Buffets and Food Bars

Prerequisites

Before studying this chapter, you should already

• Have read Chapters 1 through 17 of this text and thoroughly understand the fundamentals of garde manger work.
• Have a sound understanding of food-service mathematics and be proficient at recipe costing.

You may have heard the saying, “We eat with our eyes.” While this is so for all types of food, it is especially true for buffets. No other type of service showcases the garde manger chef’s decorative talents more fully than the formal buffet. Moreover, buffet food must taste as good as it looks. In addition to the all-important visual aspect, buffets demand detailed planning and careful craftsmanship, both hallmarks of top-level garde manger work.