A more roomy and relaxed cabin environment for short-haul flights: that’s what Bombardier aims to offer passengers with its C Series aircraft. And as first operator of the new twinjet, we’ve been able to feed a lot of our own SWISS wishes and ideas into the C Series cabin. “Our collaboration with Bombardier has been a one-in-amillion opportunity for us,” says Alexa Luppi of our Cabin Interior Development. “And we’ve been able to play a role here that’s been both creative and pioneering throughout the development process.”

Our Cabin Crew, Cabin Engineering, Food & Beverage Product Development and Catering Operations units have also been closely involved. And over the last six years or so, they have all helped develop a totally new short-haul cabin design with several appealing details. One particularly striking aspect of the new C Series cabin is its generously-sized and closely-arranged windows. “They give the whole cabin an incredible natural brightness,” Alexa Luppi confirms. The overhead baggage bins also help create a roomier feel by closing upwards (rather than down).

Our company has trodden a bold new path with its choice of seat supplier, too, for our new C Series fleet. And with ZIM of Markdorf, near Lake Constance, we’ve also opted for a partner from the broader Zurich Airport region. The seat ZIM has developed does away with the usual two-support mechanism for the folding table, in favour of a single central support. And this, too, creates more space – this time for the passenger’s knees.

The new seats are truly pioneering, in line with the new cabin and the new aircraft in general. “In fact, it was only at the last minute that they were certificated by Transport Canada, the Canadian aviation safety authority” says Alexa. And a further key comfort feature of the new C Series cabin is its wide central aisle, which is broad enough for passenger and trolley to pass!

One regular feature of our SWISS short-haul cabins was not envisaged for the C Series by Bombardier: the Business Class curtain divider. With no guide rail to attach it to and few points at which it could be fixed in place, our desire for such a divider posed an almost unsolvable problem. And numerous options had to be developed, trialled, rejected and improved until a solution was found.

The new Bombardier C Series will also offer passengers with reduced mobility the best possible inflight comfort. The toilets have been made as accessible as possible, and stretcher passengers can also be accommodated on board. The galleys boast extensive SWISS input, too. The rear galley in particular will bear a close resemblance to that of our Airbus A320Ps. And the commonality here will be a further plus for our cabin personnel.

So all in all, when our first Bombardier CS100 enters service in mid-July, our customers and our crews will all be in for a totally new short-haul cabin experience!

(Ed. The published images do not depict the original furnishing of the aircraft)

The post C Series Cabin: More space on the short haul appeared first on SWISS Blog.

We can’t wait until 15 July, when we’ll start operating the new Bombardier CS 100 as the world’s first airline carrier. LX 638, departing at 12:30 from Zurich to Paris Charles de Gaulle will be the first commercial C Series SWISS operated flight. We’re proud, as the national airline of Switzerland, to be the launch carrier of the C Series. Beforehand, we’d like to share a few fun facts about the CS100, so you can get a better idea of our new aircraft.

• 177‘901 Lindor gift boxes are necessary to fill the cargo hold of the CS100 (freight volume = 23.7 m³).

• The C Series has sufficient capacity to fly with 10 elephants aboard.

• The C Series can transport double the amount of baggage than the weight of a fully-grown Orca (approximately 3,600 kg).

• The Mont Blanc massif has an elevation of 4,809 meters. The maximum elevation reached by the CS100 is 2.5 times that of the Mont Blanc.

• Measuring the length of the corridor of the CS100 would require 1,512 one franc coins to be placed side by side.

• 400 liters of milk are required to produce a wheel of Gruyere cheese, which weighs around 35 kg. With the 23,700 litres of milk, which is equivalent to the cargo holds capacity, 2, 073,75 kg of Gruyère could be produced. This is equivalent to 59 wheels of cheese!

• The length of the CS100 corresponds roughly to the length of 8 VW Golfs placed side by side (The CS100 measures around 35 m in length, while the VW Golf measures 4.225 meters).

• On average, the C Series’ fuel consumption is around 2 litres/100 km per passenger. For comparison: On average, the Golf 2016 by Volkswagen uses around 6.4 liters per 100 km.

• The engine of the C Series measures 73 inches in diameter. A person 1.85 m tall (6.08 feet), can stand upright in the engine.

The post C Series: Fun Facts appeared first on SWISS Blog.

Hey everyone. My name is Pedro Lopes. I’m 26 years old and have been flying for SWISS as a cabin crew member for the past year-and-a-half. I was born in Lissabon, grew up in the Bernese Oberland and call the sky my home. That pretty much summarizes my life so far.

My fascination for aviation developed when I was still a little kid, spending a lot of time on the Observation Deck at Zurich Airport. My eyes always lit up when the crew arrived in front of the plane in their special crew bus and joyfully entered the aircraft. What was once a dream has now become a reality. After completing high school in Interlaken, I studied Languages & Ethnology in Berne and Zurich. But I always knew that “the sky is the limit”, and in September 2014, I finally jumped at the opportunity to join SWISS as a cabin crew member.

For the past year-and-a-half, I was able to experience and discover a lot of things, which is why I now want to share my everyday experiences with you in July. I will focus on two things: First of all, I want to give you an exclusive backstage view of our new flagship, the Boeing 777-300ER. I’ll show you what goes on behind the scenes of our “Triple Seven”, what happens during flight, and will give you a glimpse at its new features. Secondly, I want to show you what I do as a cabin crew instructor. You’ll see what the procedure is like on an introduction flight and how the cabin crew and trainees collaborate on board.

I’m looking forward to it and wish all of you an eventful and hot summer!

Pedro Lopes

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Zurich is a waterside city. Crystal-clear Lake Zurich and the two rivers that run through the town cheerfully enrich both the cityscape and the lives of its inhabitants.

Not for nothing is Zurich also known as the “City of Water”. It runs, laps and spouts everywhere. To the south extends deep blue Lake Zurich, while the Limmat and Sihl rivers run right through its heart. The city also boasts over 1,200 fountains, all of them offering free and excellent drinking water, along with no fewer than 17 lakeside and riverside lidos for a welcome cool-off on a hot summer day. No wonder Zurich summers are such an aquatic affair!

A long bathing tradition

The people of Zurich love their open-air lidos, or “Badis” as they are affectionately called. The cult of bathing here dates back to the Romans, who built the first public baths on today’s Weinplatz 2,000 years ago. As bodily hygiene gained in importance, bathing houses sprouted up all over the town, where the locals – separated by gender, of course – could each bathe for an hour. The separate-sexes approach is maintained to this day at two of the city’s lidos. During the day, the “Frauenbadi” on Stadthausquai permits only women to enjoy a sunbath with a wonderful view of the Grossmünster cathedral. The oldest “box lido” in the city, it was built in 1837 as a small “bathing house for females”. The riverside lido on Schanzengraben takes the opposite approach, and is a male-only preserve during the day. In the evenings, though, both establishments transform themselves – as do many of the city’s lidos – into popular “badi bars”. And as dusk falls, women and men meet up here to bring the day to a relaxing end beside the shimmering waters. The city’s badi bars also serve as venues for concerts, readings, theatre and parties.

