Buffets!

     This week in class we talked about the In's and Outs of the buffet style catering.....and oh my goodness! There is so much involved, with the planning, food prep, transportation, and the set-up at the location. In class we made our own mini buffet, we set it up and cooked what our chef had preplanned for us. It was a blast!

 

    Our groupd were divided and each given a different food and task to complete. Our meal was oven roasted chicken, veggies, and rice pilaf.

 We also had rolls and cookies from the basic bakers one class over :) they were so yummy! I believe they made peanut butter, oat meal rasin, ginger snaps, and maple bars of some kind.

     My group was in charge of the veggies, which was carrots, celery and broccoli; we started by blanching the carrots and broccoli, then sautaeed all three in clarified butter.

     Clarified butter is made by melting butter and allowing the different componant seperate into the milk solids and butter fat. you then pour off the butter fat leaving the mild solids and now you have clarified butter.

     So we made it, set it up, and then ate it like a real buffet! All the students, our chef, and the other chefs that were there that day were invited to come and eat what we had made....oh boy was it tasty!!