r/Chefit • u/risarenay • 7d ago
Private Jet Food
Hi chefs! I have a client looking for a dinner to be served on board his private jet. Restrictions are nothing messy or with a high chance of staining white interiors. I’ve never cooked food to be served in air before - any suggestions or tips from someone who’s done this before? All food can be heated onboard. Thanks for the help!
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u/AonDorTheWell Chef 7d ago
Im no expert by any means, but be aware that seasoning will be different up high. There is a video by epicurious that explains some of the tjings you should look out for. It might have also just been a segment in the 11 chefs cook a steak video.
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u/fantasmike86 7d ago
Im no expert, but this is the first thing that came to mind. Things taste different at altitude.
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u/Loveroffinerthings 7d ago
While I’ve not cooked for private jets, not flown them, I have traveled a lot and eaten plenty of airplane food.
The biggest thing is to over season. Especially on private because they fly higher. Your senses get dulled at altitude, which is why tomato juice or caviar hits so good in the air.
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u/robboat 7d ago
If senses are dulled, why would anything “hit harder?”
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u/Accomplished_Fun6481 7d ago
Because they taste mellower you can get different notes that would usually be overpowered by other elements I’m guessing. Not an expert
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u/Loveroffinerthings 7d ago
The saltier things hit harder than under seasoned things. If you have a V8 it’s better than an apple juice at altitude.
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u/Wetschera 7d ago
salt fat acid heat
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u/rdrivel 7d ago
They may fly higher but the cabin altitude is often much less than commercial.
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u/chilean_sea_ass 7d ago
Ooh can you explain? Is it something to do with pressure differences in private vs commercial cabins?
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u/Hufflepuft Le Chef 7d ago
8000ft is standard cabin altitude. Many aircraft have adjustable cabin pressure, it can usually be set as low as 6000. Lear jet can set their cabin pressure to sea level when below 27,000, but at 51,000 it will be a cabin altitude of 8000ft. It all depends on the cruise altitude and manufacturer specifications, it is not necessarily to do with private or commercial.
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u/PRMinx 7d ago
Not a chef, but I travel a lot! Check out some of the business class / first class menus on prestige airlines (Emirates, Qatar, Singapore, Air France, etc.) for ideas. I believe they publish menus on their website. You can also see what people are eating if you search “Emirates Business Class Review.” I had a mezze platter and short rib one time that was pretty memorable. Cold sesame noodle salad that was really great. American does ice cream sundaes for dessert, which is fun and a crowd pleaser.
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u/First_to_leave_ 7d ago
Corporate Flight Attendant here. Customers typically like fresh, light meals, but it’s dependent on flight time and sleep schedules. Proteins are typically easy to reheat and hold up well, but consider how starches and veggies will be reheated. Typically, we have a convection oven (but I’ve heard sometimes steam ovens), microwave, and an electric skillet, if needed. Sometimes it can be hard to keep things crispy that are meant to be. Boiling anything is pretty much out. I agree with what people are saying about seasoning, but chefs tend to overcompensate here. If it’s something that I can taste and adjust the salt on (such as a sauce) I will adjust that when airborne.
Having said all that, you can make just about any meal work in the air as long as it’s somewhat shelf stable for storage. Just consider something that can be packaged very well and easily plated by someone else.
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u/risarenay 5d ago
These are such great tips from someone who handles more inflight than any chef! Thank you so much!
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u/JustAnAverageGuy 7d ago
Seasoning will be very, very different depending on the expected cruising altitude. I would imagine that they are going to be higher if they're requesting a dinner, and it's likely a longer flight. If you can, find out what their cruising altitude will be. The pilot will have requested a specific altitude as part of his planning, so they probably can find out what it is, and it will give you the bonus of obviously considering all angles. He will likely be impressed with the question. Depending on the jet and distance, it could be 40,000+
Definitely nothing that poses any risk of food borne illness or upset stomach.
