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INTERNATIONAL AIR BAHAMA CREW WEB

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OLIVE ROLLE SCHNEIDER


Hello Air Bahama!

OLLIE, JANNIE & MARGIE!






Congratulations to granny Ollie
who got precious first grandchild Eric!
Here are the Photos from the Lunch date
that we had in Miami in April 2014.
Myself, Jannie (Johanna Van As) and Margie.
It was at the CheeseCake Factory
Restaurant in Dadeland FL. It was a marvelous
reunion! Also photo of me posing in front of
the Cruise ships in Nassau.
Greetings to all and hope we meet soon for more
reunions! Ollie / Luxembourg / Nassau



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Ollie at the Stockholm
Sweden reunion July 2004

Gorgeous Ollie is Bahamas´
answer to queen Nefertiti


Ollie, Betty, Anne & Gary

DESTINATION DUBLIN

AIR BAHAMA LUX 2008!







OLIVE ROLLE SCHNEIDER



Air Bahama Dream Come True Reunion

Nassau Bahamas July 2006



Photo by Yvonne Shaw
F/A Anneke Hoffman Placide's
farewell party at Yvonne´s house.
L to R - Debbie Minns-Lotmore, Station 
Manager Defratas, Yvonne Shaw, Anneke, 
Carnetha Carew, Thelma Otto, Marian Hessink, 
Vanria Cargill-Plakaris-Rose,Tom (Thelma's 
friend) Mary Sinclaire-Profilo, Elizabeth 
Saunders-Knowles (IAB Crew Office Secretary), 
Joyce Varga, Gun Vidal, Olive Rolle-Schneider, 
Chantal Stephany, ??. Name slip on the male 
behind Carnetha. 

Air Bahama Crew line up! L to r Thelma Otto, 
Gus Bacon, Jack Wagner surrounded by attractive 
F/A´s, one of which is Arlette Fabbry Hutchinson, 
two male crew, one F/A and at the end Olive Rolle 
Schneider! Do you know who the rest of the 
crew are?


Eyecatching flowers in their offwhite 
orange and lime uniforms contrasting 
the tarmac of the airports, troops of
smiling tourist ambassadors for
the Bahamas and Luxembourg Grand Duchy!
Sitting from left Barbara Bethel, Chantal 
Stephany Matuszeski and Olive,
standing left to right Dominique Poubeau, 
Valerie Mechanik and Vanria Cargill
(sorry your heads got chopped off...) 
photo by Chantal

Those were Galley Stompin´ Days!
Photo of the cabin crew from the 70´ies.

IAB sexy stunning F/A beauties!
They are Jacinta Fox-Blake, Roganne
Huyler, Gunilla Kaye-Crawford, Denise
(lastname forgotten), Olive and
Thelma Otto.


All lights on Ollie!
Stockholm Sweden reunion July 2004





Ollie and Elisabeth in Paris Nov 2005


Ollie at Luxembourg reunion in July 2000


Carin Bergquist Skoglund and Olive Rolle 
Schneider talking with Anne Hays 
(not facing camera), Major Norman Ricketts 
entertaining with Sophia vant Hof v d 
Heuvel´s husband Eddy, Betty Frieders 
Kunziger at far end.

Hotel Italia,
More Luxembourg reunion July 2000


Check out Ollie & Co!
IAB rolling ... ready for take off ..... airborne ... ... w r o o m ... ... destination Bahamas ... bound for Luxembourg intermediate stop at Shannon Ireland ...




Café Martinique
Paradise Island Revival
The timeless elegance of
Café Martinique on Paradise
Island







Friday July 14, 2006
Ollie, Uffe and Elisabeth at Air Bahama 
Dream Come True reunion in Nassau! Here on a 
festive evening at Paradise Island.


A stroll about the new Atlantis Resort Paradise Island premises large as a small city, prior to enjoying the stand-up comedy show at Joker´s Wild Comedy, on Atlantis Paradise Island Theatre. This posh little club features comedy acts from around the world. The interior of the club is plushy. Dim lights, rich green wallpaper and large potted plants are highlights of the décor. Casino Drive Atlantis Resort Paradise Island. The new wonderful Atlantis reborn ...
The timeless elegance of

Café Martinique on Paradise Island

Recipes from this famed restaurant, which serves traditional French cuisine with ultra-modern flourishes.
Cited from DINING and ENTERTAINMENT GUIDE – NASSAU, CABLE BEACH, PARADISE ISLAND - JAN 2006 EDITION A stunning menu put together by the redoubtable Jean-Georges Vongerichten and a talented protégé by the name of Michael Lewis, 28, is making the new Café Martinique as well known for fine food as the original. (Connery, who lives a few miles away in tony Lyford Cay, has dropped by to look around his new-old set but, by press time, had yet to show up for dinner.)

