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395 14,962

THE FLIGHT HOSTESS
👩🏽‍🍳 Chef Flight Attendant
✨Luxury Hospitality Expert
🏆 Largest Community of Private Jet Flight Attendants in the World

May 14

“Allow me to give you some privacy, should you need anything at all, please don’t hesitate to ring the flight attendant call button located below the cupholder” * shuts galley door *

May 13

Alight Flightess Fam, I wanted to thoroughly test this idea out before I posted about but guess what??? ‼️SNACK BASKETS ARE OUTSNACK BOXES ARE IN‼️ I have searched the crevices of the internet searching for the perfect luxe boxes to hold the treasures of snackies I was never a fan of the “basket” however, I am a fulllll fan of the box. It oozes luxury and is such an upscale way to display your snack selection! You heard it here first. Now go tag me in your new snack boxes so I can vicariously enjoy your snackie selection ✨#thesnackbox (((Will link these in my stories today too!! )))

May 12

Long term alternative of flowers in the lavatory? Try succulents or air plants for an organic flair ✨🌱

May 10

The Top 5 Lessons From Culinary School that helped me as a CFA 1. Your Mise [en place] is your mind. Having an organized and clean galley is reflective of where your mind is at and where it’s going next. If your galley is a mess, so is your mind. Create a flow, system, and process for how you handle service and courses moving between the cabin and your galley [Example: after you have served the first course, is your galley set up to receive dirty plates? Where are they going? Where is your silverware going? Not having a process or system in place to receive dirty plates is the fastest way to mismanage your galley and create chaos] 2. A sharp knife is a safe knife. How many times have you gotten on a plane only to find old, dull knifes that haven’t been replaced/sharpened in years? This is a major safety issue! With dull knives, you have to work that much harder to apply pressure to the object in which you intend to cut. One slip or bump of turbulence can really do some damage with all of that extra pressure being forced. 3. Galley storage space is precious, don’t fill it with superfluous kitchen gadgets that can be replaced with decent knife skills. Egg slicer? Avocado Cutter? Strawberry Leaf Remover? All of these tools eat away at precious drawer space when in reality you should rely on your own knife skills. Practice your knife dexterity. 4. Butter and Salt. It’s what makes food taste good 5. The temperature of your plate matters. If I serve sushi, I have my plates in the chiller cooling. If I am serving hot meals, my plates get 60 seconds in the oven. As the single server on a private jet, you can’t tell your guest that their food is cold due to the fact that you took the time and plated 3 other dishes beautifully with micro greens and sauce techniques. Heating your plates ahead of time buys you more time in the plating stage AND helps keep the food warm. Good sushi is all about temperature. You can have Nobu quality, but if it’s served at room temperature, it’s going to be a funky sensation. Icing/chilling your plates ahead of time helps hold the delicate chill of your raw fish. Which of these lessons resonates with you the most?!

May 2

Ever wondered how to get those perfect vacuum lines on your carpet or upholstery?✨💡 Push your vacuum head brush forward straight only as far as you can reach on the floor or the length of the cushion, pull it back towards you at a slight angle, and then push forward straight again✨ Repeat, Repeat, Repeat On the second row, do the opposite angle side, so if you were pulling back towards the right, now pull it back towards you to the left. This creates those beautiful diamond shapes that look so luxurious and pristine 💎 Would you all like to see a video demo of this? Comment below and I’ll try to record myself next time!

Apr 30

What is the difference between the floral arrangement you create for the lavatory versus the floral arrangement you create for the cabin? (Besides size!)💐 OPTICS✨ A lavatory arrangement will be one dimensional since it will sit up against the wall on the counter >>>versus<<< A cabin arrangement can be seen from a wider variety of angles both fwd & aft therefore it needs to be beautiful from multiple vantage points/multi-dimensional If you are interested in learning more about the art of inflight floral design- consider applying for the Flightess Mentorship Program for June🛩✨

Apr 29

I am currently reading “Come Fly The World: The Jet-Age Story of the Women of Pan Am” by Julia Cooke (thank you @virginiamayy) I am so completely galvanized and inspired by the fabulous ladies who came before us Here are some fun photos I found that I thought you all would enjoy too 🛩 Which photo is your favorite and why? I LOVE the uniforms!!

