Buffet Platters

So it is week 8 school and we did buffet style platters. We built a meat, vegetable, fruit, cracker and cheese displays and though it seems simple the concept is fairly hard. When cutting the vegetables you need to have a base plan that you want on the plate (in reality the customer would specify). A simple cut such as a large dice compared to a spear or julienne cut. The platter needs to be close and tight so that when someone takes some food that the overall presentation does not get effected.You also got to think how the person addresses the plate from their view and know exactly what would attract them. During our official presentation Chef had us look closely at what people took and how. To an odd surprise, most people do not like taking the back parts of the platters while they will strip the front area of the plate. This, to a cook, means you need to place the most expensive part of a platter in front so the costumers take that first. Another part is how customers do not like reaching over to get a specific food. Most people we saw tried everything except the two plates in the back which rarely got toughed. Overall i think i was a very fun way to make food and over was very happy with the presentation.