The stories are great, though. One chef couldn't figure out why her cake wouldn't rise until she looked out the window and realized the train was passing through the extremely high altitude of the Donner Pass. Another has memorized spots in certain tracks that are especially rough and only serves or prepares sturdy, non-spillable dishes during those times.
Oh, and no deep frying allowed in train kitchens.
• Read the article: Train Chefs Keep Quality on Track, from the Los Angeles Times
We also loved hearing about chefs restocking along the routes, usually relying on whatever is local and in season to cook for their travelers.
Has anyone ever eaten in a fancy rail car? Or, we'll just go ahead and ask, cooked in one?
(Image: Los Angeles Times)