The Waldorf Astoria in New York City has long been a byword for exquisite luxury, style and success.
From Franklin D. Roosevelt and Frank Sinatra to Queen Elizabeth II and Elizabeth Taylor, the hotel's guestbook reads like an A-list of twentieth century historical figures - not to mention tens of thousands of well-to-do tourists and travelers.
Over the years however some sticky-fingered guests have tried to claim a little bit of the Waldorf magic for themselves, checking out with hotel items as a souvenir of their stay.
Gourmet cuisine has long been a staple of business class and first-class menus. But a number of airlines are taking the in-flight meal to new heights by bringing chefs on board to serve up a fine dining experience in the sky - scooping up culinary awards in the process.
Etihad Airways has gone as far as to poach expert cooks from a number renowned Michelin-starred restaurants since launching its "Flying Chef" service on long haul flights late last year.
The concept has thus far proved a recipe for success, with the Abu Dhabi based airline winning the award for best first-class catering at the 2012 Skytrax World Airline Awards earlier this month.
But given the cramped kitchen conditions of the airplane galley and the complexities of cooking at altitude, is it really possible to rustle up meals worthy of the master chefs whilst cruising at 35,000 feet?
Read the full story - Flying chefs serve up fine dining in sky