Pizza to petit fours

Dining and Entertainment Guide caught up with Lewis one warm winter afternoon in Martinique’s elegant second-floor bar, overlooking three huge, gleaming yachts tied up across the street in Marina Village. Later, gourmets would debark to sample such delights as duck breast with baby turnip, sautéed foie gras and honey wine sauce, or dorado en papillote – a seasoned fillet of fish cooked in a parchment paper envelope with wild mushrooms and truffle, opened tableside and served over a leek puree. Unlike many who make it to the top in the culinary field, Lewis did not grow up in the bosom of a food-loving family. But he did start cooking on his own as a boy of 11 in Baltimore, MD. “My mom was working so I would have to cook for myself – you know, macaroni and cheese, pizzas. And I became bored with that so I started experimenting with different ingredients – shiitake mushrooms, soy sauce, stuff like that ... I didn’t realize where I was going, I was just cooking to feed myself.” The next step came when he was a teenager working as a summer dishwasher at a posh country club. Reassigned to the kitchen, he began cooking fries and remembers saying to himself, “You know what? I think I should do this. This is fun.” Lewis was not influenced by any one particular chef. “I had all the same cookbooks that young chefs do, and I had the same heroes – the great French chefs of the past.” He also lionized the top chefs who were and are making waves in the fiercely competitive New York culinary scene.

Gastronomes still lament the passing of the old 
Martinique, demolished in the 1990s when Sol Kerzner 
was building Atlantis. The restaurant was renowned 
not only for delicious food and white-glove service 
but also for being a location in the 1965 James Bond 
thriller, Thunderball, starring Sean Connery. 




Food at Café Martinique is still traditional 
French but with some ultra-modern 
flourishes. Lewis, in day-to-day control as 
executive chef, is unfazed by the 
demands of producing perfect meals every day. 

“Things are simple here,” he says. “Our goal is 
to give people an unforgettable 
meal without any hassle.” 

While Vongerichten’s name adds éclat to the new 
Martinique, the menu was a collaborative effort. 
“We came up with many dishes together, and some 
are my own creations,” says Lewis. He also 
creates all the specials and the amuse 
bouches, which “reflect the style of Café 
Martinique,” as well as his own vision. 











Renaissance Man

Lewis figures he came into the cooking world “at the perfect time.” He graduated from the Culinary Institute of America at the end of 1998, a time when classic French cuisine was still king. But it was also the time when “a new movement was beginning to emerge.” Lewis explained that chefs in the new era are “getting very technical and scientific” about food, exploring the chemistry of taste and finding ways to combine foods to produce surprising and unexpected flavours. Some chefs before him are stuck in classic cuisines and others who came later don’t want to learn traditional skills and flavours. As for Lewis, “I want to be the guy who can do both” – a Renaissance man of the kitchen. His first gig out of culinary school was at a ski resort in Colorado: “I wanted to go somewhere where I could get one more snowboard season in before I buckled down.” Buckle down he did, mentored by two of the best-known chefs in the Big Apple today: David Bouley, owner of the highly acclaimed and eponymous Bouley, on West Broadway, and then by Vongerichten, who owns Jean-Georges in the Trump building on Columbus Circle (and other restaurants in New York and elsewhere). At Jean-Georges he rose to become chef de cuisine before taking over at Café Martinique. He loves being in The Bahamas and running the kitchen at Café Martinique. “I want to take this place as far as it can go, so that a trip to The Bahamas wouldn’t feel complete without having eaten here.” Here are some of the dishes Lewis hopes will take Café Martinique to the top.