Events on the water

It’s not just through bathing that Zurich and its people affirm their affinity to water. Countless further events make use of this fluid facility, too: the “Kino am See” lakeside cinema, the “Filmfluss” river equivalent at the Unterer Letten lido, stand-up paddle board city tours and sightseeing aboard the “Felix” and the “Regula”, two riverboats named after the city’s patron saints that ply the Limmat’s waters. A further Zurich water tradition is the annual summer Limmat Swim, when thousands of bathing fans float the 2 kilometres downstream through the heart of the city, from the Frauenbad on Stadthausquai to the Oberer Letten lido. It’s a popular event – not least because swimming is otherwise strictly prohibited in this stretch of the river.

A source of sustenance

Zurich’s various waters also provide the city with more material fare. Numerous restaurants along the banks of Lake Zurich feature fresh fish on their menus; and the city’s Turbinenbräu beer is brewed using pure Zurich water. So where would the locals be without their water resources?

Text: Gretta Bott

The post Zurich on the water appeared first on SWISS Blog.

Bombardier CS100 HB-JBA, the first aircraft to be delivered of our 30-unit Bombardier C Series order, entered service on 15 July. The aircraft had arrived in Zurich two weeks earlier accompanied by the legendary Breitling Lockheed Super Constellation, and had been warmly welcomed by many of our people and aviation fans. A few days later the new arrival was named Kanton Zürich at a media event to present our new C Series to the world. And our employees have also had the chance to get to know our innovative new twinjet inside and out, both at our staff party and in a series of special scenic flights.

The first of our 30 Bombardier C Series aircraft touched down in Zurich at 17:09 on Friday 1 July. After a low pass along Runway 16, accompanied by the legendary Breitling Lockheed Super Constellation, CS100 HB-JBA landed to a warm reception by a large crowd of aviation fans and further spectators. Our first C Series aircraft had arrived via Dublin from Bombardier’s Mirabel (Montreal) works. The delivery flight was performed by Peter Koch, our C Series Fleet Chief and Head of our C Series Programme. “It was a great honour and a personal thrill for me to fly our first C Series aircraft to Switzerland,” he said. “The reception we were greeted with by the people and our partners was very moving, and will stay with me forever.”

Bombardier hands over our first C Series aircraft

Before the delivery flight was possible, the official handover, i.e. the transfer of title, took place on 29 June at Montreal/Mirabel, with HB-JBA transferred into SWISS ownership on the plant premises of Bombardier. That same evening a grand handover ceremony and celebrations were held in its honour. Invited guests naturally included all the project members as well as the Bombardier staff who had assisted in realizing this demanding project over the past eight years. In their words of thanks, representatives of both Bombardier and SWISS praised the good cooperation, which, even if it had not always been simple, had always been fair. All were unanimous in agreeing that, as a result, business partners had become friends. A special video projected onto the C Series works aircraft retold the story of how the jet had come about, culminating in the emergence of the red tail fin bearing the SWISS logo. The actual SWISS aircraft was then showcased in front of the plant building among billowing dry ice, and the occasion was celebrated with snacks and soft drinks.

Kanton Zürich name

Five days later, on Wednesday 6 July, our latest fleet arrival was presented for the first time to local politicians, representatives of the authorities, business partners and media representatives from all over the world. The opportunity was also taken to name our new CS100 Kanton Zürich, after the canton whose residents will benefit most from its “whisperjet” credentials. The naming was performed by Canton Zurich Government Councillor Carmen Walker Späh and Swiss musician Bligg, who was born and lives in the canton. Following the ceremony, the invitees experienced HB-JBA aloft in a scenic flight around the canton and into the Swiss Alps.

The post The C Series era begins appeared first on SWISS Blog.

SWISS’ new Boeing 777-300ERs, the first of which are now in regular service on the airline’s intercontinental network, offer customers in all three seating classes a valuable in-flight extra: Internet connectivity. So SWISS travellers can now surf or send e-mails on their laptop, tablet or smartphone device during their flight. SWISS is also currently trialling a new roaming telephone service under its Internet on Board programme. “In-flight connectivity is something customers clearly want,” says Anna Rothholz of the SWISS Customer Connectivity team. “So, while this feature is still largely in its infancy at many airlines, we decided to offer it from the outset with our new fleet flagship, the Boeing 777.” Anna’s colleague Falko Leonhardt is clear about the goal here, too: “Ultimately, we want all our SWISS aircraft to offer our guests and our crews the kind of end-to-end connectivity that they’ve long enjoyed on the ground.”

Before that vision becomes a reality, there are still a number of issues to resolve. The challenges are substantial, the field is evolving fast, and much of the current work is being done on essentially a greenfield site. “What we’re having at the moment are various technical discussions and clarifications,” says Andreas Bösch, who is responsible for eOperations Projects within the young and interdisciplinary Customer Connectivity team. “At SWISS, in contrast to other airlines, we’re putting a particular emphasis on the whole construct that we’re using on our Triple Sevens.”

The Customer Connectivity team’s work was correspondingly groundbreaking in the intensive ten-month lead-up period before the new feature was launched. “Once we’d compiled all our customers’ wishes and needs – with the help of market research – we had to basically develop the new product from scratch,” Falko Leonhardt explains. “We had totally free rein here, along with the valuable support of many other SWISS units. And in some areas we really were treading entirely new paths – which has made the whole undertaking very exciting to be involved in!”

After considering various approaches, the team ultimately decided to meet the evidently wide range of SWISS customers’ online needs aloft by offering three different data packages of varying prices. “We can’t provide in-flight Internet connectivity for free yet,” Falko Leonhardt explains. “So it was important to us to offer our customers a fairly priced product that also keeps our costs under control.”

The Customer Connectivity team have been keenly gathering the first feedback from the new service since it was introduced with SWISS’ Boeing 777 to enter service early this year. “The data packages have proved very popular,” says Anna Rothholz. “And the roaming telephone facility hasn’t prompted any complaints from passengers yet, either.” The Customer Connectivity team (which officially doesn’t even exist within the SWISS organisational structure!) still has a lot of work ahead of them, though. Simply keeping pace with the needs and the developments in the connectivity field is a challenge in itself. “It’s an area that will keep us all busy for a long time to come,” Falko Leonhardt is convinced. “But we’ll be tackling it all step by step, and with a firm focus on delivering the best end product for all.”

