Grande Manager

What do they do?  Plans dishes using fresh ingredients including vegetables, fruits, prepared meats, fish seafood, breads, and cheeses  Create and artistically present Hors d’oeuvres Salads Canapés Fancy sandwiches Fruit, cheese, meat, relish, and combination trays Garnishes for all types of dishes

Other skills  Manages brigade – team of people to assist  Considers cost of ingredients and time  Considers menu  Considers use of different colors and textures  Considers appeal of the food

Equipment  Walk-in and reach-in refrigerator  Several ranges  Smoker  Ice-cube maker  Food processor  Food slicer or mandoline  Individual molds, pastry bags, garnishing set

Salads  Web information about salads

Garnish  Define garnish and ways to garnish   Choose a type of garnish to try

Cold Platters  Cold Hors D’oeuvres Single-food hors d’oeuvre – jumbo shrimp Hors d’oeuvre varies – combination enough for 1 person (10 items) Finger foods – presented on platter, each guest serves him or her self  Crudités  Small tarts  canapés

Cold Platters  Canapés (sofa) Tiny, open faced sandwiches platform or base then cushion or toppings Base examples  Crackers, crustless bread, sliced vegetable, small pastry shell Topping (nourishing element)  anything Spread (flavoring)  Butter, cream cheese, mayo Liner (visual appeal) Garnish (visual interest and flavor)

Cold Platters  Fancy Sandwiches Rolled sandwiches  Filled with spread and vegetable, or cheese strips Bread cut with cookie cutters Layer just like canapés

Preparing Cold Platters  Crudités Platter of raw sliced vegetables with dip  Canapés and fancy sandwiches  Cheese, meat, fruit or combination served with dip, bread or crackers Fruit and cheese trays Combination trays – antipasto (before pasta) Relish tray with dip  Consider centerpiece, serving portions, and garnish