Apr 28

Portion Extension Tip💡 So hypothetically, three out of your four guests chose the Filet Mignon from the menu and you only have two onboard? Here’s my tip to save you + the plating is a bit more spectacular ✨🥩 You must slice your steak against the grain. What do I mean by “against the grain”? The grain is the direction that the muscle fibers are aligned in a steak. When you cut the steak against the grain, you shorten the muscle fibers, which makes for a very tender bite. To establish which direction the grain is on your meat, slightly pull the steak apart gently and watch which direction the muscle fibers are pointing on top, then slice perpendicular to that direction like a “T” to render the most perfectly tender slices. FACT: Cutting a steak the wrong way can turn even the most perfectly cooked steak into a chewy mess This recipe + photo are taken from the Flightess Mentorship Program course and teach plating fundamentals and key skills such as portion extensions onboard. I tell every student in my program there are so many situations that can arise onboard, but having a proverbial “tool belt” can make you an inflight maverick so that no matter what situation comes your way, you’re ready to handle it with confidence and finesse. This small tip is just one of the many skills equipping every student in the Flightess Mentorship Program✔️

Apr 26

It doesn’t matter where you buy your uniform pieces as a private jet flight attendant; a good tailor is what makes the polished difference ✨✨ HINT: this closet-hack applies to non-uniform pieces as well ✔️ Drop below where you like to buy your CFA-wear and bookmark this page for new ideas!! [I like Ann Taylor and Hugo Boss]

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

OXO 1137680 Good Grips 3-Piece Peeler Set

3-Piece Peeler Set, 10-inch Green/Orange/Red

Category: Flightess - Toolbox Tags: peeler, toolbox

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flightess

395 14,962

THE FLIGHT HOSTESS
👩🏽‍🍳 Chef Flight Attendant
✨Luxury Hospitality Expert
🏆 Largest Community of Private Jet Flight Attendants in the World

May 14

“Allow me to give you some privacy, should you need anything at all, please don’t hesitate to ring the flight attendant call button located below the cupholder” * shuts galley door *

May 13

Alight Flightess Fam, I wanted to thoroughly test this idea out before I posted about but guess what??? ‼️SNACK BASKETS ARE OUTSNACK BOXES ARE IN‼️ I have searched the crevices of the internet searching for the perfect luxe boxes to hold the treasures of snackies I was never a fan of the “basket” however, I am a fulllll fan of the box. It oozes luxury and is such an upscale way to display your snack selection! You heard it here first. Now go tag me in your new snack boxes so I can vicariously enjoy your snackie selection ✨#thesnackbox (((Will link these in my stories today too!! )))

May 12

Long term alternative of flowers in the lavatory? Try succulents or air plants for an organic flair ✨🌱

