Paula Kraft

Founder
DaVinci Inflight Training Institute
 

Paula Kraft , the Founder of DaVinci Inflight Training Institute, is a distinguished expert in aviation catering and food safety. She has made significant contributions to the industry, including her role as a catering contributor for the globally read BlueSky Business Aviation News magazine. Kraft is also actively involved with numerous aviation and catering-related groups, serving as a board member of Women in Corporate Aviation, the International Caterers Association, and the International Inflight Food Service Association.

Kraft’s extensive experience includes serving as the past chair of the NBAA Flight Attendant Committee Caterer’s Working Group for 15 years, where she perfected unique catering training sessions for NBAA conferences and events, and later for EBAA. Currently, she is a valued member of the NBAA Flight Attendant Advisory Council and the Training and Safety Subcommittee. She was also a founding member of the steering committee for the creation of a European Flight Attendant Committee and conference. Additionally, she serves as a food safety and hygiene subject matter expert to the board of the International Standard for Business Aircraft Handlers (IS-BAH) and as a subject matter expert to the ASTM International Business Aviation Cabin Crew Certification.

After founding Tastefully Yours Catering, Kraft has been dedicated to offering culinary and food safety-related training to the general aviation community. With a strong commitment to improving catering safety, risk mitigation, and safe food handling, she developed and introduced the concept of a “catering safety management system.” As a certified food safety instructor, she offers catering SMS, culinary classes, service and etiquette classes, as well as recurrent and initial training at her state-of-the-art facility in Fort Lauderdale, Florida, for all aviation professionals.

Kraft’s first-hand experience, business acumen, research, and relationships make her an industry expert. Her insights and knowledge will undoubtedly help raise the professional training level for flight attendants today, reducing the risk of food-related concerns tomorrow.