Great video topic! As such, you should turn this topic into a series as this is an interesting topic whether you are a flight attendant or a cook aficionado. One idea I’d like to see is you turning a corner of your kitchen into the plane kitchen and actually re-creating some of the ideas you talked about in this video as if you were on the plane. Other video ideas from your home kitchen turned into a plane kitchen would be constraints and difficulties you run into and how you overcome them. A third, and final idea would be how you plate the food on the plane. Thanks, Jacqueline and keep up the great work!
I like this idea! I also want to film this on different airplanes too. It will be easier to do in my kitchen where I have full access 😊 Thank you Linda!!!
I always have one hater who dislikes a video right when it's published. This one isn't even out yet and they gave me a thumbs down. How do you not like something you haven't seen, troll?
When i get my jet the flight attendant will have it easy. No charters, just me and occasionally my wife and friends. At any rate restaurant food will suffice. If its just me a fast food drive thru would work. Or if she wants to make the meal herself and bring it onboard will work. And when the smoker gets exercised at home then ill bring dinner for everyone. Surely the pilots and fa will eat good bbq and the sides. But in my case the private jet will be just that. Private. Thank you!
What a lovely reply :) I would love it if the owner of my jet Brough BBQ! Oddly, we operate very much like you just described... When it is the boss and his guests, restaurants and the likes. When it is Mrs. and children, fast food, burgers, chicken and things are all they ever want, quite relaxed watching movies and things... Hope the dream of your own jet is not too far away!
Hey Jacqueline. Great video! Coming from someone with an FBO background who still works in the industry, when you contact those FBOs also helpful to ask if they have a dedicated, separate refrigerator for aircraft catering (as opposed to a communal one where employees put their food as well). Dedicated refrigerators have gotten more frequent to see over the last decade, but I'm going to guess that once or twice you've had a missing item or meal in your career and this helps reduce that potential! 😉
Have you considered using a service such as DoorDash, GrubHub or Uber Eats to get food from a restaurant or are they too unreliable? Back in the 80's & 90"s, there was a company with a pair of large corporate jets running a circuit between two airports. About 20 minutes before departure, a yellow cab would pull up to the hangar gate, get waved through and pass food up to the flight attendant. Whatever works...
I have had to use Uber eats before. I was in Boston and I asked the passengers what they would like and everyone said seafood. Then I got an email at the last minute saying I had a vegetarian. So I had Uber eats deliver some Mediterranean food to me to serve 😂 I’m grateful for those companies! They saved me!!!
I just started following you because I'm looking to take flight attendant classes for private jets, but just know that , it is very difficult to start working as one, because the preference for hire , who already have experiences at least 3 years . My question is! How you can start have experience , if they don't give you a job opportunity for those just starting out? What do you have as a tip to help me? Thank you, and already love your videos , is super well explained..
One of the biggest things (and free things) you can start now is working on your food presentation. Every time you cook or order takeout, plate your food how you would for clients on a private jet and take pictures. A great food portfolio will definitely help when you don't have experience yet
As I've mentioned before, passengers see the short performance "at the end" but do not see the background work and experience involved to make it look simple. How do you handle 5 fish and 5 steaks - 2 rare, 1 medium rare, 1 medium, and 1 well done?
Thank you very much! It’s so hard to judge a steak on the plane, so I will put the well done steaks in first, and after time add the others. A lot of times passengers will just say they want the steak. If they are very specific about how they are cooked then I slice the steaks and serve inside pieces to the rare folks and outside/edge pieces to the well done parties. I’m just always hoping for the best 😊
That was a really interesting video..Thank you. Ignore the haters I pity them it must be so exhausting filled with hate.. You are living your best life they aren't that's their problem.
Hey Jacerline great video as always If ever have customers that travel to London with you here are a few British supermarkets that might be good choices for your Customer base Waitriose and M&S are upscale supermarkets that will be cool to get produce from. Waitrose has loads of stores in London as does M&S. Also they both deliver Waitriose has their own delivery service as well as working with ocado.com. I also believe M&S delivers too.
@@JacquelineTravels you're welcome no problem. I love waitrose too good quality food and service the same can be said of M&S. You may notice I changed my link in my comment I Noticed I wasn't sure of the spelling so I thought I'd make sure it was correct it is now you'll be pleased to know.
Great video and great tips! We carry a stock of Ziplock "Stand and Fill" Bags (which I find better) and I do all my starches in those, rice, mashed potato, vegetables etc. We mostly cater from hotels as a lot of the places we go to don't have great restaurant options, so I usually work with the chef to order menu and off-menu items they make for us. I take packaging from the plane, aluminium oven tins, Ziplocks in both Quart and Gallon sizes and also a couple of round snap lock Tupperware containers as I always order a soup for a starter as it keeps the passengers busy whilst I am heating and preparing the main course. At our base, I am a big fan of supermarket shopping, and do a lot of salads, fruits, cakes etc. from supermarkets, and then the main courses from restaurants. The Challenge 605 is a bit of a struggle when it comes to cold storage, so I usually end up with a cool bag somewhere with some food in too... :) I am looking forward to the larger chiller on the new plane.
Soup as a starter is so important! You’re absolutely right! Most of your flying is in Africa, is that right? I find hotels very willing to help. I appreciate hotel chefs & kitchen staff SO much! I haven’t worked on a 605 but I’ve flown on plenty of planes with limited storage. We play Tetris with all of our bags 😂😂😂
I didn’t mean to send it yet. Did you get the new plane staffed? What kind of jet are you guys getting? Ok now I’m done 😂 Always nice chatting with you Andi!
@@JacquelineTravels Yes, majority of flights are in and around Africa. We are getting a G650, so a big step up, and thankfully more space in general! I have several candidates ready to interview, but I am stuck in Africa, so till I can get home, not much I can do about it. I need to meet them in person, so it will have to wait!
Jacqueline Travels that’s very fair. You’re a great person and,even though I have zero interest in becoming a flight attendant, I am fascinated by all the behind the scenes effort that goes into preparing for a flight. You are so organized and great at your job! 👍
I am always 2 hours early to the flight so that would (in most cases) give me enough time to order through Uber Eats or have a restaurant deliver. That is always my fear and if I am not familiar with a catering company, I provide food myself
it’s rare that I use caterers for this exact reason! they’re crazy expensive, not always reliable and it’s not a problem for me to source food on my layovers or downtime
