking responsibilities:
Do flight attendants have to cook meals from scratch? No, flight attendants do not typically cook full meals from scratch in the airplane galley. Most airline meals are pre-prepared and simply heated or assembled by flight attendants.
What food preparation do flight attendants do? Flight attendants heat pre-made meals, make coffee/tea, assemble food trays, prepare passenger special meal requests, restock/clean the galley, and more.
Did flight attendants used to cook onboard? Yes, in the early days of commercial aviation, flight attendants (then called stewardesses) did prepare hot meals from scratch in rudimentary airplane galleys.
History of In-Flight Meals
In the early decades of passenger air travel, from the 1930s to 1950s, flight attendants did cook full meals for passengers onboard. However, galleys were very basic, lacking much of the equipment found in restaurant or home kitchens.
Flight attendants prepared simple dishes like chicken, steak, mixed vegetables, and salads. They were trained in cooking skills along with their safety and medical responsibilities.
Menus were very limited, with few choices for passengers. But onboard cooking allowed airlines to provide hot, relatively fresh meals as part of the flying experience.
Advances in Airline Catering
As passenger air travel expanded in the 1960s and airplane galleys advanced, most airlines switched to pre-plated meal service. Airlines found it was safer, cheaper, and more efficient to prepare meals on the ground.
Specialized catering companies took over mass production of in-flight meals. Frozen meals were loaded onto airplanes, then flight attendants reheated them mid-flight.
Catering companies expanded their capabilities over decades to provide diverse international cuisine, specialty meals, and improved food quality for airlines.
Current Pre-Prepared Meals
Today, almost all major airlines globally serve pre-prepared meals to passengers. Depending on the airline, route, and cabin class, this can range from snacks and warm sandwiches to multi-course meals with multiple choices.
Meals are chilled or frozen then loaded onto airplanes. Flight attendants then warm meals in convection or microwave ovens in the galley shortly before serving.
Airlines contract catering companies to produce millions of meals per year for service. Some airlines even operate their own large catering operations.
Typical Flight Attendant Food Preparation Duties
So what food-related tasks do modern flight attendants have? While they no longer cook full meals from scratch, they still perform important galley duties:
Heating and Assembly of Pre-Made Meals
Flight attendants heat up pre-cooked meals according to airline procedures, either in convection ovens or microwave ovens in the galley carts and stations. They plate heated meals and assemble trays with accompaniments like bread, salad, and dessert.
Beverage Preparation
Attendants prepare hot beverages like coffee and tea before service using airplane water boilers. They may also assemble or mix alcoholic and non-alcoholic drinks as requested by passengers.
Special Meal Accommodations
For passengers requiring special meals for medical, religious or cultural reasons, attendants heat and serve appropriate meals.
Snack/Breakfast Service
On shorter flights with lighter service, flight attendants provide pre-prepared cold snacks, sandwiches, fruits, pastries, and breakfast items.
Galley Organization
Attendants continually restock, clean, and organize the tight galley space. They stow serving carts, dispose of trash, and secure everything for landing.
In-Flight Cooking Challenges
Airplane galleys provide limited space and equipment compared to restaurant kitchens. Here are some factors that make cooking meals from scratch during flights difficult for attendants:
Limited Workspace
Galleys contain compact workstations and storage areas. Working space is very confined compared to commercial kitchens.
Space Constraints
Ovens and other galley equipment take up significant room. There is limited space for attendants to prep ingredients and cook.
Limited Equipment
Basic ovens, coffee/water boilers, and refrigeration are available. But galleys lack diverse cooking equipment like burners, grills, fryers etc.
Power and Water Supply
The airplane’s power and water systems have capacity limits. Extensive meal prep could strain resources needed for critical aircraft functions.
Safety and Cleanliness
Airplane kitchens are not set up for full cooking. Food storage, sanitation standards, and fire safety measures would need improvement.
Skill Level
While attendants receive emergency training, they are not trained chefs. Their main duties involve safety, medical care, and customer service.
Summary of Flight Attendant Meal Preparation
Here is a quick summary of flight attendant duties related to meals:
| Tasks | Details |
|---|---|
| Heating pre-made meals | Use ovens to heat chilled/frozen meals before plating and service |
| Beverage preparation | Brew coffee/tea, prepare alcoholic/non-alcoholic drinks |
| Assemble meals/trays | Plate heated meals, add sides, salads, desserts, etc. |
| Accommodate special meals | Heat/serve religious, medical, or cultural meal requests |
| Provide snacks | Serve pre-prepared light cold foods and snacks |
| Clean and restock | Continually tidy, sanitize, and organize the galley |
While flight attendants don’t cook full meals from scratch, they still play a vital role in onboard service and ensuring passenger comfort and safety.