The blog gets handed to Cello's Cabin Services Head Kellie Joyce this week for a view from the top!
The day starts at 0400 when the crew operating our current trip finally landed and sent me a text report on their flight. Apparently all went well, and our latest service enhancement of inflight beauty therapy went down a storm! The principal passenger had an Indian Head Massage and a bottle of Stella!
During the course of preparing to go to work and the subsequent school run, I receive a number of calls and emails regarding the catering requirements for the next leg... I need to source a particular vintage of a Californian Cabernet Sauvignon; Can I put together a menu for a three course meal, which must include a red meat, white meat, fish dish and vegetarian option? A planned broker aircraft viewing in Madrid is postponed following last night’s snow diversion so can we cancel the catering?
On arrival at the office, the studio representing our current client contact me regarding the beauty therapist, they would like her on all the forthcoming legs if possible. I liaise with my supplier and he agrees. Pheew!
Then to work on the menu, I select the following, hoping that it covers all the requirements of our Hollywood starlet...
Starters
Asparagus Tips with Pea and Asparagus Mousse
Smoked Duck and Melon with a Thyme and Orange Compote
Smoked Salmon, Cream Cheese and Chive Parcels with a Tomato Dressing
Entrees
Fillet of Beef with Shallots and Button Mushrooms in a Madeira Sauce with Carrots, Green Beans and Sauté Potatoes
Breast of Chicken with a Parmesan, Pancetta and Parsley Topping with a Tomato Sauce
with New Potatoes, Broccoli and Carrots
Supreme of Salmon with Spinach, Cheese and Mushroom with a White Wine Sauce and
New Potatoes and Peas
Roasted Red Pepper with a Butternut Squash Risotto and Tomato Sauce
Desserts
Vanilla Panacotta with Poached Blueberries
Chocolate Tart with Orange Compote
To finish
Local English Cheeses with Biscuits, Cheese and Celery
Coffee and Petit Fours
I receive a call from the caterer down route, as the aircraft was diverted how can they obtain the china and glassware from the previous sector? Luckily the crew and engineering guys are already up and about and happy to help....we exchange emails and texts, and the washing up gets done!
After selecting corporate gifts for our suppliers, I get to work on the wine request. We have an excellent local supplier, whom has access to some of the most exclusive vineyards in Europe and the New World... if anyone can find it, Nick can. It’s a tricky request, and strangely named “CakeBread” .
The studio advises they are happy with the menu choices and so I set about ordering everything, with the various suppliers across Europe and the UK. Nick then calls to advise he’s sourced the wine, and a fabulous white as an alternative given the menu.
We receive another call that the passenger figure has reduced to 17 for the next sector, so the crew are going to eat very well tomorrow, I’ve ordered enough for 40!
The day is now drawing to a close, and we are hoping for an impromptu glass of wine after work to welcome our latest addition to the team. But the No1 on the trip calls me with a further brief from the PA to the principal passenger; apparently she likes to “keep things simple” and now wants just cheese and tomato pizza and a beer on the next sector.... Oh well! Best get back on the phone.
And now preparing for the next sector
An operation a bit like the graceful swan--elegantly demure above the waterline and paddling with some considerable enthusiasm beneath!!
So --which of our customers ( with the availability of all the bespoke food on offer ) ordered Subway and Coke?
