Orderliness

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
A buffet should look like it was planned, not like it just happened. Customers prefer food presentations that look carefully done, not just thrown together. Keep three guidelines in mind:
  1. Simple arrangements are much easier to keep neat and orderly than complicated designs.
  2. Colors and shapes should look lively and varied, but make sure they go together and do not clash.

  3. Keep the style consistent. If it’s formal, then everything should be formal. If it’s casual or rustic, then every part of the presentation should be casual or rustic. If it’s a Mexican fiesta, don’t include German sauerbraten just because your specialty happens to be sauerbraten.

    This is true not only of the food but of the dishes and serving pieces, too. Don’t use ornate silver serving pieces for a country theme, for example.