How does this work?

Internet connections may be almost a given today on the ground. But they’re far more complex to ensure at over 10,000 feet. SWISS’s Internet connectivity is provided via a chain of geostationary satellites dotted around the equator some 36,000 kilometres above the earth. The satellite connection is via an antenna on the aircraft’s fuselage. As the flight progresses, the aircraft sends its signals to the nearest satellite, which passes these on to the ground (or vice versa, of course). It’s the satellite connection that is the vital element in all this. And if an aircraft moves out of the range of one satellite, it will establish a new connection with the next one in the chain.

The post Online aloft! appeared first on SWISS Blog.

Bonjour, dear #flyswiss-Follower,

My name is Ariane and my heart beats for aviation. What was once planned as a six-month excursion into the world of aviation has turned into 6 years, in which I have been able to happily work in this field.

After graduating from high-school, I developed a curiosity and wanted to get a glimpse of this dream-world – and never left it. Yes, I did draw pictures of aircraft as a little girl, spent many hours watching aircraft with my brother and my best friend and, of course, dreamt of eventually working in one.

Today, dear #flyswiss follower, there’s a lot I need to share with you:

I never thought that this childhood dream would become a reality. But it makes me happy knowing that dreams do become real, if you just believe in them hard enough. Sometimes you just have to dare do something; all you can do is win. We have to live our dreams. My profession as a SWISS cabin crew member is not a job: it’s a passion. Passion is my key to happiness. It’s an inner, deep-rooted force, which motivates me day-after-day. Our most important asset is time, which is why I choose to spend my time doing something that fulfils me 100%.

The joy of working with people from around the world is what keeps me feeling alive. To me, laughter is like medicine, and the amazing crew and many of our passengers make me laugh all the time.

It would be my pleasure showing you this month why I chose to pursue my passion and what makes me happy day-after-day.

Off we go, let’s fly and laugh together!

The post Instagramer of the month in August appeared first on SWISS Blog.

It’s with a beaming smile and a friendly “Bonjour!” or “Hello!” that everyone is greeted at SWISS’s Basel Airport office building by its two receptionists.

And their uniforms are as impeccable as their make-up. It’s not just their warm smile and their SWISS uniform that Myriam Manca and Sandra Reck have in common. They’re both from Alsace, too. Myriam has been in charge of the small Basel Reception unit for over 15 years now. And before that, in the 1990s, she served as a flight attendant with SWISS’s predecessor Crossair. Sandra has been with SWISS since 2002. She initially joined Revenue Accounting, where she still works 50 per cent today. “I’d always wanted to be a flight attendant as well, and work at the airport,” she recalls. “So my job at our reception gets me a little bit closer to that dream.”

Sandra has been assisting Myriam for three years now. Myriam is clearly delighted with the extra help. Because anyone who thinks that all the pair have to do is smile all day is very much mistaken. Their duties range from facility management to answering or passing on customer calls, organising training (and training room equipment), supplying the materials for meetings and briefings, using various security and IT systems and providing back-office services. “It can all get pretty complex,” Myriam confirms. “We never know when we arrive in the morning quite what the day will have in store!” – “And that,” Sandra adds, “makes it all the nicer to know that you’re surrounded by colleagues you can really count on!”

Over 300 people pass through Myriam and Sandra’s reception area every day. “We’re pretty exposed in our work,” Myriam concedes. “But we both really enjoy having so much direct contact with our colleagues and customers, too.” It’s not just SWISS personnel who come to the building, either. “We constantly get visitors who’ve got lost on their way to the airport,” she explains. “Some of them even want us to check them in!” While SWISS ceased its flight operations from Basel, the SWISS airport office building will remain a special place, and one that offers Myriam and Sandra regular highlights in their work. Such as? “Organising the events around the return of the Super Constellation to Basel,” Myriam enthuses. “Or planning big customer events,” adds Sandra, “or decorating the premises, like putting all the ornaments on our annual Christmas tree.”

They may be small things. But in the end, it’s the little things – like a quick smile or a friendly “Bonjour!” – that make all the difference. And they’re keenly appreciated, too.

Text: Valérie Ziegler Photos: Jen Ries

The post Behind the scenes: the warmest of welcomes appeared first on SWISS Blog.

“It’s a massive and powerful machine!” exclaims SWISS Captain Conradin Volland. Just over a year ago he was flying the Airbus A320 family around Europe. We’re still in that airspace today as we head for Prague on this stormy June evening. But the Boeing 777-300ER whose cockpit we’re sitting in weighs over 350 tonnes fully laden – almost five times as much as an A320. SWISS has ordered nine of the long-haul twin-jets, which will gradually replace part of the present Airbus A340 fleet over the next two years.

Conradin Volland knew he wanted to be a pilot when he was just 14 years old. Two years later he took off on his first hang-gliding flight. While his boyhood ambition still keeps him more than satisfied, Conradin, who’s now 48, decided while he was still a first officer that he wanted to be a flying instructor, too. And for several years he helped the pilots of the SWISS Airbus fleet to make the transition from first officer to captain. It was a role in which his personal and social skills proved just as valuable as his technical knowledge and abilities. “I love interacting with so many different people in such a dynamic working environment,” he explains. And alongside the variety that it brings to his work, he also appreciates the fact that his training activities mean he can spend many an evening at home. “Though not always to the delight of my 17-year-old son,” he adds with a grin.

Conradin started his conversion training onto the Boeing 777-300ER last spring. But this experienced captain will frequently be found on one of the cockpit jump seats, too – as he is today, when, in his instructor’s capacity, he’s on hand to advise and assist First Officer Christian Daisenberger and Captain David Jäggi in their new workplace.

Just six minutes after take-off, we’ve already reached a flight level of 7,000 metres. “It’s amazing the power this plane has in the climb,” Conradin remarks. The two pilots calmly steer their aircraft through the clouds, as if it were child’s play. The summer storms pose no surprise: David and Christian have already discussed what alternate airports they could use if they find a storm cell hanging right above their destination as part of their pre-flight preparations. “The Triple Seven is really direct and logical,” Conradin enthuses. “The controls feel so good in your hands. I’m already looking forward to my next rotation: in a few days I’ll be off to Los Angeles!”

The motivation and the delight in being part of the new SWISS “Triple Seven Family” and flying this 74-metre-long aircraft is palpable with David and Christian, too, as they maintain constant contact with the air traffic controllers on the ground and monitor the flight and their instrument displays. They seem extremely familiar with it all, even though they’ve only been flying the 777 for the past two months. Teamwork par excellence! Conradin seems to agree, judging by the frequent nods and thumbs-ups that he gives as he makes his notes for the post-flight debriefing. “It’s really exceptional, and really heartening, to see and feel our 777 pilots helping and supporting each other through their highly intensive conversion training course,” he says. “There’s an incredible exchange among them – something I’ve never experienced before to this degree in my 25 years in the cockpit.”

