Instructed by trainDAVINCI’s Leif Ytterstad, Executive Majordome

This exclusive trainDAVINCI course, instructed by our Paris, France based Executive Majordome, includes the differences between protocol and etiquette; the meaning and its role in both the private and business aviation sector. Cultural differences, international protocols and etiquette procedures for greeting your passengers and providing VIP to VVIP 6-star inflight service along with the ability to show discretion and preemptive results. Taking “ownership” of your cabin with extreme focus and an eye for detail.

You are the representation and reflection of your flight department/owner’s brand. Learn how to gain confidence by taking ownership of your knowledge and experience by delivering a VVIP and unique experience for your passengers and clients.

Course Agenda:

• Personal presentation, eye for details in the cabin and beyond
• Delivering ‘6-star Service’ and successful interaction with your passengers and clients
• Introduction of Protocol, VIP and VVIP levels of etiquette service
• Cultural awareness and multicultural etiquettes and prospection of international protocols to achieving your desired outcome
• Precedence, order of protocol and service etiquette with various business jet cabin configurations, passenger seating, timing, service utensils and placement
• Preparation and presentation of various beverages in the correct manner
• Wine and champagne presentation, service, techniques and etiquette
• Presentation of formal table settings
• Insight of how to present the menu, and precise procedures for male and female clients, passengers and VVIP’s
• Etiquette and techniques for anticipation and protocol of formal and informal services
• The proper conduct of several and multiple courses with the focus of 5 and above service
• The knowledge of White Glove Service, protocol and performance and methodology
• Mixology of signature cocktails

This course is offered intermittently at the trainDAVINCI School and is available as a stand alone program or can also be packaged with another scheduled trainDAVINCI Elite and Culinary course taking place either prior or after this course. Please see the trainDAVINCI course calendar for available packaged options or please contact us directly for more information.

This specific 3-day or the 5-day Butler Service in the Sky course (featured in the Onsite Training section) are available for client bookings conducted at the trainDAVINCI School or onsite at your flight department or facility.

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

4-Day Course – Bundled Course

This class is a 4-day culinary experience that includes the Private and Business Aviation Food Safety Online program:

Day 4

• Private and Business Aviation Food Safety Online Program
• trainDAVINCI Tool Kit Skills Training
• Garnishing Techniques
• Tips & Techniques
• Why food safety is important
• Safety and security procedures when placing a catering order
• Auditing your food source
• Reheating food in the oven, microwave, and hot pot
• Understanding Portion size
• “Creating the Portion Illusion”
• Food allergy Identification and Hidden Allergens
• Allergens and Food Intolerances
• Stretching portions
• Various plate design plans (covered daily)
• Food storage onboard
• Out of the box recovery (covered daily)
• Water and ice procedures
• Dish cleaning procedures
• Proper sanitization
• Dry ice procedures
• The Art of Food Stacking
• Reheating food in the oven, microwave, and hot pot
• Emergency quick fixes – Savory and sweet
• Culinary Evaluations
• Galley Time Management
• Salad stacks and presentations
• Various plate design plans (covered daily)
• Out of the box recovery (covered daily)
• Creating vinaigrettes
• Salad presentations
• Reheating food in the oven, microwave and hot pot
• Food Preparation – “Some Assembly Required”
• Cooking onboard- “Something out of Nothing”
• Long Haul Front Loaded Stock and Fresh
• “Breakfast of Your Dreams”
• Cutting vegetables for tray service
• Going from Ordinary to Extraordinary
• Culinary Evaluations

The 4-day course includes trainDAVINCI Garnishing Tool Kit, Culinary Elite manual featuring garnishing instructions and presentation techniques, conversion charts, reheating temperature and food allergy charts, necessary food safety procedures, and recipes.

This 2-day training program provides a thorough presentation and hands-on experience preparing and serving VIPs aboard the aircraft. Additionally, new ideas for the cabin crew on menu planning, cabin staging, storage, making beds, and protocols will be demonstrated for both domestic and international travel.

There are only a few things that can make or break your passengers’ experience on a business jet flight. Quality catering and inflight service are definitely two leading contenders in this ever-changing and demanding world of business aviation. You will learn the latest boarding presets and inflight service techniques and skills as well as proper table setting standards suited for inflight and various cultures. As many cabin crew members can now contest, today’s perceptions and expectations have dramatically changed!

The goal of trainDAVINCI’s Service Elite is to provide the most current information available on catering techniques, food handling safety, service tools and hot topics within our industry for our experienced cabin crew students. Course is a blend of classroom lecture, visual presentations, and interactive student scenarios in the cabin service trainer.

Available separately or bundled with other programs – varies per month.

Hot Topics

Sharing and discussing the latest and hottest catering, inflict service and speciality foods trends in business aviation as well as showing you all of of the “must have” tools to have onboard your aircraft or carried in your personal travel service kits.

Sushi, Sashimi & Sake Service

• • Handling safety
  • What and how to order
  • Presentation
  • Accompaniments and pairings
  • Chopstick etiquette
  • Tools needed
  • Serving sake

Wine, Champagne & Cheese Service

• Pairings
• Storing and safety
• Presenting and serving
• Stemware
• Tasting and pairing interactive
• Champagne service
• Cheese service and pairings

Caviar Service

• The basics
• How much do I need?
• Presentation
• Must have tools
• Accompaniments
• Vodka and champagne service

Formal Tea Service

• The basics
• Type of teas
• Presentations
• High Tea, Afternoon Tea (Low Tea), Chinese and Japanese Tea Ceremonies
• Must have tools and accompaniments

Coffee Service

• The basics for the in-flight barista
• Type of coffees and services
• Espresso and specialty coffees
• French press

Making a Bed

• The basics and “Tricks of the Trade”
• Single and double berths, divans and staterooms
• Preset beds
• Turndown service
• Passenger amenities

Setting the Stage

• Creating a WOW! Factor cabin experience
• Setting the Stage in the cabin (cabin presets)
• Greeting your passengers and pre-flight departure service
• Table Settings and Various Service Techniques