Culinary delights prepared in a postage stamp size camper galley are paramount for most VIP flights. Skilled crew can often surprise the most astute dining critics. But, proper planning of the galley area can be a tall order in this era of modular Ikea flying kitchens. Small to mid-size jets typically utilize snack and platter type service. Once you move into large cabin class aircraft, range might mean multiple meals with cold storage and on-board cooking as regular food service.
The best place to start is with your passengers themselves. If you fly with same passengers, your task is easy, a few basic question of likes and dislikes and your all set. If you fly a varied group on a regular basis the same quarries can apply, but if you’re a charter operator who must cater to a multitude of different tastes, than planning the galley can be a headache. Some charter operators limit meals by provide high end, pre-planned menus that cover even the pickiest passengers.
Another source of good information is from your caterer. Chances are they prepare your food service for you in advance. Sit down with these professionals and figure out the best way to plan, store and serve their meals. Find out how it will come packed, in with types and sizes of containers. As an example; will a sandwich tray fit in the designated storage area or does your aircraft require chilled compartment because the boss likes fresh seafood.
The typical galley comes in five zones. One zone accommodates food storage, one covers beverage service, and one is for service items such as china, crystal and silverware. Then there are the two zones for preparation and cooking. In the next five installments of Galley Planning, I will cover each of these areas in depth.
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