A Culinary Journey through Europe

courage to fantasize are both important in creating
things like that. For me as a chef, it was
important to realize that the balloon is a very
large hot air oven. Since the hot air rises, I had
to ask myself what would happen if I hung up
all kinds of food inside the balloon.
EFJ: What temperature can we expect to find
there?
Angélique Schmeinck: The average temperature
is about 90°C, which is close to that of an ordinary
kitchen oven. At this temperature, slow
cooking is possible. It actually takes more
time until everything is done, but all the juice
remains inside the fish or chicken. The protein
doesn’t dry out as is the case when food is
heated at higher temperatures.
EFJ: Tell us a bit about the cooking show during
the flight.
Angélique Schmeinck: We use the hot air in the
balloon for cooking. Therefore, the balloon is
equipped with a control system. Iron baskets
carrying the dishes like fish, chicken or mussels
are pulled up to a height of approximately
45 m, just below the dome of the balloon. The
temperature is about 90°C there. When the
dishes are done, they come down with the help
of the control system and I pick them up. Then
I start my live cooking show on a table that projects
outside the basket where I add vegetables
and sauces to the dishes.
EFJ: That sounds rather dangerous.
©Culiair Sky Dining and Masterchef Angélique Schmeinck
www.european-food-journal.com
Angélique Schmeinck: It’s not. The balloon was
built in England to be very safe. It is kitted out
with the best possible technical equipment for
balloon cooking.
EFJ: When do you know the food is cooked?
Angélique Schmeinck: We did a lot of experiments
to get find the answer to just that question. On
board, we also have sensors. They allow us to
determine the temperatures at all different
heights. Thus, as regards the
cooking, I have to think in meters.