"This was a great course with great direction on hot and cold buffets. The importance of visually setting up so your customers are excited and you are also cost effective safe. I will share these resources and my knowledge with my staff. I enjoyed the recipes as well and will benefit from this class."
--D.K. from Montana
"This course was very helpful. I was not aware of the classical garnish terms, (which i will use from now on) I also learned that the plating arrangement will be ok simplified. i was unaware that the more costly the food item, the further down on the buffet it should be placed. We set up many buffets at work so i will take the setup knowledge with me. I will also use the knowledge i have used for plating my dishes. I really enjoyed taking this course."
--S.B. from Alabama
"I recently stayed at a resort in Denver for three days on a business trip. All of our meals were provided in a private dining room and all of our meals were of either hot or cold buffet service. Because of this course, I was able to appreciate the way that the catering staff presented the buffet in its simplicity and functionality. It felt very structured and clearly lead the guests through the line in an efficient manner. There was clearly a beginning, a middle and an end. This course has brought a sense of clarity of structure and mindfulness to my work, which I never saw before. Thank you!"
--A.S from Colorado
"Making platters was never my strong suit but now I look forward to practicing the principles learned in this course. Can`t wait to make my first colorful and appealing centerpiece that will tantalize my guest’s taste, smell and sight. I have learned a great deal about balancing a platter to ensure all aspects of the dish are pleasing to the eye."
--D.J. from Saudi Arabia
"This section helped me see that the sides mattered in more than flavors. I had never thought about shapes being important during plating nor had I thought about colors of sides and sauces. I also never realized the thought and planning process of setting up a buffet. The flow, absolutely affects how efficiently people move through a serving line and yes, the salad dressing should be next to the leafy greens. Thanks for the insight."
--T.K. from Texas
"This course has greatly increased and contributed to my overall knowledge of food presentation when presenting foods at large catered and buffet events. The outlined learning objectives were well presented making the information easy to retain and recall. "
-- T.S. from Louisiana