Flying evidently holds as much appeal to Conradin now as it did when he was 14. He enjoys the layovers – the time spent at the destination – which can be of up to three days, and which give him the chance, for instance, to indulge in some fresh-air sporting activities. But he also still clearly loves his time aloft. As our flight returns from Prague to Zurich, a golden-glowing sun slowly sinks below the clouds. Do moments like this ever become routine? “Never!” is his unequivocal reply.

Text: Valérie Ziegler / Photos: Jen Ries

The post Flying high appeared first on SWISS Blog.

„Ladies and gentlemen, this is your First Officer speaking”

Welcome to the journey of a short-haul SWISS pilot. About me: My name is Pierre, I’m 24 years old and live in the airport town of Kloten. I’ve been employed as a “Jumbolino” (Jumbolino stands for our Avro RJ100 fleet) pilot and am stationed in Zurich.

I was born and raised in Speyer in Germany, and have been living in Switzerland for the past 3 years. My career started around 6 years ago, and was marked by a couple of detours. Starting out as an employee at a fast food restaurant, I moved on to delivering packages, and finally worked as an air traffic controller.

This was followed by perhaps the most defining moment in my life: getting trained to become a commercial aircraft pilot. That’s a highly condensed summary of my professional background. In reality, however, it was a long and tedious journey until I reached the cockpit, which I will be telling you more about in September.

I’d like to invite you to accompany me on my daily journey as a pilot. I will be giving you insights into areas you not have access to as a passenger. But I don’t want to reveal too much yet. Just let yourself be surprised.

Are you curious about finding out more? Then all that’s left to say is: Welcome onboard! Have a great flight!

Yours,

Pierre

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The Boeing 777-300ERs acquired by SWISS have a maximum take-off weight of 351,530 kilos. Watching such a huge aircraft take to the sky is an impressive sight. Equally impressive is the unfailing reliability of our cockpit and cabin crews, ensuring that every single SWISS flight on each and every route all over the world is fully staffed.

Head of Cabin Crew Planning Heinz Herzog, himself a former airline pilot, is responsible for drawing up our monthly rosters together with his team at SWISS’s headquarters in Zurich-Kloten. “Our focus is partly on long-term planning – matching the total number of cabin crew to our anticipated fleet capacity while taking account of different work schedules and training programmes. At the same time, we also have to plan our crew rosters for the month ahead.” It is a very complicated business when you consider that each of the SWISS fleet’s new aircraft – the Boeing 777-300ER and the Bombardier C Series – involves a complete change in staffing requirements, and, of course, familiarization training has to be organised for all flight crew. What is more, as well as all the different working hours and legal rules, collective bargaining agreements and contracts, the planning team has to consider individual staff requests to work at particular times or book holiday leave, for example. It can be very tricky. “We have to liaise closely with lots of others, too – including cabin crew managers, the cabin staff union and those responsible for the flight plan and the product, who tell us for example how many crew we need for a particular model of aircraft. Last but not least, we have to coordinate with our colleagues in the Cockpit Crew Planning team,” explains Heinz. Fortunately, the job is made easier by a powerful IT system.

Although the crew planning teams at SWISS make every effort to accommodate individual requests using the wealth of optimisation tools at their disposal, cabin staff understand that it is not always possible to do so. “It is easier now, though, to assign crew members who get on particularly well with each other to the same flights. As I see it, the level of satisfaction among our cabin staff is pretty high – though there’s always room for improvement, of course.” Heinz and his team clearly enjoy their work: “I love the job – it’s demanding and very dynamic. We constantly need to work out creative solutions whenever a problem arises. There are eleven of us altogether, and the team spirit is fantastic. For me, that’s really important.” So is Heinz ready to meet the challenges of further expansion over the coming years? “Absolutely!”

Text: Tamás Kiss/Fotos: Nelly Rodriguez

The post Cabin Crew Planning appeared first on SWISS Blog.

Travellers using SWISS’s new lounges in Zurich Airport’s Terminal E can while away the time in stylish leather armchairs, which are the product of a special partnership between de Sede and SWISS.

SWISS’s new lounges in Zurich Airport’s Terminal E have been truly enhancing the pre-departure time for the airline’s premium customers since they opened in late January. The new SWISS First/HON Circle, Senator and Business Class lounges extend over a generous 3,300 squaremetres. Each lounge has been further zoned to meet its users’ various and individual needs. The features here range from gourmet and show kitchens to a bistro, a whiskybar (withover200whiskies), advanced workstations, relaxation areas, showers and even hotel rooms. What’s really special about the new bright and roomy lounges, though, is their typically Swiss character. Local materials have been extensively used,in such features as the smoked oak parquet floor and the unique Jura limestone walls. And a crowning accent here are undoubtedly the wonderful leather armchairs by Swiss furniture manufacturer de Sede.

A partnership of passions

When de Sede CEO Monika Walser talks about the company’s partnership with SWISS, she positively beams. “Once the architects of the new Zurich lounge complex had decided that ‘Swissness’ would be a pillar of their concept, we all realized very soon that there was a genuine chemistry between us. After all, de Sede is all about products that inspire their surroundings and put the individual centre stage.” Bruno Schlaefli, SWISS’s Head of Ground Services Product, concurs. “As The Airline of Switzerland, we were delighted to work together with a Swiss design manufacturer to develop this special range of furniture that puts the prime emphasis on people, leather and comfort. After all, we didn’t just want to buy some armchair on the market for our new lounges. We wanted to team up with a quality partner to set new benchmarks here, too.” So how did the partnership turn out? “We both saw, after a trial phase in which we shared our ideas and aspirations and developed a series of prototypes, that we really did have the same quality commitment, and this gave us a really firm foundation,” Monika Walser recalls.“ But the special product that we were left with at the end of the process owes just as much – if not more – to all the passion and the dedication that everyone put into this project, from both sides of the partnership.” To take just one example of the quality commitment here: the new SWISS armchairs are covered only in leather from bulls, as cow leather often has too many stretch marks from the animal’s previous calving. And to take another, these am threads used vary in colour from lounge to lounge.“ We’d like to be present with individualised objects like these all over the world,” Monika Walser concludes, stroking the leather of her de Sede chair.“ At the same time, though, we’re determined to remain a house of crafts folk ,too!”

Text: Tamás Kiss/Photos: Claudia Link

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Grüässäch Willommen Kia Ora 歡迎 Bienvenido Namaste Bienvenue ようこそAloha Välkomme Тавтай Welkom Dobrodošli Καλώς ορίσατε Shalom Benvenuto 환영합니다Welcome морилогтун Salaam O Aleikum

My name is Nicole Schneider, and as your hostess above the clouds, I would like to welcome you on my SWISS flights.

