Advanced Culinary and skills training for business aviation professionals. Daily modules are designed with hands-on interactive culinary training combined with instructor lecture, visual presentations, detailed manuals, handout materials and all needed tools to successfully complete the lessons. Each class is taught by aviation industry expert Paula Kraft and conducted in the state-of-the art culinary lab in the trainDAVINCI Training Center.

These courses will provide the understanding of the basic needs and restrictions of your clients, enabling you to order more precisely the food matching passengers and flight crew requirements, considering the restrictions of an aircraft galley for the appropriate dish for the specific time of day.

You will gain a valuable understanding of aviation specific packaging, foods and the interplay among ingredients, various cooking methods and seasonings that work best at high altitude. You will learn how to make an order a simple task while reducing waste and food costs. You will gain the ability to prepare and present foods that create a “Wow” factor for your passengers, guests and the flight crew, while even overcoming mistakes that might otherwise ruin the dining experience.

Available separately, or bundled with Service Elite and/or Cabin Safety Training

5-Day Course – Bundled Course

Includes days 1, 2, 3 & 4 agendas, plus the following day 5 agenda:

Day 5

• “Breakfast of Your Dreams”
• Platters
• Fruit plates
• Cheese trays
• Cutting vegetables for tray service
• Going from Ordinary to Extraordinary
• Out of the Box Recovery (covered daily)
• Various plate design plans (covered daily)
• Creating vinaigrettes
• Salad presentations
• Reheating food in the oven, microwave and hot pot
• Culinary Evaluation

Day 5 courses includes: days 1-3 tools and handouts plus additional tools added to the tool kit, recipes, and photo book of examples

NBAA Regional Forums bring current and prospective business aircraft owners, operators, manufacturers, customers and other industry personnel together for a one-day event at some of the best airports and FBOs in the nation. Regional Forums incorporate exhibits, static displays of aircraft and education sessions into one-day events located across the country to help introduce business aviation to local officials and prospective owners and operators, and to address any current issues in the regions.

DaVinci Inflight Training Institute is exhibiting: Booth #218. Please stop by and say hello!

Click here to Register: https://nbaa.org/events/2020-west-palm-beach-regional-forum/

This intermediate level course covers the mechanics and configurations of plating by learning basic plate design templates, the use of negative space, the elements of composition, balance, and contrasting elements for the completed composition. Each class is taught in the state-of-the art culinary lab in the trainDAVINCI Training Center.

Come join this fast paced high energy class to learn sauce and puree techniques; and plate enhancements that will get the WOW! factor every time served. The class will work with event caterers, inflight caterers, hotel food, restaurant food, and staff prepared components for each practice plate. The class is hands-on, preparing all enhancements and plating by reinventing common food items into an amazing eye-catching part of each plate. We will learn how to use time management to reheat and plate up a full aircraft in record time.

Presentation enhancements to simplify plating and reduce plate up time will include several examples for starters, appetizers, starter salads, entrée salads, sandwiches, breakfasts, soups, entrée and desserts by:

• Creating Vessels
• Creating Stacks
• Creating Bundles
• Reinventing the potato, ancient grains and rice
• Reinventing the Crostini
• Reinventing bacon and egg presentations
• Reinventing presentations for fruits and vegetable sides

This course is offered approximately every other month. Please check our course schedule for details.