Café Martinique
Paradise Island Revival
The timeless elegance of
Café Martinique on Paradise
Island







Market chopped salad

Shiitake mushrooms, quartered and roasted with olive oil, salt and pepper Red radishes, cubed 1/4 inch French beans, sliced 1/4 inch thick and blanched Red and yellow cherry tomatoes, cut in half Corn, kernels cut and blanched Red finger chilli, shaved thin Avocado, cubed 1/2 inch thick and coated with lemon juice Scallion, shaved thin on bias Cucumber, peeled, seeded and cubed 1/4 inch Celery, peeled, blanched and sliced 1/4-inch thick Baby carrots, peeled, sliced 1/4-inch thick and blanched Fennel, cubed 1/4-inch and blanched Green zucchini, sliced 1/4-inch thick, grilled with olive oil, salt and pepper and then cubed Apple, peeled and cubed 1/4-inch Snap peas, cut in 1/2-inch cubes, blanched Red bell pepper, roasted with garlic, thyme and olive oil, then cubed 1/4-inch Yellow bell pepper, roasted with garlic, thyme and olive oil, then cubed 1/4-inch Asparagus, peeled, cut in 1/2-inch pieces and blanched Artichoke hearts, braised, cut in 1/2-inch pieces Prepare vegetables and serve at room temperature, not too cold. Combine one small spoon of each ingredient except for the finger chili and the scallion, add only a pinch of each of these. Season to taste with salt, pepper and a vinaigrette made with 1 cup olive oil and 1 cup rice wine vinegar. To serve: Combine micro greens with some of each herb. Season with salt, pepper and vinaigrette. Place in center of bowl and spoon vegetables on top. Garnish with parmesan cheese.

Coq au vin, chive spaetzle

(serves four) 2 4-lb chickens quartered 6 oz prosciutto medium dice 12 oz bacon cut in 1-inch lardon 3 oz butter 1-1/2 oz flour 1.5 L red wine 6 oz mushrooms (cleaned and quartered) In two large skillets, sear seasoned chicken until golden brown (breasts in one, legs and thighs in the other). Remove from pan, de-grease and add bacon and prosciutto. Render fat till bacon is golden, add butter, cook till foamy then add flour and return chicken to the skillets (still breasts in one and legs/thighs in the other). Mix all until pasty. Add wine, bring to a boil, then cover and simmer. Simmer the breasts for 8-10 mins, remove from skillet and place in a Dutch oven. Transfer liquid to the skillet with the legs and thighs and continue to cook them for 35 mins longer or until tender. Place legs and thighs in Dutch oven with the breasts and cover with cooking liquid, bacon and prosciutto. Sauté mushrooms in foamy butter, season with salt and pepper and transfer to Dutch oven. Cool and reserve until served.

Spaetzle

8 oz chives, rough chop 4 oz parsley 8 oz milk 6 oz crème fraîche 4 tbsp salt 2 tsp cayenne pepper 1 nutmeg, grated 16 oz flour 12 eggs Combine chives, parsley and milk in a blender with 2 tbsp salt. Purée until green and smooth. Add crème fraîche and continue to purée until combined. Take 26 oz of purée, add eggs and whisk until combined. (Reserve remaining purée for serving.) In a separate mixing bowl combine dry ingredients including remaining salt. Whisk wet and dry ingredients together. Cook spaetzle batter in boiling salty water till it doubles in size, remove to an ice bath until cold, drain, oil and reserve until serving. To serve: Sauté spaetzle in foamy butter until lightly golden. Add sliced scallions and a small amount of water. Add 1 tsp chive purée and 1 tsp butter until emulsified and creamy, then adjust seasoning and spoon onto plate. Put coq au vin in 350°F oven for 10-15 mins. Sprinkle with chopped parsley and serve. English lemon custard with vanilla sable cookies and fresh raspberries (serves four)

Custard

2 oz lemon juice 9-1/2 oz crème frâiche 1/2 oz mascarpone (a soft mild Italian cream cheese.) 3-1/2 oz sugar Juice the lemons. In a saucepan, place the crème frâiche, mascarpone and sugar. Cook on medium heat. When mix comes to a boil reduce heat and simmer 3 mins. Blend slowly adding the lemon juice and pour into bowls. Chill for a least 3 hours.

Vanilla sable cookies

7 oz unsalted butter 2-1/4 oz salted butter 4 egg yolks 1/2 vanilla bean 10-1/2 oz flour Bring the butters and the yolks to room temp. Cream the butter, sugar, vanilla beans and the yolks just to combine. Add the flour by hand till combined. Cut into 8 oz pieces and roll in tubes 1 inch diameter. Freeze. Brush with yolks and roll in vanilla sugar. Cut into 1/4 inch disks and bake at 400°F for 5 mins.

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