>> Hey, welcome back already, Jefe Rick here with the Q word. San Francisco International gauge fifty for being. We're not flying anywhere today, which is kind of nice. It's the Alaska Airlines events really talking about their elevated experience, and it's everything it's flying. But it's also before you get to the plane lounges, etcetera, and we're really excited. Have somebody who's really important to your flight experience. And he's the guy responsible for the food. So we're excited to welcome Joshua Wrap report. He's the executive chef meal designed for LSG food provided for Alaska Airlines. Great to see Joshua. >> Thanks a lot. Great to be here. >> So food is something that probably people don't really think about unless something goes either really bad >> or really good. So you think about it every day. >> What? One of the key things you think about in delivering >> a better experience for people in planes. >> Well, you know, for me, the biggest thing is freshness. And I think one of the most common misconceptions that people have about airline food is that it can't be fresh and way actually have flight kitchens and every locations. Alaska flies out food that you're eating on board. It was prepared within hours of when you took off >> within hours, literally within >> hours, literally. And we have a small army of people in these kitchens ensuring that you're getting the freshest food possible. The best meal experience possible. Before I started doing this, the logistics involved in getting fresh food onto an airplane where something that had never occurred to me before me, they're layers of complexity that really kind of mind blowing at times. But when you do everything right when you plan well, when you design effectively for that space, you could provide a great fresh experience for your passengers. First class in Maine, >> right? It's a really more of a logistic >> challenge to get through before you get to the culinary challenge. And it can you get a fresh tomato from the farm to your facility, packaged up it onto the plane? >> Exactly. It's almost equal parts culinary and problem solving, and that's part of what I love about, right? You know, I've been a chef my whole life. I've done fine dining, hotels, restaurants, corporate dining. But this is the most fun I've ever had, because there's that added component of trying to solve for how you provide just absolutely elevated experience for your passengers, right within restrictions >> and especially with >> all the distributed kitchens all over the place. Even if it's the same company, you know you've got different suppliers. You've got different different food suppliers, different local food. So do you incorporate the local food at the different locations? Do you try to be >> consistent across? How do you >> deal with you know so many kitchens, loading planes at so many locations? >> I spend a lot of time traveling toe are different kitchens to make sure that food is being executed consistently. That's a big part of my job. Is just managing the menus once they're actually and flight. It doesn't end when the designs were approved on food is flying. I work a lot with local vendors and individual cities to make sure that the product that we're getting is up to standard and exactly what we need. And because Alaska is leaning in so hard trying to feature great West Coast producers on our flight, I work a lot with distributor's trying to get hyper regional product from San Francisco, Seattle L. A. Distributed nationwide so we can feature those great local flavors are menu >> right and then just kind >> of philosophy for feeding people in airplanes is there is a certain things that you know you always want to do or certain things that you want to avoid, just in terms of the comfort and kind of the experience that they're gonna have. >> I try to avoid anything that's going to be too polarizing, or that's maybe going toe scare people off is something unfamiliar. A challenge for me is to try to introduce really great innovative on trend flavors. But to do it in a recognizable in approachable way, we like to say, adventurous but approachable, ous kind of our catchphrase. And so I might take something like za'atar Russell, who knew? That's a spice. That's very much on trend right now in West Coast restaurants. But I'll incorporated into a chicken dish that people can recognize it, something familiar. And then they'll find that they're really enjoying this cool new flavor that they never had before. >> All right, well, Josh, thanks for for taking a few minutes. We look forward to seeing what you're gonna have for us >> on the plane in a few minutes. >> Well, my pleasure. Thanks a lot. Great talking. >> Alright. He's Josh from Jeff. You're watching the Cube with San Francisco International Gate fifty four B for the elevated Alaska flight experience. Thanks for watching. See you next time.