![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)
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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Posts by tag
planemade
18 posts
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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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…
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[Plane]made Biscotti
Biscotti looks way fancier than it is, it looks super gourmet, but seriously it’s like cooking one big loaf of a cookie twice. Don’t be intimidated by this, I promise…
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[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…
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[Plane]made Ricotta Gnocchi
Homemade pasta was a hit guys but it can be so damn time consuming and a little tricky to get done on a plane, I wanted to roll out this…
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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
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Emergency Salad Dressing
Its a story we can all relate to… the caterer/restaurant/whomever forgot to include the side of the salad dressing. Rather then call them in a pinch to hurry back with…
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3 Ingredient Canapé- VEGAN!!
Isn’t it so fun when you find out that your clients have certain dietary restrictions last minute?! NOT. Well folks thats where the inspiration for this canapé came from. Finding…
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