My home and roots are in a country inn amongst the hills and valleys of the heart of the Emmental in the Canton of Berne.

Even as a very small child I enjoyed talking to people, and in the restaurant at home I discovered and developed a taste for culinary matters, a fine feeling for ambience, and a passion for hospitality. I have always been interested in societies from all over the world, and I enjoy a multi-cultural environment.

I originally trained as a photographer, and after many years of gaining valuable professional experience in the varied world of photography, my dreams came true and I made the change to the world of flying. Since November 2015, I have had the tremendous privilege of welcoming, serving and delighting the international customers of SWISS International Air Lines around the world.

Thanks to my job, I have already been able to visit many wonderful places in the world, and while doing so I have gained a lot of experience of people. I am always keen to experience new life situations.

In my working life, it is tremendously important to me that I have a good relationship with my colleagues, because teamwork is essential on board. Whether in the coordination of the service, in the event of an emergency or purely and simply for the sake of a pleasant working atmosphere.

I would love to take you with me to the exciting areas of the airline industry with SWISS International Air Lines.

In addition to the aircraft and the exciting life at the airport and high up in the skies, I look forward to lots of exciting adventures.

I do hope you have pleasant trips and enjoy the colourful world of my picture stories! Your Bernese hostess – Fotomeitschi,

Nicole.

Thanks for stopping by – Check in

The post Instagramer of the month in October appeared first on SWISS Blog.

Breakfast in Paris and then a spot of shopping in New York? Two SWISS flight attendants tell us what their working day is really like.

Celia Jakob is 26, and has been with SWISS since 2012. She lives in Constance, and commutes to Zurich by train every day. “As a train commuter, it’s very easy to combine my place of work in Zurich with my home in Constance,” Celia finds. Colleague Wolfram Schillig has been with SWISS for over six years. In an interview, the two tell us what a day in their working life is like, and what it takes to be a flight attendant.

What made you decide to become a flight attendant?

Celia Jakob: I once read somewhere that we spend 40% of our lives working. So I asked myself whether I was actually enjoying this part of my life. I knew this was not the case in the job I had at the time. Once I had given the idea some consideration, I applied to train as a flight attendant. After all, I couldn’t think of anything better or more exciting than going to Zurich to work, and ending my working day in New York.

Wolfram Schillig: I’ve always been fascinated by working as a flight attendant. After a number of diversions and so-called coincidences, I found myself in this world and have been there ever since.

So what qualifications do you need if you want to be a flight attendant?

Celia Jakob: A good knowledge of English and German, a completed apprenticeship or higher secondary school qualification, be able to swim, at least 158 cm (5′ 2″) tall, and be naturally outgoing and friendly in your dealings with people from all over the world. Furthermore, you should be flexible and extremely service-minded.

Wolfram Schillig: And as well as having charisma and a well-groomed appearance, good physical and mental health are prerequisites for successful candidates. Constant time changes, changes in climate and night flights should not be too difficult to cope with.

So what advice would you have for an applicant?

Celia Jakob: Think about why you want to do this job and what you have to offer it – and above all, be yourself.

Wolfram Schillig: You have to like serving people, be able to cope well with stress – and above all you mustn’t have problems getting up in the morning! Flying is certainly not an easy job, but it brings constant pleasure and satisfaction, especially when customers thank you personally with a smile for particularly good service.

What characteristics should an applicant have?

Celia Jakob: Sociability, charm, resilience, flexibility and reliability.

Wolfram Schillig: Reliability, punctuality, be able to handle criticism, customer-orientated, have a high level of service-mindedness and be able to work as part of a team. All garnished with a pinch of warm-heartedness and empathy – most definitely important characteristics.

What opportunities are there for advancement?

Celia Jakob: As a flight attendant with SWISS, you have several options for advancement. After only a year you can apply to be a Maître de Cabine on short haul. There is also the option to become a flight attendant in First Class. Furthermore, every year there is the option to take the “Eidgenössische Berufsprüfung”, the professional examination, which can increase your career options both within the airline and in other professions. After a certain time, there is also the option to become an instructor on-board and train new colleagues.

Wolfram Schillig: SWISS offers plenty of opportunities for advancement for trainee flight attendants. To name but a few, there are the specialists who are responsible for the high standards of service and quality in First Class and for training new colleagues, and then the Maître de Cabine, who is responsible for managing the entire crew on-board. And if you are interested in a career on the ground as well as flying, there are lots of professional teams that offer active involvement in the fields of product, service, training and recruitment. Furthermore, at Swiss Aviation Training there is the option of training new colleagues as a trainer in safety or service. SWISS is an employer that actively supports its staff in their individual basic and further training, not only in the air, and offers them help and support in achieving their personal goals. There are plenty of possibilities, and they can be discussed with your line manager at any time and implemented.

What has changed about the job in recent years?

Celia Jakob: SWISS has bought two new aircraft types (the Boeing 777 and the Bombardier C series), and thereby modernised the fleet in a very short time. We need lots of new aircrew for the new aircraft, all of whom have to be trained, but all the others have to under conversion training as well. Plus our route network has been increased in recent years, which I think is extremely positive because it means there are lovely new cities to explore.

Wolfram Schillig: Flying has changed a lot in the last few decades. It used to be considered something special, but today the aeroplane is just another form of transportation, and is a regular part of many people’s lives. Compared with the early days of commercial aviation, working above the clouds has undoubtedly lost some of its gloss. Competitive pressure on the market also plays a part. None the less, it is still possible for us to offer individual and unforgettable customer service, not least because the Swiss cross still stands for maximum quality in service and hospitality – and that has not changed in any way.

What motivates you to do this job day after day?

Celia Jakob: The many different people I encounter every day. Every single time, I find it is a valuable enrichment. Then there are the major cities in the world that I still haven’t explored no matter how many times I’ve already been there. And, of course, that the sun is always shining above the clouds no matter how hard it’s raining or snowing on the ground.

Wolfram Schillig: Above all, it’s the variety that makes the job so interesting. No two days are the same. Not only do you work with a different crew every day, but you also welcome new customers on board every day.

What is the worst cliché about the profession?

Celia Jakob: That we are only service staff above the clouds. There is so much more to it than just serving meals and drinks. Above all, flight attendants are responsible for safety on-board.

Wolfram Schillig: I’m not aware of any clichés, because to me they’re the same as preconceptions. In personal talks with flight attendants, it is often surprising to find out just what professional experiences these colleagues already have behind them. It’s not unusual to find people who used to be anything from ballet dancers to chefs to lawyers on board. All in all, we are not only responsible for the well-being and safety of our guests, but we are also able to provide advice and support with other problems and questions.

