Eat Well. Travel Often.
Why do so many pilots carry a bottle of Tabasco sauce in their flight bags? They are probably anticipating that the food served aboard the plane is going to taste bland. But the food is not the problem; it’s the circumstances. The high altitude, low humidity, reduced air pressure, recirculated air, engine and wind noise, and the overall oddity of sitting in a tube that’s 40,000 feet in the air can affect the way we perceive the taste of food and beverages, particularly wine.
Lower air pressure reduces your blood’s oxygen saturation, which in turn reduces the effectiveness of your smell receptors and thus some of your taste perceptions. In fact, food and wine taste like they do when you have a cold. The recirculating air in the cabin can further hinder your ability to smell the aroma of the food and the scent of the wine. All the aromatics that would be present in front of you—the fresh herbs with caramelized vegetables, for example—dissipate so rapidly. Also, consider the effect of low humidity on flavor perception. The dryness reduces the sensitivity of your taste buds, especially for sweet and salty food.
Vincent Jets loves to “wow” our guests in the air, with experiences designed around you and your custom catering and utilizing these common in-flight catering tips.
The best foods to enjoy on a private jet are those that are light and refreshing. Due to the altitude, a private jet traveler’s body will react differently than when dining on the ground. In the sky, a feeling of fullness is achieved much more quickly and sluggishness will set in if foods are too rich or heavy. To stay sharp, focused, and feeling energized on your next private jet flight; opt for light salads, fruit, eggs, low sodium soups, and natural plant-based choices.
Professional chefs stress the importance of plating and presentation on a private jet flight. Appropriate sized servings are encouraged and the idea that “less is often more” is displayed in beautifully created filet mignon dishes, carefully crafted artisanal cheese boards, and Salmon en Papillote, among other recipes. Cooking on board is one way that cabin attendants create in-flight elegance during service. A simple and elegant presentation is preferred.
Although a great resource, anytime day or night, private jet charter clients and aircraft owners are shying away from using professional catering companies. Instead, cabin attendants are asked to source food from specific restaurants or local organic markets. With the rise of on-demand delivery services and the assistance of technology— maps, driving services, and social media platforms— the necessity to use a catering company has decreased as cabin attendants become more savvy and resourceful.
To stand out as a private cabin attendant, many individuals pursue additional training and culinary certifications or search out environments that encourage learning and excellence. A large number of cabin attendants have a background serving at high-end restaurants, and many have culinary degrees or work as private chefs in addition to flying within the luxury aviation sector— which translates to a more sophisticated in-flight experience for private jet guests.
Vincent Jets strives to give our passengers a custom service based on their palette. Some clients enjoy the latest trends and hot new restaurants, while others want a great deli sandwich. For Cabin Its all about knowing what the client wants and going above and beyond their needs.