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Monday, April 29, 2013

Expect the unexpected (My sky-high life)


Cornelia Valerie Voigt, Cabin Crew Member

"Expect the unexpected" – This message was drummed into me during my safety training. Even though most flights take place without incident and flying for many passengers is akin to riding a bus, we flight attendants are trained, prior to every take-off and landing, to consider what to do in the event of a serious event. Perhaps you have noticed flight attendants deep in concentration, sitting with their hands tucked under their legs ahead of take-off or landing. This should not be taken to mean that our hands are cold. What you are witnessing is a safety measure known as the “One Minute of Silence Review”. Its purpose is to ensure that we know how to respond properly in the event of an evacuation.

Not long ago, however, I was confronted with a completely different type of unexpected situation. It was supposed to be a routine flight to Boston, which just happens to be one of my favourite destinations because I made a language-stay there in 2010. Shortly before departure my host mother informed me that she and her husband had met precisely 35 years ago, in 1978, during a blizzard. To my astonishment, the captain informed us during the briefing that we should prepare ourselves for an extended stay in Boston as the city was bracing for a blizzard on the scale of the one that had hit in 1978! The rest of crew was not exactly thrilled to hear this news, but I inwardly cheered.

Wednesday, April 17, 2013

Interview with the creative personality behind the current meals: Martin Göschel


With the introduction of the new SWISS Taste of Switzerland food cycle on board our long-haul flights, we had the chance to interview the creative personality behind the meals: Martin Göschel from the Hotel Paradies in Ftan, canton Graubünden. If you read the article carefully, you can even win an overnight stay at his hotel.

Which recipe have you chosen for Swiss Taste of Switzerland and why?

Martin Göschel: At the Hotel Paradies in Ftan the preparation of our meals has a strong regional leaning and we use predominantly local products. My mission was to choose three courses from two menus. A starter with mild buffalo mozzarella, sourced from water buffalo raised here in Ftan. Their milk is processed into mozzarella at a dairy in nearby Tschlin. The resulting product is very unique. For the second course we selected a fish, char, cooked “au gratin” with a crust from the “arven” tree. The “arven” is a local coniferous fir. The young shoots are comparable with thyme – they look similar and both contain essential oils. When you cook the fish au gratin in this way, you have the feeling that you are walking through the surrounding forest because the aroma there is equally wonderful. Another good example is our final dish. We have transformed the world famous Engadine nut cake into a walnut mousse, which we top with a small amount of caramel which is similar in aroma to the Engadine nut cake.

Wednesday, April 10, 2013

News from Scandinavia – or: confessions of a non-skier


Julia Schuchardt, Marketing Manager Scandinavia & Finland

Unbelievable but true: although I’ve been working for SWISS for six years now, I am still not a skier! Born and raised on the German side of the River Rhine, I always considered myself as more compatible with the Mediterranean lifestyle (which can also be found in Switzerland, by the way, for example in Lugano). But instead I “ended up” in Scandinavia, which turned out to be the start of a true love story: the people, the nature, the cities, the culture… I really adore living here and, of course, I do my best to promote SWISS as the Scandinavian skier’s airline of choice. But where to ski in Oslo, Norway? At Holmenkollen of course, the world-famous ski jump which is home to the FIS World Cup Nordic Skiing.

During one weekend in March each year, the area turns into a real festival arena with masses of people dressed up in traditional Norwegian garments, disguised as trolls or with their faces painted in their country’s colours. For Norwegians it’s a must and I can tell you that it’s well worth it! Have you ever seen someone jumping from 60m above the ground at a speed of almost 100 km/h? If you plan to come next year, make sure to bring some flags and cow-bells with you to cheer on the athletes! If you want to visit one of Oslo’s most well-known landmarks to enjoy a breathtaking view over the city and the Oslo fjord from its top, you will find more information at http://www.holmenkollen.com/eng

Wednesday, April 3, 2013

SWISS on Instagram (@FlySWISS)


Philipp Bonkatz, Revenue Management & Pricing

Aloha everyone!

This is Phil from Zurich! Again someone from Zurich you might think? Well – it is where our head office is located, and I am proud to have been working for SWISS for more than three years now. I am in the Revenue Management department, together with around 40 colleagues who are responsible for the pricing and optimisation of our flights. Imagine what a workload that would be for one person only! As I am originally from Berlin – our most recent destination of the month – you can also expect one or two pictures from my hometown! In general, travelling is more than a hobby for me – it is just so appealing to see new places and get to know new cultures all over the world. And, ideally, enjoying the lovely weather! So some other travel impressions might follow :-).

Feel free to comment and ask questions while following the month of April on SWISS Instagram – I am looking forward to it!

Mahalo and cheers for now from ZRH
Phil