1. The Modern Buffet

2. Use of Buffets
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

3. Buffet Design
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
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

4. Buffet Design cont
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.

5. Arranging Foods
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

6. Enhancing Food Presentation
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.

7. Presentation cont Other items that enhance presentation 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

8. Replenishing
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

9. Centerpieces and Displays
These can reinforce the 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.

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

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

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

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