article_snippet: In 1965, food was prepared on the ground, like today, by chefs, including many who had won awards .
article_snippet: How food was served .
article_snippet: Meals were described as being prepared in four simultaneously operating galleys, with dishes being cooked in five-minute ovens.
article_snippet: By this time there were no chefs on board the flights, and thousands of meals were prepared on the ground every day.
article_snippet: What food was served?
article_snippet: Amsterdam Schiphol Airport had kitchens for preparing flight meals, with many of the cooks having won international culinary awards.
article_snippet: A highlight of the Schiphol tour would feature the cooking location, to see where the thousands of airborne meals were created.