In addition to serving high-quality food, Carmel-based JET Inflight Catering has an added challenge. “Everything has to be packaged correctly for the limited space these flight crews have,” says Joe Quinn, executive chef of the business that he and wife Kelly (a former flight attendant and founder of Union Baking Company) launched about a year and a half ago to provide gourmet fare to private planes at local airports. The Quinns serve everything from boxed lunches to veal-and-mushroom cobbler, working within the tight confines of private aircraft—some of which have just a microwave or small refrigerator in a galley. Besides corporate clients and local sports franchises, JET’s customers include celebrities who touch down in town. The concept has wings—it recently expanded to South Bend, Fort Wayne, Bloomington, and Cincinnati.