![Let me explain why Canapés are my secret weapon with the #FlightessPhilosophyEvery Flight Attendant can relate to the heart-pounding-pressure induced service flow of your onboard guest’s meal. It can be nerve-wracking to ensure that the flow of your dining experience is executed perfectly. You’re balancing oven-cooking times, a microwave, setting up for a formal dinner table in the cabin, refilling drinks, performing wine service, all while ensuring your galley doesn’t look like a bomb just exploded. There are so many pieces to this puzzle and each one has to be executed with precision and the utmost finesse and grace.From the time you set your tablecloth, forks, knives, napkins, butter, and condiments; your guests are waiting. They’re ready to eat, and the sight of their table being set without any food to accompany it only exacerbates their hunger more. It’s a critical time for the Flight Attendant in the galley to act with haste in getting the first course out.This is where the true art of the canapé comes into play.I never list my canapés on the menu for the guests to see. I want them to be completely and totally surprised by a small serving tray emerging from the galley with bite size, beautiful canapés for them to enjoy while I slip back into the galley with ease to continue preparing their first course.It is truly the art of distraction.Not only does it create the sensation of a fine dining meal where the Chef sends out an unexpected amuse bouche to each table, but it creates a threshold of time for you as the Flight Attendant to then take a breath, and thoroughly plate and prepare your first course. It not only sets the tone, but also the pace for the experience you are wielding for your guests.This canapé is super fast and easy to assemble and best of all requires no heating or cooking which is a critical factor in prep time flow.Dried Apricots. Pistachio. Blue Cheese. Honey. Micro green [link in bio]](https://www.flightess.com/assets/plugins/instagram-feed-pro/img/placeholder.png)
Q&A with Yacht Chef- Grace Dvornik
Want to know the best, most beautifully rewarding part about Flightess? The community. If it weren’t for Flightess I would have never crossed paths with Chef Grace Dvornik and man…
Share
Posts by tag
dessert
9 posts
[Plane]made Chocolate Mousse
It’s time to dive right back into our regularly scheduled recipe sharing. These are crazy times in the world and without everyone having the luxury to casually run to the…
Share
[Plane]made Mango Mousse
If you haven’t purchased the portable blender I linked in my toolbox, do so NOW! It will make you a total rockstar on the plane. Fresh smoothies in the morning?…
Share
Inflight Ice-Cream Cookie Skillet
This truly isn’t meant to be a ground-breaking recipe or idea, because its quite literally cookie dough and icecream. Rather, this is mean to be an inspiration to think outside…
Share
3 Way Waffle Shot
Staying on the theme of flipping the switch of presenting old things in new ways, say hello to these little cutie pie waffle shots.
Share
Godiva Garden Pudding
Here’s a phrase you’ve heard before… two birds one stone. The dual take-aways at play here are simply this: Keep a pack of Godiva Chocolate Pudding shelf mix on your…
Share
Who is Flightess
The person behind the story
I curate beautiful culinary experiences both at 45,000ft and also in my humble home for my hungry fiancé. I wanted a space to share my tools, my tips, and my tricks on the art of { inflight } hostessing. Flightess is ultimately my love letter to a profession and community that I love deeply
Learn More 
Prosciutto & Melon Bites
When I eat these, I am transported to Italy, the sweetness of the melon, coupled with the saltiness of the prosciutto, makes my tongue sing.
Share
Canapè & Petite Four Shells
Siljans mini croustade shells are a crispy cup for the ultimate hors d’oeuvres and dessert.
Share
Microwave Made Panna Cotta
Personally, I love the idea of a dessert with just a few simple ingredients, especially if you’re making it on the plane.
Share