Which cliché is true?

Celia Jakob: That we really do lead a kind of mini jet-set life that allows us to lie in the sun on a beach in Miami in the middle of winter, or can have our seasonal wardrobe tailored for us at special prices in Shanghai, or that we really did knock back a “Singapore Sling” (or two) in Singapore last week. These are facts, not clichés.

What has been your most bizarre experience on a flight so far?

Celia Jakob: Repeatedly having to tell a passenger on a return flight from Bangkok that he was on a flight to Zurich and not to Canada.

Wolfram Schillig: My strangest experience so far has been trying to retrieve a cat that managed to get out of its bag on a night flight in Economy Class. It wasn’t easy for the owner to find it in the dark.

And what has been your loveliest experience on a flight so far?

Celia Jakob: The best things for me are the fabulous sunrises that colour the horizon pink and gold in the mornings before the breakfast service.

Wolfram Schillig: Being able to welcome lots of well-known people in person and ensuring they are happy and comfortable on board.

Has your perception of travel changed since it became part of your daily life?

Celia Jakob: Yes; in my eyes, the world has got smaller. It doesn’t take long to get to completely different places. And I have realised that no matter who you are and where you are in the world, we all have much more in common with each other than we have differences.

Wolfram Schillig: To me, the aeroplane has become a normal, everyday form of transport. I have become accustomed to so many things, and therefore they have become habits.

How tiring are night flights?

Celia Jakob: Very, but we have a break of between 1 and 3 hours in shifts. On long flights, we have a “crew bunk” where we can lie down and get some sleep. Which is always good! However, while one shift is on its break, somehow you have to stay awake. Sometimes it’s difficult, but you get used to it over time. I find it far easier now than I did in the early days.

Wolfram Schillig: I still find them very tiring. I prefer daytime flights because I can be involved with the customers all the time. When most of the passengers are asleep on a night flight and there’s nothing for us to prepare, the night can be long. Time passes really slowly – but you get used to it.

How do you deal with jet lag? Do you have any tips?

Celia Jakob: Once I get to my destination, I sleep for 3 or 4 hours solid. That refreshes me and helps me to get into the local day/night pattern. If I can’t sleep at night, I just rest. I have found that it has almost the same effect on me as sleeping. The secret is simply to switch off your mind and stop thinking while you rest.

Wolfram Schillig: I have the tremendous good fortune not to suffer from jet lag. It would just be nice to catch up on missed sleep. Sadly, there’s no general tip on how to deal with jet lag. Everyone just has to work out what works best for them. One good piece of advice that I was given was to change to the time at our destination while still on the way there.

What is your favourite destination?

Celia Jakob: Hong Kong! I love Hong Kong.

Wolfram Schillig: My favourite destination is the USA. All the SWISS destinations there are on my list of favourites.

Which destination do you fly to most frequently?

Celia Jakob: You can make requests for every new monthly rota, to a specific city, a particular direction (east or west) or particular continent. I like to go to America in the spring and summer and to Asia in the rest of the year, so it’s always warm and yet there’s plenty of variety.

Can you see yourself doing this job for much longer?

Celia Jakob: Oh yes, most definitely. It’s also perfectly feasible to do it as a mother if you have the right support. I know several mothers who flew less while the children were still very small, but then increased their hours. SWISS offers a number of part-time options.

What do your friends think about you and your job?

Celia Jakob: There’s always a “wow!” effect whenever I say I’m a flight attendant. My friends think it’s great. I have had to learn, though, that I can’t always talk about my travels when I’m with my friends and that it is important to maintain interests and friendships outside the aviation world. It might sound odd, but it’s easy to lose perspective in that respect.

The post Above the clouds appeared first on SWISS Blog.

The fascination of flight! The ZHAW School of Engineering’s degree course in Aviation develops all-rounders in every aspect of this highly complex field, from aerodynamics to air law. We’ve been looking around…

It’s with the pilot’s customary composure that Christoph Regli guides his guests around the laboratory at his Centre for Aviation at the ZHAW School of Engineering. The simulator, the 30-kilo drone, the wind tunnel. “It’s all been built by our students and our lecturers,” he says. “And we’re proud of it, too!” He has reason to be. After ten years, the Aviation bachelor’s degree course at the Zurich University of Applied Sciences in Winterthur (ZHAW) is well and truly established. Started in 2006 after some dark days for Swiss aviation, the course is designed to produce broad-based aviation experts for both the private sector and the public realm.

A fascinating field

While original projections were for a niche demand of some 20 to 30 students a year, the ZHAW’s Aviation course – the only one of its kind in Switzerland – has proved extremely popular. And some 100 students a year are now acquiring the expertise they will need for future posts in air traffic control, in airport management, at airlines or with aircraft manufacturers. For Christoph Regli, who is himself a licensed pilot, the ZHAW course means that after years in the cockpits of Lufthansa and SWISS, he hardly has time for flying anymore, such are the demands on him as the course’s Programme Director. It’s a position he enjoys, though. “It’s wonderful to see how passionate our students are,” he explains. “And it’s not making vast sums of money that they’re interested in: it’s developing their fascination for aviation to the full.”

A major challenge

Fabian Bisig was one of them. Now 26, Fabian had dreamt of piloting a plane with the Swiss cross on its tail fin ever since his boyhood. He was unable to meet SWISS’s demanding pilot training requirements; but he made his way to the company via the ZHAW’s Aviation course instead. And since graduating, he’s been working in Cabin Crew Planning, coordinating rosters and creating the capacities required. Fabian has only good words about his ZHAW education. “The course really painted the big picture,” he asserts. “It gave me as much insight into the technical side of aviation as the operational, and it was really incredibly varied.” Fabian recommends the course to anyone who loves aviation, though an affinity for numbers is important, too: statistics and algebra are two key subjects, on which almost half the initial student intake founders in the first course year. Those who make it through, though, are all set to get to grips with some of the major challenges facing aviation today. First and foremost here, Christoph Regli feels, are the infrastructural issues raised by an industry that is still expanding by 4 to 5 per cent a year. An amazing 50 million passengers passed through Switzerland’s airports in 2015. “People are travelling more and more,” Christoph explains. “And they’re also travelling more and more individually. Yet the airports are still stuck with all their political restraints.” What’s the answer? “That’s what we’re trying to find out here in Winterthur!” says Christoph with a smile.

The ZHAW bachelor’s degree course in Aviation takes three years to complete. Applicants must have a Swiss baccalaureate and some work experience. The course costs 720 Swiss francs per semester. The ZHAW has teamed up with SWISS to offer the only dual pilot training course in Switzerland, in which all the students’ theoretical pilot training is conducted at the ZHAW.

