[Plane]made Truffle Butter Crab Cakes
This recipe started and was developed by an amazing project Flightess had with an incredible Flight Tech/Attendant whose aircraft owner loves a crab pasta dish he makes for him. We…
Share
Posts by tag
planemade
25 posts
BREAKFAST DU JOUR- CREME BRULEE WAFFLES WITH BERRIES AND YOGURT TOPPING
by Breana Paris CREME BRULEE WAFFLES WITHBERRIES AND CREAM TOPPING Ingredients:-Frozen waffles(2 per person) -Frozen berries(1/4 cup) -UnsweetenedYogurt(1/4 cup) -Mint (4 leaves-Chiffonade) -Butter (1/2TBSP) -Maple Syrup (2TBSP) Directions:1. Begin by…
Share
Terrarium Matcha Chia Pudding
Perfect for a Vegan, Non-dairy, or Paleo centered guest diet preference. Prep these two hours in advance for the perfect consistency (not too runny or too hard!). As soon as…
Share
Oatmeal-Pouch Berry Skillet Crumble
With Summer winding down, we have access to the juiciest, ripest berries. This Berry Crumble dessert is super easy to make inflight and really pulls on the heart-strings of flavors…
Share
[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…
Share
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…
Share
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.
Learn More 
[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…
Share
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…
Share
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…
Share
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