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flightess

367 13,865

THE FLIGHT HOSTESS
👩🏽‍🍳 Chef & Corporate Flight Attendant
🏆 NBAA TOP 40 UNDER 40
✨VIP Hospitality Expert

Feb 27

TIP: A subtle, cohesive welcome table can start with matching your flowers to your magazine covers Thoughtful Touch: if Mrs or Miss loves the flowers, offer to send them home with her so she can continue to enjoy them at home. You would be surprised how often clients are excited about this offer! ** Flightess Mentorship Course now includes Inflight Floral Design Course so you can create your own arrangements like this one onboard- DM for more details**

Feb 23

There are so many hidden moments to “upsell the inflight experience” ✨ •simply offering to make fresh mint tea after a meal is wonderful way to act upon the unexpressed wish of a guest•the small organic luxury of accompanying a mint tea bag with fresh mint or even brewing hot water and mint leaves together is a small detail with big impact I like to keep a little mint garden in my galley for this reason with certain guests but I also like to use it for dessert garnishing as well 🌱

Feb 20

... and to round out our Gulfstream G700 series; a whole hearted appreciation post for the interior decor details ✨

Feb 20

MORE DETAILS ON GULFSTREAM’s G700✨🛩 • Designers obsessed over every inch of this aircraft. The optimization of the galley came through watching 30 Flight Attendants make meals during the design process. One of the smallest details that impressed me was the counter “lip” created to hold your phone upright- this allows you to be looking at a recipe or instructions directly while working. AND YES LADIES & GENTLEMEN OF THE SKY- that is 10ft of countertop space! Our prayers are answered! Another prayer that was answered? FRIDGE SPACE! Look at all of the chiller space! (This can also be customized to include a partial freezer similar to the G650) I’m a big advocate for “creating experiences” around the thinking and feeling aspects of the guests. Therefore, I was wildly impressed with the pop up 40inch 4K flat screen TV with 3D sound system that turns the sidewall panels into the speakers themselves. A completely immersive experience! Additionally, the dining section is configured in a club-six layout with a quick deploy table to span the section across. This can be deployed one handed by the Flight Attendant (critical when you have other items in your hand to set the table with!) As the G700 model starts being delivered in 2022, I can’t wait to see what Corporate Flight Attendants can accomplish onboard; the possibilities are limitless

Feb 17

The [Plane]made French Rack of Lamb Recipe is now live on www.Flightess.com (link in bio!) . This is THE Lamb recipe I shared with Formidable Woman Magazine that is my go-to-always-a-crowd-pleaser dish to make! —> scroll to see behind the scenes photos of prep work, marinate , and post roast photos from my galley at 40,000ft

Feb 15

Plating video of one of my favorite dishes to cook inflight - lamb rack! recipe coming to Flightess.com tomorrow so stay tuned ✨👩🏽‍🍳✈️

Feb 14

To a community and industry I love dearly; Happy Valentine’s Day💕❤️

Feb 12

Thank you Formidable Woman Magazine for featuring Flightess in your Top Chefs Issue 🛩👩🏽‍🍳 FWM: What led you to becoming a chef? JG: I became a flight attendant when I was 21 and as I slowly transitioned into working on private jets, I recognized my culinary prowess was an advantage and helped set me apart among other candidates in the industry. In all honestly, I simply really love to eat. I love exploring new cities, new cuisines, and new flavors. That natural love and proclivity I had for exploring food helped fuel the experiences I provided my guests onboard their jet. After a few years, I recognized my skills needed some refinement and I went to Spain for culinary school. FWM: What was your inspiration behind “Flightess’? JG: I had invested very heavily in my training to become a skilled Private Jet Flight Attendant. Although I had diligently put myself through many trainings and searched high and low to learn the hospitality and culinary skills that I have now, I had wished there was an industry specific platform when I first started that had made it straightforward and easy to learn these skills. Therefore, I created it myself and Flightess was born. Flightess now stands as the largest community for private jet flight attendants in the world. FWM: Being both a chef and corporate flight attendant is very demanding. How do you balance these high energy careers? JG: To-do Lists. Lots of lists! Haha kidding (kinda) I did learn the hard way how to prioritize tasks and time manage. But more importantly, I am completed fueled by passion. There is no way I could juggle the balls that I do in my hybrid career if I wasn’t deliriously in love with it. FWM: What is your most favorite in-flight meal to prepare? JG: Lamb rack! Every chef has their “magic recipe”, you know, the one that wins with every guest. My lamb rack has wowed some of the richest CEO’s in Silicon Valley, celebrities, and most importantly, my beloved pilots. In fact, it may have been the very meal that had my fiancé convinced I was “the one”. Link in bio for full interview!

