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Similarly: Lufthansa (per their magazine) does wine tastings *in the air* to select what they serve, because pressure & humidity differences affect the experience of the wine.
The article claimed that a lot of chefs will try to do quite a bit of food testing at altitude, but that it makes the iteration cycle [I forget their term] very slow and infrequent. With all the other constraints I can see that it's a very hard problem!
I need a search engine for old articles, that'll turn up this piece on chefs for food at altitude.
I'm pretty sure it was on paper, quite likely the weekend insert in my parents' copy of the Weekend Australian newspaper. If you can find it, your Google Fu is much better than mine!
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