Training as a Flying Chef

The training as a Flying Chef takes several months and includes the practical and theoretical training in the areas of airline catering and international event catering.
The course of instruction includes the classical workflow in the kitchen (delivery, processing, service) up to the planning/implementation of an event.

After this follows the airline-specific training by DO&CO and the airline customers. In a training center/airplane mock-up specifically equipped for this, the precise workflow on board is learned. That is, the perfect preparation of menus with several courses as well as a la carte cooking in the smallest space.

The first flights take place jointly with an experienced colleague, before the “new” Flying Chef assumes responsibility for the product.

<< back