“What we need to do is always lean into the future. When the world changes around you and when it changes against you—what used to be a tail wind is now a head wind—you have to lean into that and figure out what to do because complaining isn’t a strategy. ”
Haute Cuisine: Mango Mousse
The dish: A light, sweet mango mousse served in a chocolate shell and topped with fresh seasonal berries, from the caterer's south Florida regional menu.
The caterer: Air Chef, (800) 247-2433, www.airchef.com.
Air Chef opened for business six years ago with the goal of bringing uniform standards to aircraft catering. Cofounder Paul Schweitzer once ran the vendor-relations program at fractional-share provider NetJets and, in that capacity, he saw both the great and the truly awful when it came to catering services afforded business jet travelers. He likes to tell the story of one FBO's attempt at catering: throwing a McDonald's bag over the airport fence. Today, Air Chef is the largest private aviation caterer, managing 300 to 500 orders daily around the world. The company-which employs quality-assurance programs such as Six Sigma-provides single-point-of-contact service through a network of more than 800 affiliates. AirChef's 24/7 CaterLink features multilingual teams who can arrange to deliver food almost anywhere, even to obscure destinations. Air Chef also owns or manages kitchens in New York; Washington, D.C.; West Palm Beach, Jacksonville and Fort Lauderdale, Fla.; Dallas; Denver; Boston; Chicago; Oakland, Calif.; and London. The company directly employs 140. Air Chef tailors its menus to regional tastes. The mango mousse has been popular among Florida travelers.