Welcome to What’s Cooking In 's food series, we uncover precisely what transpires backstage within the country's eateries.
Previously, we launched the series by rummaging through Jamie Oliver’s kitchen to reveal the 'unsavory' food truths he's been keeping hidden.
This week, we're exploring the kitchen of Charlotte Crocker in West Sussex. The 47-year-old mother of two dedicated 12 years to serving as a flight attendant on long-distance routes with airlines such as Thomas Cook, Astraeus, and Caledonian Airways.
Back then, she journeyed all around, from Barbados to Dallas, but lately, her work in aviation has kept her much nearer to home. She's been concentrating on mentoring new cabin crew members, placing special emphasis on their mental health and well-being within the sector.
If you've often pondered about the foods you should steer clear of, plane And we’re here with the explanations for those overly salty meals. Plus, we’ll uncover what Charlotte enjoys eating during her down-to-earth moments, featuring a surprising food combination that might shock some people...
Before we storm your kitchen, let’s get the lowdown. How has your experience as a flight attendant shaped your thoughts on airline cuisine?
It's quite challenging to enjoy nutritious cuisine when you're at 35,000 feet due to multiple factors. One reason is that our bodily functions operate differently at such altitudes, leading to altered taste perceptions which can cause food to seem dull. As a result, passengers often find themselves adding copious amounts of salt and spices just to enhance the flavor profile of their dishes.
If you're in the economy class, the frozen meals aren’t top-notch due to the cost constraints – if you opt for very affordable tickets, you won’t enjoy the high-quality cuisine offered in first class.
Producing good-quality meals is extremely challenging at 35,000 feet without proper facilities, regardless of your seating class. Although the first-class galley looks impressive, the ovens used up front are essentially the same as those located towards the rear of the aircraft.
Is there anything specific you would refuse to eat while flying?
I prefer not to consume alcohol during flights since it leads to dehydration. Additionally, I avoid carbonated drinks along with overly salty or spicy foods, as they can cause discomfort and bloating. No one enjoys feeling ill when flying.
It's improbable that you'll experience food poisoning on an airplane; however, applying basic caution regarding your meal choices is wise. The cabin staff does their utmost, yet the kitchen can become quite hectic during mealtimes. Occasionally, mishaps like spilled containers occur, and not all salads might be thoroughly rinsed.
That’s why I would steer clear of any food items, especially fruits and salads, unless they come sealed in packaging.
What is the most enjoyable dish to eat during a flight?
I used to consume the staff meals and finish anything the passengers left behind since it was more affordable and convenient. However, I quickly understood that this approach wasn't benefiting my health. The dishes were loaded with excessive fats and salts — leaving me feeling terrible afterward.
I needed to change my habits and begin bringing my own meals when flying. Although preparing food can be quite bothersome, it really does make a significant improvement. I highly suggest giving this approach a go since it’s far healthier.
It’s essential to be cautious and verify what items you can bring through the airport security and onto your particular flight, but personally, I typically choose options such as cup noodles, tea bags, crispbreads, and ready-to-eat porridge containers.
I've similarly carried salads on 12-hour flights using a cooled lunchbox and consumed them roughly after six hours. You ought to be okay as long as whatever you bring isn't overly wet and can withstand being outside the refrigerator for some time without posing health risks.
What do you usually prefer for dinner after work when you're not up in the clouds?
The M25 commute from Heathrow It can take some time, so I bring my lunch to work and have it in the car towards the end of the day. Typically, this consists of a gluten-free bagel, slices of ham, a container of mayonnaise, along with carrot sticks and uncooked broccoli.
Once I arrive home, I enjoy a cup of chamomile tea before going to sleep.
Can you keep a secret? What's your go-to indulgent snack?
I adore having scrambled eggs topped with cheddar cheese on a toasted hot cross bun—complete with plenty of butter and freshly chopped parsley. This craving struck me during my pregnancy with my second child, and even after nearly 15 years, it remains one of my favorite meals—it truly hits the spot.
Share with us an essential pantry staple that you couldn't do without.
There’s always a large glass jar brimming with walnuts and raisins in the pantry, and I often reach in when passing by for a quick nibble. The children also help themselves regularly; surprisingly so, since these make quite a wholesome treat for two growing teenagers.
So, is there anything that you always keep in your refrigerator?
Even if the rest of the refrigerator was bare, there would always be oat milk present. I incorporate it into every dish imaginable, whether it’s for my hot chocolate, porridge, scrambled eggs, or lattes.
What regarding the freezer, what type of food do you always have stocked?
Quick rescue fish fingers for the little ones during those times when you're short on time and energy! We usually get most of our frozen items from Tesco since they’re more affordable compared to other stores nearby, plus the quality remains decent.
What’s an ingredient you’d never compromise on when it comes to quality and cost?
I'm totally hooked on Japanese matcha powder. It got to the point where I splurged and bought a matcha latte for $9 at a Starbucks in Los Angeles. The cost still surprises me sometimes.
Making it at home can save money, yet I consistently source high-quality matcha from legitimate suppliers. The product must be food-grade since I aim to avoid purchasing counterfeit 'matcha'—there's plenty of that circulating online.
On the flip side, what basic cooking ingredient doesn't require spending a lot of money?
It doesn’t make sense to spend money on frozen dinners. Typically, you can prepare the same meal yourself at a lower cost and with superior flavor.
What have you been whipping up in the kitchen recently?
In our household, each person enjoys their own variety of foods. However, since the weather has been pleasant, we've all spent time in the garden. This has led to barbecued sausages and steaks accompanied by plenty of side dishes, along with a large pitcher brimming with freshly squeezed orange juice filled with lots of ice cubes.
Interested in joining What’s Cooking and rummaging through your kitchen at home? Send an email to courtney.porchin@.co.uk
Have a tale you'd like to tell?
Reach out via email LifestyleTeam@.co.uk .
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