May 10

The Top 5 Lessons From Culinary School that helped me as a CFA 1. Your Mise [en place] is your mind. Having an organized and clean galley is reflective of where your mind is at and where it’s going next. If your galley is a mess, so is your mind. Create a flow, system, and process for how you handle service and courses moving between the cabin and your galley [Example: after you have served the first course, is your galley set up to receive dirty plates? Where are they going? Where is your silverware going? Not having a process or system in place to receive dirty plates is the fastest way to mismanage your galley and create chaos] 2. A sharp knife is a safe knife. How many times have you gotten on a plane only to find old, dull knifes that haven’t been replaced/sharpened in years? This is a major safety issue! With dull knives, you have to work that much harder to apply pressure to the object in which you intend to cut. One slip or bump of turbulence can really do some damage with all of that extra pressure being forced. 3. Galley storage space is precious, don’t fill it with superfluous kitchen gadgets that can be replaced with decent knife skills. Egg slicer? Avocado Cutter? Strawberry Leaf Remover? All of these tools eat away at precious drawer space when in reality you should rely on your own knife skills. Practice your knife dexterity. 4. Butter and Salt. It’s what makes food taste good 5. The temperature of your plate matters. If I serve sushi, I have my plates in the chiller cooling. If I am serving hot meals, my plates get 60 seconds in the oven. As the single server on a private jet, you can’t tell your guest that their food is cold due to the fact that you took the time and plated 3 other dishes beautifully with micro greens and sauce techniques. Heating your plates ahead of time buys you more time in the plating stage AND helps keep the food warm. Good sushi is all about temperature. You can have Nobu quality, but if it’s served at room temperature, it’s going to be a funky sensation. Icing/chilling your plates ahead of time helps hold the delicate chill of your raw fish. Which of these lessons resonates with you the most?!

May 2

Ever wondered how to get those perfect vacuum lines on your carpet or upholstery?✨💡 Push your vacuum head brush forward straight only as far as you can reach on the floor or the length of the cushion, pull it back towards you at a slight angle, and then push forward straight again✨ Repeat, Repeat, Repeat On the second row, do the opposite angle side, so if you were pulling back towards the right, now pull it back towards you to the left. This creates those beautiful diamond shapes that look so luxurious and pristine 💎 Would you all like to see a video demo of this? Comment below and I’ll try to record myself next time!

Apr 30

What is the difference between the floral arrangement you create for the lavatory versus the floral arrangement you create for the cabin? (Besides size!)💐 OPTICS✨ A lavatory arrangement will be one dimensional since it will sit up against the wall on the counter >>>versus<<< A cabin arrangement can be seen from a wider variety of angles both fwd & aft therefore it needs to be beautiful from multiple vantage points/multi-dimensional If you are interested in learning more about the art of inflight floral design- consider applying for the Flightess Mentorship Program for June🛩✨

Apr 29

I am currently reading “Come Fly The World: The Jet-Age Story of the Women of Pan Am” by Julia Cooke (thank you @virginiamayy) I am so completely galvanized and inspired by the fabulous ladies who came before us Here are some fun photos I found that I thought you all would enjoy too 🛩 Which photo is your favorite and why? I LOVE the uniforms!!

Apr 28

Portion Extension Tip💡 So hypothetically, three out of your four guests chose the Filet Mignon from the menu and you only have two onboard? Here’s my tip to save you + the plating is a bit more spectacular ✨🥩 You must slice your steak against the grain. What do I mean by “against the grain”? The grain is the direction that the muscle fibers are aligned in a steak. When you cut the steak against the grain, you shorten the muscle fibers, which makes for a very tender bite. To establish which direction the grain is on your meat, slightly pull the steak apart gently and watch which direction the muscle fibers are pointing on top, then slice perpendicular to that direction like a “T” to render the most perfectly tender slices. FACT: Cutting a steak the wrong way can turn even the most perfectly cooked steak into a chewy mess This recipe + photo are taken from the Flightess Mentorship Program course and teach plating fundamentals and key skills such as portion extensions onboard. I tell every student in my program there are so many situations that can arise onboard, but having a proverbial “tool belt” can make you an inflight maverick so that no matter what situation comes your way, you’re ready to handle it with confidence and finesse. This small tip is just one of the many skills equipping every student in the Flightess Mentorship Program✔️

Apr 26

It doesn’t matter where you buy your uniform pieces as a private jet flight attendant; a good tailor is what makes the polished difference ✨✨ HINT: this closet-hack applies to non-uniform pieces as well ✔️ Drop below where you like to buy your CFA-wear and bookmark this page for new ideas!! [I like Ann Taylor and Hugo Boss]

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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