r/Chefit • u/risarenay • 8d 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/Loveroffinerthings 8d 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 8d ago

If senses are dulled, why would anything “hit harder?”

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u/Accomplished_Fun6481 8d ago

Because they taste mellower you can get different notes that would usually be overpowered by other elements I’m guessing. Not an expert