Garde Manger

Buffet Presentation

WHY?

• A exciting professional challenge

• Blend of culinary & management skills– Cost– Space– Sanitation/time management

4 Phases of Buffet Development

1. Concept or theme

2. Menu, price & theme– Good culinary & business sense

3. Plan or layout of buffet

4. Production & display

Concept & Theme

• Center of an event– Holiday, special occasion, or ethnic

presentation

• Weather – guest & menu

• Mood of occasion

• Continue throughout

• Part of an larger event

Concept & Theme

• Large, breakfast, continental

• Menu– Food cost of establishment and/or client– Availability – sustainability– Trends– Competition– New ideas and or concepts

Concept & Theme

• Price range– Labor cost & skill level– Food cost– Food hot/cold holding – Equipment– Outsource – PC items

Concept & Theme

• Meeting & Exceeding Expectations– Organized, well thought out, planned– Food & labor organized– Authentic– Variety of choices– Amount of food– Action stations

Action Stations

• Safety- skill - equipment

• Raw bar

• Omelet station

• Pasta station

Buffet Arrangement

• Scattered

• Straight line

• Stations/action

• Order – salads-hot food – dessert

• The human factor – can they hold 2 or more plates

• Eater friendly

Buffet Equipment

• Linens• Utensils• Sterno’s/heat• China/glassware• Chafers • Trash- where does it go• Pre-plating • Garnish

Role of Design

• Color• Height• Functional & practical• Symmetric or asymmetric• Shape• Texture• Strong clean lines• Focal point – food & buffet

Role of Design

• Replenishment

• Center pieces– Ice – Flowers– Food sculptures– Others