May 2014 - Air Culinaire Worldwide

Sauteed Strawberries With Black Peppercorn and Flamed With Grand Marnier

May 30, 2014 by Herve Bourdon

Currently, the United States, with Plant City, Florida (near Tampa), being the winter strawberry capital of the world, is the top producer of strawberries. However, France, where wild strawberries were favored for their medicinal purposes for hundreds of years, is known as the birthplace of garden strawberries. As demand increased for strawberries, they were planted in gardens and Read More

Richard Voorhees – Contract Flight Attendant in South Florida

May 28, 2014 by Stacey Farooqui

South Florida is a high-traffic area for private aviation, so it is smart for flight attendants to familiarize themselves with the region: Chances are you will visit there several times during your career. Getting an inside look at the area from a resident is always key to gaining a better understanding about any location. Richard Voorhees is a contract flight attendant based out of Fort Lauderdale, Florida with over Read More

In-Flight Catering and Travel Tips for West Palm Beach

May 27, 2014 by Stacey Farooqui

If you want to escape winter storms and freezing temperatures or maybe just need a change of scenery, West Palm Beach awaits you. Located in South Florida on the Intracoastal Waterway, West Palm Beach offers an average temperature of 65°F (18°C) year-round and high temperatures that can reach 90°F (32°C) during winter. Nights cool down to below 60°F (15.5°C), so make sure to pack a variety of Read More

Parmesan Shortbread

May 23, 2014 by Neil Pope

Shortbread is a traditional Scottish dessert with an impressive history that spans nine centuries. With only three commonly used ingredients, shortbread is easy to make and customize with an extra ingredient of your choice. Mary, Queen of Scots, was famously fond of shortbread, especially Read More

Flight Attendant Silent Review

May 22, 2014 by John Detloff

As flight attendants, we are trained to perform a silent review before takeoff and landing. This article is a reminder of the importance of the review. As we all know, most accidents occur during takeoff and landing. We must constantly remind ourselves to perform this procedure even when we are occupied with Read More

Top Summer Events in the United Kingdom

May 21, 2014 by Tom Hayes

Despite the unpredictable weather, the summer is when the UK really comes alive. This is particularly true in the world of art and culture. The beauty of many of the cultural events that take place in Great Britain is the sense of tradition. Many events have been customs for decades, combining both a sense of nostalgia and excitement around new artists, musicians, and Read More

Mackerel With Rhubarb Chutney and Orange and Chicory Salad

May 16, 2014 by Neil Pope

Mackerel is a fish which is enjoyed throughout the United Kingdom. While mackerel is available year-round thanks to fisheries, wild mackerel are migratory. The Northeastern Atlantic mackerel are fished around the British isles from around April through September, making this the perfect time to try Read More

Differences in Ordering International In-Flight Catering

May 15, 2014 by Jennifer Walton

While traveling the globe in a private jet, you will notice that in-flight catering processes vary from place to place. Differences can be found in everything from pricing, to packaging and portion size, to airport infrastructure. Prices may be higher, and orders and revisions may need more lead time outside the United States. Factoring in plenty of Read More

Air Culinaire Worldwide Opens San Jose Kitchen

May 13, 2014 by Stacey Farooqui

Greater flexibility now available in high-traffic Silicon Valley region

Tampa, Florida (May 13, 2014) – To keep up with increasing client demand and enable last-minute requests in Silicon Valley, Air Culinaire Worldwide announced it is now operating an in-flight kitchen at Mineta San Jose International Airport (SJC). The kitchen is located Read More

Food Terminology Differences in the United Kingdom and United States

May 13, 2014 by Tom Hayes

Because I have dealt with many crew members in private aviation catering, I can see that one of the biggest problems crew members face is interpretation and understanding what different countries call different items. Interpretations can be necessary for things ranging from different types of food to different ways in which food can be packaged, which is why it is important that both sides understand exactly what Read More

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Monthly Archives: May 2014