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Redefining In-Flight Catering

Monthly Archives: February 2016

Braised Ox Cheek with Confit Shallots, Smoked Bacon and Horseradish Potato Puree

Ingredients

  • 280 g (10 oz.) ox cheek
  • 1 large carrot, peeled and cut into six pieces
  • 1 large onion, peeled and cut into eight pieces
  • 20 g (1 oz.) thyme
  • 20 g (1 oz.) rosemary
  • 100 mL good red wine
  • 500 mL homemade beef stock (or quality shop bought)
  • 4 large shallots, peeled (banana type, if possible)
  • 150 g (6 oz.) smoked pancetta, diced (or good quality bacon)
  • 200 g (7 oz.) mashed potato
  • 28 g (1 oz.) butter
  • 56 g (2 oz.) horseradish sauce
  • Chopped parsley for garnish
  • Salt, pepper and oil

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Business Aviation Tips and In-flight Catering for Kilimanjaro, Tanzania

Mount Kilimanjaro is one of the most amazing inactive volcanoes on the planet, making it a popular and adventurous destination. Located in the Kilimanjaro National Park, Mount Kilimanjaro is the highest mountain in Africa. While this region is known for its natural beauty and wildlife, it is also Read More

Back to Basics – Homemade Mashed Potatoes

Today’s culinary landscape is filled with new ideas and concepts that, at times, can challenge our taste buds and comfort levels. We have seen an increased introduction of ethnic cuisines, unfamiliar ingredients and new cooking Read More

Rachel Diamont – Corporate Flight Attendant

Today we have Rachel Diamont, a corporate flight attendant based in Los Angeles, in the spotlight. Read on to learn more about her experiences, insights and valuable tips for traveling the world and providing excellent service to business aviation clients. Read More

Flight Crew Food Safety and Culinary Training

Earn Your Culinary Wings

At Air Culinaire Worldwide, we view flight attendants as the heart of the crew. We work closely with the flight attendant community to develop training classes as well as tools and resources that you can use to elevate your level of service. Read More

Recipe: Sherry Lobster with Chive Butter Dumplings

Winter has been in full swing, but down here in Tampa we never see the negative side of the thermometer. Many of us could not imagine what it is like to live in a place that gets below 50 degrees.  But when it gets close to the 50 F or less mark, we react like we were in Green Bay during the month of January. So, during the three or four days of our “Tampa Blizzard,” we do like to have a hearty meal to warm Read More

Lisa Shaffer – Florida Corporate Flight Attendant

Florida is a business aviation hot spot for the United States and the world. This week we bring you an interview with Lisa Shaffer, a Contract Corporate Flight Attendant based out of South Florida. Read along to learn more about Lisa, her experiences and her valuable insights. Read More

Business Aviation Tips and In-flight Catering for Daytona, Florida

Whether you are operating to Daytona for the races at the speedway this month or any other time throughout the year, it is best to first get an overview of the city. Located on the east coast of northern Florida, this small town of fewer than 65,000 residents grows approximately five-fold in population during the Speedweeks. Planning ahead is key during these peak events. Read More

Business Aviation Tips and In-flight Catering for Rio de Janeiro, Brazil

With Carnival season upon us and operational plans to the Summer Games being built, it is the perfect time to get to know more about Rio de Janeiro. On an interesting note, the months of the Summer Games actually take place during the Brazilian winter. However, the climate is moderate all year long, making it an excellent venue for sports and outdoor activities. Read More