Text: Renato Beck / Photos: Nelly Rodriquez and ZHAW

The post Aviators of tomorrow appeared first on SWISS Blog.

“Ladies and Gentlemen,

As Maître de Cabine and Flight Attendant, we would not only like to welcome you on board the next SWISS flight, but throughout November we also want to invite you to follow us above the clouds to foreign countries, and to take a look behind the scenes in the daily life of a passenger airliner.”

About us: We are Lukas and Ramona.

Lukas: “I’ve been flying since May 2012, and am usually a Maître de Cabine on European flights. I love the variety, and always working with different crews and passengers on board.”

Ramona: “I’ve been a Flight Attendant on the SWISS route network since August 2015. Even after more than 200 take-offs and landings, every single flight is still something very special to me.”

We’re not only a terrific team on board, but we also share our lives together as a couple on the ground. We are delighted to be taking you on our exciting journey with us, and over the coming month will be showing you how flying brought us together.

In November we’ll be taking you on our flights – sometimes together, sometimes alone – and give you the occasional insight into life as a Cabin Crew Member. We have both recently finished converting to our flagship, the Boeing 777-300ER, and next month will be taking our first flights on this impressive aircraft. Lukas will also be taking you on-board the Bombardier C Series, our “Whisperjet”.

So: “Please take your seat and fasten your seat belts. We are ready for take-off!”

Lukas & Ramona

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We teamed up with our foodservice partner Hiltl on 21 October to hold a Tasting Table, a chance for Swiss-based food bloggers, journalists and further guests from the online community to sample new vegetarian and vegan creations that are bound for our long-haul flights, and to do so in truly authentic surrounds. Alongside knives and forks, smartphones were clearly the evening’s ‘tools of the trade’.

Vegan aubergine tatar, avial from South India, jain mango mousse… SWISS travellers who prefer their inflight food vegetarian or vegan can now enjoy an even wider range of meals created by the chefs at Zurich’s legendary Hiltl Restaurant. And to mark the development, Hiltl and our SWISS Social Media team invited selected guests to a very special event.

Food bloggers, journalists and invitees from the SWISS and Hiltl Facebook communities answered the call and came to try out the new special meals, which can be booked in any class of travel on any long-haul flight from Switzerland. But the tasty new Hiltl delights weren’t the only highlight at this Friday evening event…

The proceedings kicked off with drinks in the SWISS Terminal E Senator Lounge, where the invitees could try their skills at whisky tasting, too. What they didn’t know, though, was what awaited them next: for the main part of the event, the food tasting, they were taken not to some airport room or restaurant but into far more authentic surrounds – the Business Class cabin of our ‘Faces of SWISS’ Boeing 777!

Also on board was Hiltl chef Alain Pinto, who was actively involved in the creation of the new special meals. And it was with evident passion and commitment that Alain served his products on board. It was the first time he’d worked on an aircraft. “There’s certainly a lot less space here than I have in my kitchen!” he observed. “But the team work so well together that it seems to be no problem at all,” he added as he prepared an amuse-bouche of vegan aubergine tatar.

The starter, served by the excellent cabin crew, consisted of a vegan saffron-and-vegetable mousse, a vadai from Asia and a pine nut-and-spinach roll. Anna of Anna’s Healthy Vegan Food (@annashealthyveganfood) had a clear favourite. “All the starters were really tasty,” she said, “but I loved the pine nut-and-spinach roll.” Blogger Anna grew up vegan, but she learnt something at our Tasting Table, too. “I thought I’d read and heard everything there was about vegan and vegetarian food,” she said. “But the vegetarian jain diet was new to me. And it’s fascinating what you can make here,” she added, as she placed the #healthyfood hashtag under a freshly-posted Instagram image.

For the main course the invitees were treated to a wonderful South Indian avial, vegan gnocchi and jalfrezi vegetables. Katharina Henz was attending with her mother Agnes, having won the tickets on Facebook. “I’m just happy to be here,” she explained. “I’m a vegetarian, and I can really see the Hiltl style and signature in SWISS’s meals, too – totally fresh, totally tasty.” The gnocchi were a particular hit with mother and daughter alike. And Fräulein Laktosefrei Olivia (@fraeulein_laktosefrei) of Winterthur was equally impressed. “They have a real bite to them,” she said. “Not as stodgy as they often are on board: super!”

The meal was concluded with some dessert delights: a vegan tiramisù, an Indian kheer and a sweet mango mousse. For food blogger Zoé Klaus (@healthyfoodproduction) it was the perfect trio to round off the culinary evening. “I will definitely have these three desserts on my table the next time I’m entertaining!” she confirmed.

The foods on offer were clearly the stars of the Tasting Table event. But the invitees were well occupied with another activity, too. All three courses were accompanied by a further trio: an iPhone, a Samsung and an SLR camera. So the bloggers and the SWISS and Hiltl teams were constantly updating their social media walls, photographing for Instagram & co and even livestreaming from the event to keep their followers up to date. As one has to nowadays, of course…

Great food, unique surroundings and totally happy guests: the SWISS/Hiltl Tasting Table was a clear success, and its hosts were more than satisfied. Annina Speich of our SWISS Social Media team, who was instrumental in planning and conducting the event, is particularly pleased. “It’s overwhelming what came out of a spontaneous and slightly wacky Monday morning coffee chat idea,” she says. “I feel that this event has really underlined the very special partnership between our SWISS and Hiltl brands, which share the same commitment to quality, innovation and Swiss hospitality. And we’re truly delighted at the reverberations it has had and the fabulous feedback it’s generated, from our guests and throughout our – and their – communities.”

Text: Vinzenz van den Berg/Photos: Hiltl

The post SWISS & HILTL Tasting Table appeared first on SWISS Blog.

Veggie or ragout?

The worst, the men agree, is risotto. Rockhard is how it arrives at the seat: you’ll never get it “all’onda” at 33,000 feet. “We strive to offer the quality of a restaurant: as wide a choice as possible, top-notch products, and for our First and Business Class customers even regional dishes specially created by some of Switzerland’s finest chefs,” explains Felix Kaufmann, Head of In-Flight Services at SWISS. “At the end of the day, though, we’re faced with certain limitations in an aircraft cabin.” As a result, Felix and culinary specialist Jan Trachsel have to ask themselves a series of key questions. Their fundamental challenge: what can we cook that can be reheated and still tastes great? And how do we produce that in logistical terms? Given these core considerations, it’s hardly surprising that mashed potatoes, polenta and ragout often end up on the passenger’s plate. They all keep creamy, they retain their taste and they’re not oversensitive to the processes involved. And most customers like saucy meals, too. Some 40 per cent of passengers also opt for a vegetarian meal, which explains the usually meat-free alternatives. And anyone who might assume that tomato juice is the preferred drink aloft would be wrong: still water is the most popular in-flight beverage.

