Bellissimo

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Bellissimo

• Sharlene Chopee
• April 30, 2007-August 17, 2007

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Bellissimo

• Privately owned Restaurant. Owned by Chef Greg
  Anania and Front of House Manager Greg Gagliardi
  . Bellissimo also employs ex sous-chef Justin
  Sutherland and Head Server/Wine Expert Manny
  Soras.
• Offers sophisticated contemporary Italian
  cuisine.

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Bellissimo Continued
Main Dinning Room

• 140 person restaurant, lounge, private dinning
  room and patio.
• Located in the heart of Lindenwoods 877 Waverly.
• Very busy restaurant, on average 2-3 turns or
  seatings per evening.
• Lunch clientele The business community and
  retired seniors
• Dinner clientele Middle-upper class couples and
  groups 30-60 years of ages.

Lounge
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Bellissimo Continued

• Signatures dishes included
• Pesce Asiago,
• Mussels in Tequila Cream Sauce,
• Polla Amaretto, Pollo Ripeno and Pollo
  Bellissimo.
• Also in-house desserts like
• Lemon Meringue Cheesecake,
• White Chocolate Carrot Cake
• and Death by Chocolate.
• The Restaurant also features and extensive and
  impressive wine list

Mussels
Cioppino
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Chef Greg Anania Owner/ Chef

• Industry and self taught chef. No formal
  training.
• Has over 17 years experience in the restaurant
  and hospitality business.
• Grew-up in the industry, his family owned several
  restaurants and catering businesses.
• Greg and the restaurant were featured in the
  January 2007 issue of Ciao Magazine.
• Gregs philosophy on food is simple, fresh,
  rustic modern cuisine.

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My Co-op Experience

• Exposed to variety of different stations
  including
• Day Salad Station
• Night Hot Apps/Entree Station
• Pastry/Dessert Station
• Over-all Kitchen Responsibilities

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Day Salad StationMonday Mornings and Afternoon

• Prepare Salad Orders and Plate Dessert
• Caesar, Casalinga, Con Pesce, Con Fichi, Greek,
  Spinacie and Formaggio.
• Plate a variety of menu and special desserts and
  cakes.

• Prep all Station items including
• Washing lettuce, wedging tomatoes, slicing
  cucumbers, slicing onions, grating carrots,
  cheese etc.
• Prepare dressings including Caesar, House,
  Creamy Cucumber, Greek, Sun dried Tomato and Red
  Wine Vinaigrette.
• Make Croutons, Chèvre Cheese Wheels, Par-Cook
  Chicken Breast

Peach and Blackberry Crisp
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Hot Appetizer Station1 person station
Monday-Saturday Night

• Responsible for 15 dishes including 10 appetizer
  and 5 entrees
• Bruschetta, Funghi Deliziosi, Calamari Diavalo,
  Salsa Spinaci, Spicy Cozze, Tequila Cream
  Mussels, Crostini, Pane Formaggio, Baked Brie
  etc.
• Pollo Prosciutto, Vitello Saltinbocca, Salmon
  Rossa, Seafood Rissoto, Cioppino
• Run the bills, Pan set-up, Cooking, Plating, and
  Garnishing
• Prep and Set-up all station items including
• Par-Cook Rissoto, Par-Cook Vegetables, Roasted
  Red Pepper Sauce, Bruschetta Mix, Herb Oils.
• Station set-up and mise en place pans, plates,
  garnish items, sauces, etc.

Seafood Rissoto
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Pastries and DessertsSaturday Mornings, Monday
and Tuesday Afternoons
White Chocolate Carrot Cake
Death by Chocolate
Chocolate Banana Cream Tort

• Create and Prepare all dessert items and torts
  for the restaurant and retail sale including
• Cakes, Fillings, Custards, Sauces, Frosting,
  Garnish items, etc.
• Develop my own recipes for menu items and
  specials including
• White Chocolate Carrot Cake, Death by Chocolate
• Chocolate Banana Cream Tort, Strawberry and
  Lemoncello Tort
• Variety of Crème Brulee, Fruit Crisps, Tarts etc
• Source out Suppliers and Ingredients

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Folk fest 2007

• July 5th-8th at Birds Hill Park
• Massive Prep for the event. Transport all food
  items and equipment needed.
• High-end Camping Style Cooking ?
• Pasta Carmellate and Pasta Carciofi, House Salad,
  Italian Sausage Panini, Grilled Vegetable Panini,
  and Tiramisu

Greg Anania and Greg Gagliardi
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What I Learned

• Professional Goals
• Learned how to work a hot line and system to run
  bills.
• Learned how to par-cook and hold foods like
  rissoto and pasta.
• Learned additional and new cooking techniques.
• Learned and developed pastry skills.
• Personal Goals
• Learned to stay focused and clam.
• Organization and Time Management.
• Leadership and Teamwork Skills.

Pork Special