How can in-flight meals be made truly flavorful? A national airline hosts a creative cooking competition

Reported by reporter You T-Ru / Taipei

How can in-flight meals be made to be the most flavorful? A national airline held the preliminary and final rounds of its “Creative Culinary Competition” yesterday (the 9th). Contestants used “localized, eco-friendly, and creative” ingredients to design and prepare in-flight meals, competing for a top prize of NT$50,000 and flight tickets. In the future, these innovative airline dishes may even be served to passengers.


▲ A national airline held the preliminary and final rounds of its “Creative Culinary Competition” yesterday (the 9th). (Photo / Provided by China Airlines)

The “First China Airlines Cup Creative Culinary Competition” saw nearly 50 teams of university students from hospitality and food-related departments apply through school nominations. The competition was an individual event, with each contestant allowed to bring one assistant from the same major at their school. After registrations closed on October 11, the judging panel conducted a written review based on “creativity” and “feasibility,” selecting 24 student teams for the preliminary round. The average age of the participants was 20. Prior to the competition, the students visited China Pacific Catering Services (Cathay Pacific’s inflight catering arm) to understand the production process and key considerations for in-flight meals.

The organizers officially announced the finals theme — “Economy Class – Boneless Chicken Thigh Steak” — at the competition venue, and provided nearly 40 types of seasonings and appetizer/ingredient options such as vinegar, pepper, Shanghai scallions, and bok choy to test the contestants’ adaptability. The judging panel was headed by celebrity chef “Chef Ah-Chi” (Zheng Yanji), with senior vice president of China Airlines Yang Chen, general manager of Novotel Airport Hotel Mr. Christophe Pairaud, general manager of China Pacific Catering Peng Zonghan, Western cuisine head chef Su Mingfeng, and Chinese cuisine head chef Lin Zhesheung of China Pacific Catering all participating. They judged the final entries based on taste, creativity, presentation, hygiene and safety, and overall plating, taking into account the dining habits of both Eastern and Western travelers.


                           ▲Head judge Chef Ah-Chi carefully evaluates the students’ dishes. (Photo / Provided by China Airlines)

During the morning preliminary round, contestants prepared the in-flight creative recipes they had submitted earlier, such as a squid and vegetable salad made with aged red wine vinegar using a technique inspired by the Chinese three-cup chicken combined with a Western wine vinegar sauce, or stir-fried wild boar with osmanthus and basil paired with guava — a surprising yet harmonious flavor combination. After evaluation by the judging panel, 12 teams advanced to the afternoon finals.

After intense competition, the champion was Yang Rongxin from the Department of Hospitality Management at Chia Nan University of Pharmacy and Science. His final dishes were smoked salmon with basil (starter) and pan-seared tender chicken with cabbage rice (main course). The dishes stood out for their creative flavors and plating, met real in-flight meal requirements, and gave thoughtful consideration to the pairing of hot and cold courses. The panel highly praised his work, and the award was presented personally by China Airlines Chairman Sun Hongxiang.


▲ Award-winning contestants pose for a photo with China Airlines Chairman Sun Hongxiang (4th from left) and the judging panel led by Chef Ah-Chi (6th from right). (Photo / Provided by China Airlines)