BEST OF CAI - BUFFET DISPLAYS
The term buffet originally referred to the French
sideboard furniture in a restaurant, where the food was served, but eventually
the entire process was being accepted as a food serving format. Generally
Buffets are elaborate table displays of hot, cold and desserts. In this system
of food service the container’s in which the food is placed are kept in a
public place area where the dinners generally serve themselves. Based on the
nature and purpose of the service generally buffet service is considered as an
informal form of dinning. The food in these buffets are highly decorated and
well presented in order to create an eye appeal and visual impact. These
buffets are offered in various places and in different size. Restaurants,
hotels and major outdoor events offer different buffets such as Hot Buffets,
Cold Buffets (Smorgasbord), Finger Buffets, etc. The most distinguishing feature
of these Buffets is that the customer/guest/diner can view the food analyze
visually and then decide which dishes they would like to consume. It also helps
the consumer in deciding the quantity of the food he/she likes to have thereby
reducing the wastage of food. Buffets are highly effective while one has to
cater to large numbers and at the same time when the choice of dishes is too many.
This style of serving of food has shown good results specially in large
parties, institutional catering and in conventions. Buffet and Buffet displays
being one of the most important aspects of becoming a professional chef the
students at Culinary Academy of India are exposed to the best and the latest
trends in setting up the buffets. They are repeatedly challenged to invent or
create new things and are made to use the highest levels of imagination while
they are planning and executing the buffet displays.
By BRAND CAI- Faculty
Comments
Post a Comment