By Cath Isabedra  Airline food has long suffered from a bad reputation—bland, uninspired, and seen as a necessity rather than an experience. But under the leadership of Catherine Goh, CEO of Santan, that perception is shifting.  “Let’s be honest—airline food has a bad reputation, and we set out to change that,” says Goh. “My vision for Santan was to prove that inflight meals can be delicious, high-quality, and packed with authentic flavors.”  Santan has successfully … [Read more...] about Innovation at the skies: Elevated airline dining at 35,000 feet