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As a VIP or corporate flight attendant, we aim to provide the best possible catering for our guests. After take-off, if there is an issue with the catering, it's too late, and it's our responsibility to correct it. It may have been the perfect catering order, delivered and stored on time and even stowed away safely. But what happens if you have an unexpected guest or even two? If you have been informed prior to the flight, it may well be possible to order some extra meals from the caterer, but what happens once the aircraft door is closed? It is important to have a well-stocked pantry on board, if you have space on your aircraft, as you can make miracles happen. Guests love snacks, so you can always use them as extra fillers in between meals. Pre-cooked rice sachets can be used to fill out a guest's meal, used for a crew meal, or made into a completely new meal. A quality soup or bisque is always useful to have on board for extra guest meals ( or an additional course) or for hungry crew. Dried fruits, nuts, and crackers are always helpful, as in different parts of the world, cheese platters (always a favorite) do not always come with the accompaniments we may have come to expect. Dried fruits and nuts can also be added to salads, as well as extending a cheese platter. Middle Eastern-style dishes can use fruits and nuts as a garnish or to decorate a dessert. Less is more. Many of our guests are attuned to high-quality restaurant meals, which are often smaller portions, so a perfectly plated smaller portion can save the day when extra meals are needed. A portion of rice can be served as a timbale by heating a small coffee cup with water, and it looks elegant on the plate. Slicing a steak or piece of chicken finely can make it go further and be fanned out on the plate to look larger. Placing a small bundle of carrots tied with a chive bow on the side can make a simple, stylish dish. Serving on a smaller size plate is a simple trick to fool the mind and the stomach into thinking the portion is larger than it is. In the Middle East, family style or buffet style is popular, and they like to eat together and self-serve - this takes the extra guest out of your hands, as long as there is plenty of food to choose from. The fruit basket can also be used; fresh fruit can fill out a salad, make a dessert, or provide a breakfast meal with some plain yoghurt and some instant oats from the pantry. If the dish is looking small on the plate, the addition of a glaze/jus (or sweet or fruit sauce) drizzled on the plate can use up the negative space and look appealing to the eye. The remaining catering can also be considered and repurposed and make another meal entirely. Can a sauce (always packed separately) from one dish be used with another protein or with pasta? Can a protein be added to create a completely new meal? If you have some plain pasta and a caprese salad (almost on every menu), the pesto sauce can be used with the pasta and some leftover Parmesan from another pasta dish for a simple, tasty meal for a guest or crew. In an emergency, say double the guests arrive unexpectedly (and yes, that can happen!), then it is acceptable to raid the crew meals for extra meals. This is quite rare, as there is usually plenty of food to go around post-flight. A garnish pack from your caterer is also handy to have on board; it enhances the presentation of a meal, as well as bringing freshness. Microgreens and edible flowers are also nice to have, as they really look attractive on the plate. There is always a plain Greek yoghurt or two in the aircraft chiller. This can be used for breakfast, dessert, a sauce with Indian meals, or a soup garnish, or used as a dip for crudites or snacks with a few flavorings from the pantry. We always tend to have too much bread; this can be made into bruschetta for a snack/appetizer quite easily. It's all about being creative with what you have on the day and thinking outside the box. Not every flight goes perfectly to plan, and just sometimes, a flight attendant has to make magic happen and create something out of nothing, but it's all in a day's work.