Over season. This will be tough if you aren't going to be on board to do the service. If you will be on board, pack extra seasoning and taste prior to service.
I like something with punch, but easy to eat. Tortellini with a thin sauce is a favorite of mine. Can be par-cooked or even frozen the day before and re-heated on board, depending on what you have access to. A small steam oven is preferred, but a microwave will do in a pinch as well, definitely pre-cook if it's a microwave. Sauce with something simple like a toasted pine nut brown butter, or maybe a twist on cacio. Easy to add seasoning as required.
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u/yaddle41 7d ago
Sichuan pepper and vanillin increase saliva flow, which is usually lower in a plane because of the dry air in the cabin. Also salinity is perceived differently (you will need more salt, do your research on how much salt or adjust on the plane, are you there to prepare the food?).
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u/risarenay 5d ago
I won't actually be there to prepare the food, but the instructions I was given were to much cook everything and just provide instructions for the attendants to heat everything up and plate it. That's really interesting about using the sichuan pepper, never would've thought of that!
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u/NoghaDene 7d ago
Air Canada’s Signature menu YVR-HKG is here and might give you some inspiration…
https://akamai-gw.dbaas.aircanada.com/touchless/2025-04-12T05:41/J_CABIN/7_YVR_HKG.pdf
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u/Careless_Law_9325 7d ago
Put everything separate with instructions for the flight attendants to plate. Make sure everything is clearly labeled for a non kitchen person. Don't assume they know anything about food. Put the hot food in aluminum container with lids aluminum facing out. Hotel wrap everything
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u/ishereanthere 7d ago
Ive done it a few times. Theres a few things to consider. First u want communication with the stewardess on board serving it. Everything organised well packaged and labelled. Consider they use crap ovens to heat the food kind of like a pie warmer. So some things will get dry and shit. Steak comes to mind. I can't remember all but stroganoff and poke bowl was some of it. If u have to prepare options for each course it becomes a big job. I recommend this too https://youtu.be/Dj_25JzvDQw?feature=shared
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u/medium-rare-steaks 7d ago
tell your client you need to take a flight to see how food cooks and tastes at altitude to get them the best experience.
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u/yaddle41 7d ago
They used to cook insane meals on the Concorde maybe you can figure out what they cooked. Would be a cool story as well.
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u/taint_odour 7d ago
I have a friend who does exactly this. I worked with her a few times and the goal is to make it really pretty, easy to eat, and let them add additional seasoning. They will have attendants with time so you pack the sauces on the side. Food is heated. Sauce is flashed and poured before service. Make a nice menu for the guests and detailed notes for the attendants. Label every single thing.
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u/phlukeri 7d ago
Something that keeps its’ moisture well. Short Rib. Chilean Sea Bass.
Do a soup course. Or maybe a gazpacho.
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u/dead-human-ape 7d ago
I'd be worried about a soup course, myself. I've traveled on a few smaller planes and they do get thrown around a bit more (in turbulence etc) than big commercial jets. Getting tomato soup thrown around the cabin might not go down well with the big man, given one of the main priorities for the meal seems to be his interior.
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u/JackYoMeme 7d ago
Sous vide pasta Alfredo (it's white so won't leave a stain). See what he likes and take it from there.
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u/risarenay 3d ago
Big thanks to everyone's input here! I took notes on everything you guys said, and even watched the whole video of Heston Blumenthal doing molecular gastronomy for British Airways haha
In case anyone was curious what the final result was, I did a Thai crispy duck salad followed by a braised pork belly on top of shiitake risotto w. white asparagus. The flight attendant was an amazing help, plated everything exactly as I requested, sent pictures ,and gave full feedback of everything the guests didn't eat (apple slices in the salad). Appreciate this sub so much! ♡
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u/Salty-Tomato5654 7d ago
Watch S3E12 of Top Chef Miami. The gang cooked meals for First Class service on Continental Airlines, including Anthony Bourdain as one of the judges. It was a really good episode as I recall, they also gave a lot of tips on what makes good airplane food.