Meal under 4.5 centimetres

It takes more than nine months to turn a culinary idea into a meal on a plate. “The planning is one of the most important elements of all,” Jan says. “So we can’t just go to the market and gain our inspiration there!” Zurich airline caterer Gate Gourmet and its partners around the world develop new menus every six months. Variety is essential: “Passengers won’t have the same meal on their outbound flight as on their return,” Felix affirms. On European services the menus are even changed every week. In logistics terms, too, life is never dull for the SWISS food team. Is the filet less than 4.5 centimetres thick, so it will fit on the trolley? Can we attend to several hundred passengers in just a few minutes? Is the sauce thick enough to stay on the plate in turbulence, too? They’re all questions that a restaurant will hardly ever face. On night flights the crew also take care to serve the meal promptly after take-off, to give their passengers ample time to rest. “On our daytime long-haul flights people tend to spend more time enjoying their meal,” Felix observes. The catering uplifts are adjusted accordingly: sometimes it’s 100 per cent, sometimes less. “Food waste is something we take seriously at SWISS, too,” Jan confirms.

Cheese from Switzerland

Customers’ wishes are becoming more and more individual, the SWISS team have observed. Some people want to enjoy their whole flight experience; others just want to get to their destination as cheaply as possible. In response to these trends, SWISS is increasingly offering individual food options that can be booked along with the flight. “This way, our customers can enjoy a little sushi above the clouds if they wish,” says Felix. “Or, of course, tailor their meals to any allergies they may have.” However individualised SWISS’s in-flight food offer becomes, though, some things will always stay the same. Like the Swiss chocolate, or a piece of good Swiss cheese. “Wherever our flight is headed to or coming from, the cheese it carries is always from Switzerland,” says Jan, with not a little pride. During winter, the First Class cabin will be even treated to fondue, stirred by the crew. “We even tried making our own cookies in the in-flight ovens,” Jan recalls. “But some of our flight attendants turned out to be better hosts than bakers – thank God!”

Text: Anna Miller / Photos: Jen Ries

The post Flights of culinary delight appeared first on SWISS Blog.

Allegra e bainvgnia,

My name is Andri Büttner and I’m thrilled that I can give you as good an insight as possible into my job this December. My job offers great diversity all year round. However, our work gets particularly interesting and demanding in December as we have to fight our hardest against the elements.

Welcome to the right-hand seat at the front!

Despite the copilot’s seat being just a few metres away from the aircraft entrance, it hasn’t been easy getting there.

I grew up in Upper Engadine, as far away as you can imagine from the exciting world of aviation. Nobody in my family had ever had anything to do with flying, but even so, I’ve known where I wanted to end up since I was a young lad. I wanted to sit in the cockpit of one of those huge aeroplanes that zig-zagged across the sky, seeing the world as a pilot. I never lost sight of my goal and continually worked towards my young lad’s dream. With my final school exams and military service behind me, things got serious: I needed to get through the selection procedure before I could start on the two-year training. I was the youngest member of the pilots’ class 2/12 as I began my training in May 2012. After two intense years of study, I was appointed by SWISS International Air Lines as a copilot on the Airbus A32X. As I finally donned my pilots’ uniform with the golden stripes on the epaulets, I knew that my dream was coming true.

Now I’m 25, am in my dream job and am looking forward to all those years ahead of me, flying around the world. This will be the third winter of my pilot’s career – it’s bound to be an exciting time with wonderful sunrises, snowy landscapes, fog in Zurich, having to de-ice the aircraft every now and again, and much, much more. I’m looking forward to showing you a month in the life of a young copilot and will try and give you a good glimpse behind what is otherwise the closed cockpit door.

We’ll be flying short-haul to Geneva or right up to the northern tip of Finland…but that’s all I’m letting on for now! Follow me on Instagram from the first of December to find out more….

In the meantime, take your seat, sit back and relax!

The post Instagramer of the month in December appeared first on SWISS Blog.

By the time the last flights of the day take off from Zurich Airport just before 11 p.m., the 30 or so aircraft engineers on the night shift in the hangars will be well into checking over the SWISS aircraft parked there, conducting inspections and readying them for the next day’s operations.

One Avro RJ100 has just had a power plant changed, and is now being towed to the noise absorption hall for an engine test run. Meanwhile, work continues on two further RJ100s and an Airbus A320 within the vast hangar. “For our Avro RJ100 fleet we perform what we call an ‘A Check’ every 800 to 1,000 flight hours. The same goes for the 777, the C Series and, as of April 2017, for the whole Airbus fleet, too,” explains Aircraft Engineer Raphael Martin. “And we also conduct a daily check on all our short- and long-haul aircraft every 24 hours, and an additional weekly check some time during each week.” “This is all plannable work, which accounts for the bulk of what we do,” adds Head of Maintenance Stephan Regli, “though an unexpected engine change in São Paulo or replacing a landing flap in Nairobi will naturally be more exciting affairs.”

It’s Stephan’s job to ensure that all the work performed on the SWISS aircraft fleet is done in good time and in compliance with all the relevant legal provisions. “Basically, the regular checks on our long-haul aircraft are the most plannable component of all,” Stephan explains, “because they have the longest ground times at our Zurich home base.” For the short-haulers it’s a different matter. “With them it’s generally all about fixing various minor issues.” Like the trouble rectification of the navigation system. “For things like that we have a kind of rapid-response team of around ten aircraft engineers, who work directly out on the aircraft stands.” More complex and more time-intensive tasks are performed at night. “The further checks, along with the heavy maintenance visits, are conducted by specialist companies,” says Stephan. “But what’s vitally important to us in all these cases is that every piece of work that is performed on any SWISS aircraft is done by licensed aircraft engineers – with due and full regard to each individual’s training and expertise.” The paramount priorities here are crystal-clear for Stephan Regli and his team. “SWISS is a byword for quality,” he observes. “This means to us that every one of our aircraft must be able to take off safely and (generally) punctually at any time. And our teams work around the clock every day of the year to ensure maximum safety and optimum punctuality in all our flight oper ations, with safety always being the top priority of all.”

The challenges are manifold. “Just take man – aging our stores, where we permanently keep a stock of some 50,000 aircraft parts,” Stephan points out. “Or the fact that we currently operate aircraft from four different manufacturers. And then there’s the whole dynamic of flight operations, which means we have to operate 24/7, too. All this, plus some 100 app rentices to train and develop as well!” It’s a challenging range of tasks, as Stephan Regli admits. But a hugely exciting one!

Text: Tamás Kiss / Photos: Jen Ries

The post Safety first appeared first on SWISS Blog.