The Modern Buffet Use of Buffets n n

The Modern Buffet

Use of Buffets n n A display of large quantities of food designed for a group More efficient and timely Less stress on BOH Gives the impression of being a good value

Buffet Design n A chef’s challenge is to create an attractive, thematic, logical, and functional display of food The flow of people and the area where they will be sitting affects how each section of the buffet is set up Number and placement of lines and stations n n A buffet line allows guest to select for a variety of food A station or action station makes for a more contemporary service style. Portions and accompaniments should be obvious All garnishes should be edible and relevant

Buffet Design cont n n Table configuration and setup tables for a buffet determines how the guest perceives the event. China, flatware and any other needed items must be counted and set as needed. Planning for waste, plates need to be cleared after each guest finishes, cleanliness is very important.

Arranging Foods n n n Use of gloves an tongs is important to ensure no fingerprints or smudges are left on the platter of food and to prevent cross contamination Foods should be sliced or cut into proper portions Grosse piece may be used, which is simply a large piece of the sliced item you are displaying Work in a logical and consistent order to avoid mistakes Keep the same side of each slice facing up When transferring your slices to your platter your first slice should be the last slice you place on the platter

Enhancing Food Presentation n n Buffets purpose is to serve people. Proper design of the food is needed. Design must have function, purpose and enhance the experience. Foods should be placed logically, in reach and kept at proper temperatures. Presentation should be practical, functional and appealing to al the senses. Enhanced food presentations integrate all aspects of the buffet, including theme, menu, style of service and the clients expectations.

Presentation cont n Other items that enhance presentation n n Balance Regularity and repetition Food’s natural color Texture Cooking techniques Shape and height of the food Variety of dimension, such as cubes, cylinders, spheres, and pyramids Focal points, such as a grosse piece Straight clean lines Symmetrical or asymmetrical platter layouts

Replenishing n n n How and when to replenish items must be decided ahead of time, how low to let the food get on a tray depends on what it is and how it looks Large mirrors or trays should be avoided if replenishing them will take too much time, and interrupt the guests More small trays of different items make changing them out easier

Centerpieces and Displays n n These can reinforce theme of the event as well as creating a a more elegant experience Ice carvings give a wow factor to any event, but it takes time and room to create one, if using an ice carving, drainage of excess water must e taken into account These carvings must be set on a study flat surface and be well grounded Allow the carving to sit out to get a glossy effect, or if time does not permit, rub it down with warm towels or pour water over it.

Themes n A buffet may be used at a function to bring people together n n n To commemorate past events To celebrate events or individuals Holidays

Themes cont. n Highlight the reason for the celebration n n Room Props Table Decorations Costumes/Uniforms Ice Carvings FOOD

Possible Buffet Serving Materials n n n n Marble Slabs Silver Platters Earthenware Platters Mirrors Glass Tiles Several Small or One or Two Large?

Elements of Individual Platters n n Underlayment Main Charcuterie Item n n n Accompaniment n n Sauce, Salad, Hors d’Oevre, Crackers/Crostinis, etc. n Proper Service Temperature n Proper Portion Amount Coating Sauce(s) n n n Gros Piece Neat and Equal Portions Aspic Gelee Chaud Froid Garnishes