Register

To receive our newsletter, click below…

Poll

Have you seen an increase in the amount you pay Sky to screen sport in your pub?

Jack Bradley - one of bmi's Onboard chefs

A day in the life of a longhaul chef

14th November 2007, 11:21am

Arguably one of the most unique jobs in the world, bmi’s on-board chefs work in the most unusual environment, in a galley kitchen which measures just 7ft long by 3ft wide and at thousands of metres high in the sky.

Arriving at least an hour and a half before take off, bmi's on-board chefs arrive as early as 8am at the airport to run through the latest safety and security notices.

Once complete, only then can the chef look through the passenger list and make a note of any specific requirements.

Before officially boarding the aircraft, chefs are rigorously briefed by the cabin services manager.

Questions regarding first aid, aircraft security and general safety regulations must be answered correct by the on-board-chefs before they are allowed to fly.

Responsible for food checks and replenishment, the on-board chefs ensure all the necessary ingredients are well-stocked ready for take off.

By 11am, all longhaul flights have departed and the on-board chefs are hard at work at 30,000ft freshly preparing up to 24 meals in the galley kitchen, as well as recommending a suitable wine for each dish.

Once the main course is complete, the chefs continue to prepare light bites for passengers as and when requested, before finally serving a delicious afternoon tea prior to landing.

With the afternoon and evening to explore, bmi on-board chefs then settle into a hotel to relax and re-charge batteries, ready to start again on the return journey home.

For further information and lowest fares, please visit www.flybmi.com or call the longhaul reservations centre on 0870 60 70 222.

Click here to submit a comment!

Have your say!

To comment on this article, simply enter your name and email and send us your views. Please note that your comment will appear publicly below this article once it has been processed. For enquiries please email info@eatoutmagazine.co.uk.

RSS Feed Subscribe

October 2008

On Site: Ex-lecturer John Dean’s new life at Suffolk Roundhouse
Pigs are Worth It campaign: Chefs on farm tour see appeal of quality meat production
Top Story: Whitbread promotes multi-million pound restaurant brands
In Business: BB’s coffee and muffin empire continues expansion
Mâche Match: UK final of Loire Valley Lamb’s Lettuce competition

View The Archive