Feb 9

Thank you @sugarfina for the cutest Valentines Day boarding treats ❤️💕

Load More Follow on Instagram

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OXO 1137680 Good Grips 3-Piece Peeler Set, 10-inch

OXO 1137680 Good Grips 3-Piece Peeler Set

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Category: Flightess - Toolbox Tags: peeler, toolbox

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flightess

367 13,865

THE FLIGHT HOSTESS
👩🏽‍🍳 Chef & Corporate Flight Attendant
🏆 NBAA TOP 40 UNDER 40
✨VIP Hospitality Expert

Feb 27

TIP: A subtle, cohesive welcome table can start with matching your flowers to your magazine covers Thoughtful Touch: if Mrs or Miss loves the flowers, offer to send them home with her so she can continue to enjoy them at home. You would be surprised how often clients are excited about this offer! ** Flightess Mentorship Course now includes Inflight Floral Design Course so you can create your own arrangements like this one onboard- DM for more details**

Feb 23

There are so many hidden moments to “upsell the inflight experience” ✨ •simply offering to make fresh mint tea after a meal is wonderful way to act upon the unexpressed wish of a guest•the small organic luxury of accompanying a mint tea bag with fresh mint or even brewing hot water and mint leaves together is a small detail with big impact I like to keep a little mint garden in my galley for this reason with certain guests but I also like to use it for dessert garnishing as well 🌱

Feb 20

... and to round out our Gulfstream G700 series; a whole hearted appreciation post for the interior decor details ✨

Feb 20

MORE DETAILS ON GULFSTREAM’s G700✨🛩 • Designers obsessed over every inch of this aircraft. The optimization of the galley came through watching 30 Flight Attendants make meals during the design process. One of the smallest details that impressed me was the counter “lip” created to hold your phone upright- this allows you to be looking at a recipe or instructions directly while working. AND YES LADIES & GENTLEMEN OF THE SKY- that is 10ft of countertop space! Our prayers are answered! Another prayer that was answered? FRIDGE SPACE! Look at all of the chiller space! (This can also be customized to include a partial freezer similar to the G650) I’m a big advocate for “creating experiences” around the thinking and feeling aspects of the guests. Therefore, I was wildly impressed with the pop up 40inch 4K flat screen TV with 3D sound system that turns the sidewall panels into the speakers themselves. A completely immersive experience! Additionally, the dining section is configured in a club-six layout with a quick deploy table to span the section across. This can be deployed one handed by the Flight Attendant (critical when you have other items in your hand to set the table with!) As the G700 model starts being delivered in 2022, I can’t wait to see what Corporate Flight Attendants can accomplish onboard; the possibilities are limitless

Feb 17

The [Plane]made French Rack of Lamb Recipe is now live on www.Flightess.com (link in bio!) . This is THE Lamb recipe I shared with Formidable Woman Magazine that is my go-to-always-a-crowd-pleaser dish to make! —> scroll to see behind the scenes photos of prep work, marinate , and post roast photos from my galley at 40,000ft

Feb 15

Plating video of one of my favorite dishes to cook inflight - lamb rack! recipe coming to Flightess.com tomorrow so stay tuned ✨👩🏽‍🍳✈️

Feb 14

To a community and industry I love dearly; Happy Valentine’s Day💕❤️

Feb 12

Thank you Formidable Woman Magazine for featuring Flightess in your Top Chefs Issue 🛩👩🏽‍🍳 FWM: What led you to becoming a chef? JG: I became a flight attendant when I was 21 and as I slowly transitioned into working on private jets, I recognized my culinary prowess was an advantage and helped set me apart among other candidates in the industry. In all honestly, I simply really love to eat. I love exploring new cities, new cuisines, and new flavors. That natural love and proclivity I had for exploring food helped fuel the experiences I provided my guests onboard their jet. After a few years, I recognized my skills needed some refinement and I went to Spain for culinary school. FWM: What was your inspiration behind “Flightess’? JG: I had invested very heavily in my training to become a skilled Private Jet Flight Attendant. Although I had diligently put myself through many trainings and searched high and low to learn the hospitality and culinary skills that I have now, I had wished there was an industry specific platform when I first started that had made it straightforward and easy to learn these skills. Therefore, I created it myself and Flightess was born. Flightess now stands as the largest community for private jet flight attendants in the world. FWM: Being both a chef and corporate flight attendant is very demanding. How do you balance these high energy careers? JG: To-do Lists. Lots of lists! Haha kidding (kinda) I did learn the hard way how to prioritize tasks and time manage. But more importantly, I am completed fueled by passion. There is no way I could juggle the balls that I do in my hybrid career if I wasn’t deliriously in love with it. FWM: What is your most favorite in-flight meal to prepare? JG: Lamb rack! Every chef has their “magic recipe”, you know, the one that wins with every guest. My lamb rack has wowed some of the richest CEO’s in Silicon Valley, celebrities, and most importantly, my beloved pilots. In fact, it may have been the very meal that had my fiancé convinced I was “the one”. Link in bio for full interview!

Feb 9

Thank you @sugarfina for the cutest Valentines Day boarding treats ❤️💕

Load More Follow on Instagram

About

Jamie possesses a new philosophy of inflight service and has rewritten the status quo of inflight hospitality with her brand and business Flightess, which specializes in the innovation of onboard service, galvanizing Business Aviation Flight Attendants all over the world.

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