Serving Hors D’oeuvres

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
This chapter focuses on foods not served as part of a normal lunch or dinner menu. These foods are usually small items that may be served at a formal reception preceding a meal, as part of a separate event not connected with a meal, or simply as accompaniments to beverages at an informal gathering.
The two most common ways of serving hors d’oeuvres are butler-style and buffet-style.

In butler-style service, the hors d’oeuvre selections are offered to guests by service staff carrying small trays as they pass among the assembled group. Several points should be kept in mind when planning this style of service: