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How to build extraordinary, memorable, and profitable buffets, from acclaimed experts
The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed—from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays.
- Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business
- Combines the business of running a catering operation with recipes and menus to provide inspiration
- Features tantalizing photos by Francesco Tonelli
- Sales Rank: #239733 in Books
- Published on: 2014-05-12
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.04" w x 8.88" l, 3.19 pounds
- Binding: Hardcover
- 384 pages
About the Author
Carol Murphy Clyne and Vincent Clyne launched PAIRINGS palate + plate in Cranford, N.J. in 2010. Their restaurant concept is based on constantly evolving seasonal recipes featured in the globally inspired, contemporary American dinner menu; the on-site buffet menu; and their cooking classes. The couple also owned a personal catering company for 20 years. Carol holds ProChef Level II Certification from The Culinary Institute of America in Hyde Park, and Vincent, a Certified Wine Professional credential from the CIA in Napa Valley. Vincent was also awarded the Signorello Vineyards Food Writing Scholarship to the Symposium for Professional Food Writers at The Greenbrier in West Virginia. Carol is currently a visiting instructor for the food enthusiasts programs at the CIA.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, N.Y.; St. Helena, Calif.; San Antonio, Texas; and Singapore.
Most helpful customer reviews
6 of 6 people found the following review helpful.
Love this cookbook!
By AW
As a "Home Cook" who loves to host family and friends, I found Modern Buffet Presentation to be chock full of tips on menu planning and how to maximize the flow by carefully planning your buffet station(s). There is also a wonderful assortment of recipes with clear directions and fantastic tips on advance preparation. This is a book I know I will use over and over!
3 of 3 people found the following review helpful.
Easy to follow with great ideas on presentations
By Nadia
Easy to follow with great ideas on presentations. The recipes are also written so that you don't have to be a professional to get the same or similar results.
2 of 2 people found the following review helpful.
Good book for new caterers.
By Chef Clay
Not a bad book for a fresh young culinary student learning the ropes. I have been catering for 20 years now and am always looking for new ideas and thoughts in our field. After culinary school I worked in many kitchens honing my craft to one day break out as a new chef and take the world by storm. Along the way I began catering events for friends, family, church, and soon my phone began to ring from people I never met. I never looked back and my career as a personal/catering chef was in full swing. This book would have helped me build my business many years ago, but now it is more like a look at my travels (been there, done that). For anyone just starting out I think this is a great buy, and a solid foundation to build off. I am keeping it since I am now a culinary instructor at a school and use it for one of my classes.
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