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Chefs Stage an 'Eat In' to Showcase the Culturally-Resonant Future of Dining at LAX

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The way we eat when we travel has changed, due in part to changes in the airline industry, as well as the celebrated status food has reached in society. Food as a reflection of culture is an anthropological essential, but at Los Angeles International Airport, the food currently being served doesn't showcase the cultural life of this diverse city.

A bid from SSP America was recently ranked first by LAX staff and management to shakeup the culinary landscape of several of the airport's terminals. Representing 14 of the city's top and most cherished food and beverage enterprises, the potential chefs and restaurateurs of the near-future at LAX gathered at Patina in Downtown to showcase samples of what the food options at LAX could, should, and will be--once the food and beverage contract is given the final go-ahead by City officials.

"We're very excited to be a part of seeing LAX change and become a place where people will be able to experience and know that we're a city that's full of passion and innovation and excited about food," said Border Grill's celebri-chef Susan Feniger, who was on hand with business partner Mary Sue Milliken to share samples of their Yucatan Pork Tacos.