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The Market 520

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Sous John, Server, Brock, Sever, Amy, Elsie, Sever, Chef Craig. Who do we cater to? ... Create platter for catering functions and hot or cold pick up/deliveries ... – PowerPoint PPT presentation

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Title: The Market 520


1
The Market 520
  • Co-op By Amy Wiens
  • April 2006 August 2006

2
  • The Market 520
  • Chef Craig Guenther
  • Catering, Movies, hot or cold deliveries and
    grab-and-go Deli
  • 520 Academy Road
  • Winnipeg MB
  • R3N 2A8
  • (204) 489-7480

3
(No Transcript)
4
Sous John, Server, Brock, Sever, Amy, Elsie,
Sever, Chef Craig
5
Who do we cater to?
  • Weddings
  • Movies
  • Office parties
  • Grand openings
  • Back yard pool parties
  • Anniversaries
  • Anything you want

6
Different Styles we cater
  • Buffet
  • Sit down buffets
  • Plated dinners
  • Hors d'ouevre
  • Hot and cold deliveries
  • Family style
  • A la Carte

7
Responsibilities
  • Create food for the showcase daily
  • Create platter for catering functions and hot or
    cold pick up/deliveries
  • Create dishes for catering functions and hot or
    cold pick up/deliveries

8
Responsibilities contd
  • Carving different cuts of meat, both pork and
    beef
  • Flambé station, pasta station, cake cutting,
    desert station
  • Assemble hot and cold hors d'ouevre on site and
    at home base
  • Towards the end, help out our baker for early
    morning orders.

9
What I got out of working at The Market 520
  • Improved Garde skills
  • Great ideas of different dishes Italian, Greek,
    ect.
  • Being responsible to make sure other detailed
    items are there, ready for offsite caterings ie
    enough linen, cutlery, tongs, burners, gloves,
    sanitizer ect.
  • Able to work in the different areas of a business
  • Knowing that you can work longer than a 12 hour
    day and being able to wake up for your 7 am shift

10
Events that stood out in my mind
  • Backyard/pool side wedding partiers
  • Grand opening for Leons
  • Staff appreciation party, 8 course dinner
  • Adoption party

11
Conclusion
  • For my first work term I really enjoyed working
    together with Craig and his sous chef John. Both
    taught me a great deal that I know I would not
    have been able to learn in a classroom setting.
    There is so much that you learn just from
    repeating it day in and day out. Although I know
    there are certain things I might not have had the
    opportunity to do. Come fall, I know Ill be able
    to experience and learn how they cater to movies
    contracts.
  • I came with four fingers and a thumbs on each
    hand, and I came back with four fingers and a
    thumbs on each hand, to me thats always a good
    thing.

12
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