A Career Advantage in a Changing Industry

The role of culinary arts in the airline industry is evolving. While some commercial carriers have eliminated food service, others now offer premium food service options to stay ahead of the competition. As the industry changes, flight attendants have gained from the skills they've earned in the CIA Exceptional In-Flight Service course.

Here's what three recent participants have to say about their experience:

Jyl Poehlman

"The curriculum was the most applicable information I have received so far that actually pertained to my job in the air."

Jyl Poehlman, a lead flight attendant with private carrier Mente, has been in the business for three decades. She is also a veteran of culinary classes, but felt they were designed for neophytes; she never learned new skills. But Exceptional In-Flight Service at the CIA was different. "The curriculum was the most applicable information I have received so far that actually pertained to my job in the air," she says. "This class was full of talented people with lots to share."

She gives high marks to Chef-Instructor Mark Ainsworth. "Chef Mark was awesome at allowing the class to share information regarding our unique passenger- and travel-related challenges without adamantly adhering to a set agenda," she says. "He was eager to offer suggestions on how to deal with and solve some of the special issues as they were presented. The excellent instruction offered at the CIA—not to mention the incredible experience of just being on such a beautiful campus—allowed me to leave with a large amount of new knowledge that I can apply to my current position.

"This class is a must for anyone wanting to expand his or her culinary talents in the galley, whether they are new or longtime in the corporate aviation industry."

Ellen Rentzsch

"I feel any flight attendant in any stage of his or her career can benefit from [this program]."

Industry veteran Ellen Rentzsch, who began flying in 1974, has "lived through many changes and re-creations in the aviation industry." She worked for Eastern Airlines and KIWI Airlines before flying with Boeing, a leading aerospace company. "As a freelance flight attendant, I have met and served people from all walks of life," she says. "Businesspeople, politicians, entertainers, royalty—as well as the guy next door." But no matter whom she's serving, "Simplicity is the one constant. All clients want the same thing: good food and drink, served properly."

So Ms. Rentzsch was very pleased with the information and recipes she received during Exceptional In-Flight Service, saying that the CIA "understands a flight attendant's needs. My current employer is sending all our flight attendants to this class. I feel any flight attendant in any stage of his or her career can benefit from it."

Comparing this program to previous classes she's taken, Ms. Rentzsch praised the variety of skills and recipes offered at the CIA. "I feel that Exceptional In-Flight Service helps flight attendants think outside the box and serve their passengers in an effective way." As a result, she has enthusiastically recommended the program to industry colleagues. "I feel it reinforces what I know to be true," she says. "'Keep it simple. Don't make the job harder than it has to be.'"

R. J. Anderson

"I think more and more owners will want to cross-train their flight attendants into culinary."

R. J. Anderson is a relative newcomer to the industry. After 12 years in medical sales, she returned to her first true love: cooking. Ms. Anderson took culinary classes in Italy and Mexico before launching an in-home catering business. A neighbor who was a corporate contract flight attendant hired her to prepare food for the company owner. Soon, Ms. Anderson was hired as the owner's private chef and flight attendant.

"One short flight to Vegas and a handshake and I was sold," she says. "Keep in mind, I had zero flight attendant experience. But his priority was made-to-order good food for himself and his clients. So I get to cook and travel the world. What better deal is there?"

One of the things Ms. Anderson liked most about Exceptional In-Flight Service was that it was tailored to the needs of the students. "At the beginning of the class, Chef Mark went around the room and asked us what we wanted to get out of the class," she says. "Each person stated something different: menu planning, caviar, wine pairing, and international foods. Chef covered each and every one of the items, even if they were not in the course curriculum. That was very valuable."

Ms. Anderson also found Maître d'Instructor Vincenzo Lauria's insights especially helpful. "Wow! There was a lot I did not know about placement and the proper way of clearing," she says. "Mr. Lauria emphasized portion control and plating."

Having attended Exceptional In-Flight Service, Ms. Anderson has a prediction. "I think more and more owners will want to cross-train their flight attendants into culinary."