![Time to share some exciting news ❗️❗️ A few weeks ago, my company Flightess was officially announced as a Large Cabin Training Partner at @netjets 🛩 I think I’ve been pinching myself ever since so to mark this milestone, we got a special sweater à la Flightess style (courtesy of @linguafrancanyc ) I’m excited and honored to see what we can accomplish together to further the legacy and brand of NetJets [A huge and sincere thank you to P.S.M. who helped bridge and orchestrate this partnership]](https://www.flightess.com/assets/plugins/instagram-feed-pro/img/placeholder.png)
[Plane]made French Rack of Lamb
Yes, this is the lamb rack recipe I had mentioned in the Formidable Woman Magazine Top Chefs Issue. This recipe is tried and true, minimal prep work, and always a…
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BITES
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The Secret Sandwich (Porchetta gon’ wild)
I occasionally get asked why I call this my “Secret Sandwich” and the truth is the name came to be ask a cheeky response to the wide-eye, first bite of…
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Roasted Citrus-Jalapeño Salmon
You can use this recipe with any fish no matter the size! It can be a big fillet like this shown or individual portions. Oven roasting a fish is much…
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Avocado Flower Art
Top Tips Start by using a barely ripened avocado, you want it to be creamy but still structural enough to hold shape and be molded Using a thin, non-stick knife…
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Fig Season- Canapés (so easy it doesn’t need a recipe)
FIG SEASON. Oh my god we don’t deserve figs on earth. We are not worthy as a human race of this delicious seasonal treat (nothing like a desperate exaggeration to…
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[Plane]made Lemonade (Sprite) Scones
This recipe is a contribution from a fabulous Corporate Flight Attendant, Stephanie, be sure to follow along with her here. Ingredients: • 4 cups self-raising flour• Pinch of salt• 300ml…
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Who is Flightess
The person behind the story
Jamie Gibson is a leading Luxury Hospitality Expert and Chef. Flightess was founded in 2018 and is now the largest online resource and platform for Corporate Flight Attendants in the world. Flightess is responsible for bringing forth new ideas and innovation in the realms of VIP hospitality with an onboard culinary focus.
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Dried Apricot, Blue Cheese Canapés
Let me explain why Canapés are my secret weapon with the #FlightessPhilosophy Every Flight Attendant can relate to the heart-pounding-pressure induced service flow of your onboard guest’s meal. It can be…
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Mushroom Food Carving Garnish
This is an easy, quick trick to use on a full button mushroom for plating. I’ve used this mushroom garnish on a crudités platter, for steak dishes, and even utilized…
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The Art of Asparagus, the Royal Vegetable
You may wonder why asparagus is often referred to as “The Royal Vegetable”. Starting in the 16th century asparagus was served in the royal courts of Europe. Legends tell us…
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Two Ingredient Bagels
If I had a dollar for every Bagel Lox Platter I’ve served inflight, I might be able to afford to charter a jet myself (a very egregious exaggeration but you…
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