The Weekend Australian - Review - - Television -

Tues­day, 8.30pm, Na­tional Geo Ad­ven­ture If you’ve had the ex­pe­ri­ence of fly­ing in the Air­bus 380, the world’s largest pas­sen­ger plane, you might have won­dered how meals for 500 peo­ple were pre­pared, cooked and or­gan­ised so they can all be served hot at the same time at 12,000m. Up in the Air, an episode of this se­ries about how enor­mous amounts of food are pre­pared and de­liv­ered in chal­leng­ing cir­cum­stances all around the world, is the story of how Gate Gourmet, a megafac­tory in Zurich, Switzer­land, goes about fill­ing the gal­leys of the A380. When such a plane lands at Zurich air­port, th­ese bulk cater­ers have ex­actly one hour to get all the food for 500 pas­sen­gers on­board. Ex­ec­u­tive chef Oliver Fis­cher tells us 30 peo­ple a day work to get the food ready for a sin­gle Sin­ga­pore Air­lines A380 flight. Then we move back­wards in time to see how the sup­ply chain works. This may make you

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