Modern Buffet Presentation

Carol Murphy Clyne and Vincent Clyne launched PAIRINGS palate + plate in Cranford, N.J. in 2010. Their restaurant concept is based on constantly evolving seasonal recipes featured in the globally inspired, contemporary American dinner menu; the on-site buffet menu; and their cooking classes. The couple also owned a personal catering company for 20 years. Carol holds ProChef Level II Certification from The Culinary Institute of America in Hyde Park, and Vincent, a Certified Wine Professional credential from the CIA in Napa Valley. Vincent was also awarded the Signorello Vineyards Food Writing Scholarship to the Symposium for Professional Food Writers at The Greenbrier in West Virginia. Carol is currently a visiting instructor for the food enthusiasts programs at the CIA. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, N.Y.; St. Helena, Calif.; San Antonio, Texas; and Singapore.

Acknowledgments

Introduction

Chapter 1. Mise en Place

Chapter 2. Designing the Buffet

Chapter 3. Buffet Equipment

Chapter 4. Executing the Buffet

Chapter 5. Stations: Service and Setup

Chapter 6. Buffet Recipes

Buffet Menus

Glossary

Appendix A. On-site Buffet Planning Worksheet

Appendix B. Sample Catering Menu

Appendix C. Complete Party Planning Spreadsheet

Appendix D. Off-site Buffet Planning Worksheet

Resources

Index