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  • Air Force One cuisine is legendary. Dedicated chefs prepare a unique menu for each flight, aiming to please the palate of the president, his staff and traveling reporters while in the air. This lunch is a chicken ceasar wrap with chips and a pickle, and a glass of Air Force One lemonade. 
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  • All of the china used aboard Air Force One is specially branded with the presidential seal. Worn out dishes and glassware are destroyed so that the items are not stolen and resold to the public. This dinner features a caprese salad with fresh basil and homemade lasagna with beef bolognese.  A tiramisu cup is for desert. 
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  • Air Force One chefs who prepare the meals at Joint Base Andrews have a special, secret spice combination that they use to season grilled meats served on the plane.  This grilled beef tenderloin is served with a fresh tomato salsa, side of stewed pinto beans, fresh garlic toast, a garden salad and strawberry sundae for dessert.  
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  • On shorter flights, meals are served in "bistro bags" or a hot snack requiring minimal preparation is provided.  These nachos are smothered in chili cheese sauce, fresh pico de gallo and shredded lettuce.  All food served on Air Force One is purchased from commercial grocery stores near Joint Base Andrews in Maryland. The shopping trips are done discreetly and kept secret to ensure security of the food.   
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  • Meals on Air Force One offer generous portions and, sometimes, high-caloric values. For the working staff, crew, Secret Service agents and members of the press, a meal aboard the presidential plane might be the only chance to eat all day. 
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  • During international trips, chillers in the belly of Air Force One keep food for daily meals fresh.  The crew never procures food overseas to serve on the plane as a safety precaution. "Nobody wants to get 'Delhi Belly,'" said presidential pilot Col. David Banholzer, referring to a common stomach ailment to impact travelers abroad.  "Quality, safety and security are the three top priorities." 
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  • Chefs aboard Air Force One can prepare just about anything that the president or his family could ask for during flight. If the president wants a cheesburger instead of whatever is offered on the prepared menu, the staff can grill one up with a toasted bun. 
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  • Inside a secure kitchen facility at Joint Base Andrews in Camp Spring, Md., a team of chefs prepares the meals to be served on Air Force One.  Grilled items, like these kebabs, are only partially cooked at the base, then vacuum sealed, frozen and finished on the aircraft to ensure ultimate freshness. The two airborne galleys include stoves, ovens, microwaves and refrigerators. 
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  • First Lady Michelle Obama, an advocate for healthier eating and exercise, has had an influence on the cuisine of Air Force One, crew members say.  "She just loves to really keep it grilled and health salads and those types of things," said one service member.  All flight attendants are trained in the culinary arts and able to help prepare meals in the galleys. 
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  • High quality food is a top priority of the flight attendants aboard Air Force One. A team of five prepares the trays served to the roughly 100 guests on board. "They make sure everything is perfect, the steaks are in position, the green beans are exactly where they need to be for every single plate," said Technical Sergeant Brenda Rodriguez, who leads the team in the forward galley. 
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