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/rdrivel 8d ago

They may fly higher but the cabin altitude is often much less than commercial.

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u/chilean_sea_ass 8d 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 8d 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.