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Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
Culinary Style, Plates, Buffets & Action Stations
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Culinary Style, Plates, Buffets & Action Stations

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  • 1. Culinary Style, Plates, Buffets & Action Stations thoughts on a personal culinary style process seen through working photos, published dishes and banquet events by chef gregory g. webb
  • 2. Chef Gregory Webb This presentation is intended to illustrate my culinary style by presenting a few examples of some recent work. The effort has made me reflect on the subject of ‘my style’, and for that I’m thankful. This slide show contains some sixty photos spanning several recent executive positions; however the reality is I haven’t diligently kept a digital record for my work. All included here are from my own hand or prepared under my immediate direction. All slides included were sourced from my “working shots” taken with a smart phone for featured specials and recipe & platter development; photos scanned from published print articles; and the professional photography of an event I worked while at Lakewood Country Club. These Lakewood shots are of a grand reopening gala, and used to develop promotional and sales materials for the club.
  • 3. Chef Gregory Webb On the subject of my CULINARY STYLE I carry a couple of touch-stone style concepts in my head: ‘clarity first, flavors front’, and also ‘bold flavors, colorful plates’. I seek ‘balance’ in both plates and menus, with an ‘unpretentious’ approach to high design. Keys to my ‘culinary style’ is a commitment to scratch cooking, using the freshest and highest quality products available. This is a ‘Slow Food Movement’ emphasis. I love sauce work. My preferred banquet ‘plated’ style is centered plates designed to ensure good thermal integrity, executed ala minute when possible. My buffet presentations are generally ‘designed chance’ cascades featuring plenty of negative space, individualized components for easy replenishing, and action stations rather than a heavy reliance on chaffers.
  • 4. Chef Gregory Webb I feel comfortable in a wide range of kitchens and culinary applications. I have sought a breadth of experience and have received a diversity of training and exposure to new techniques. I am committed to maintaining a standard of excellence, used with my best skills, creativity and training in executing the highest quality of product consistent to the business and mission statements of the specific operation. Ultimately my presentation style fits the needs of the business. First I find the intended “synergies” between the product sold, the facility, and the staffing guidelines. I then style my culinary accordingly. This can be called “same-voice” culinary. My style is that of a Professional Working Chef, who is passionate and striving to lift the profession higher every day.
  • 5. Market Salad, Fire & Oak Brasseries Simple, hearty and robust. Carries a nice crunch and plenty of variety for the palate. This is served with a house made white balsamic vinaigrette
  • 6. Southwest Salad, Fire & Oak Brasseries Chunky, colorful, thematically consistent, dressed with a spicy- sweet chipotle lime vinaigrette. We did a lot of entrée salads and this one proved to be really popular, with grilled chicken breast, the roasted fresh corn, ripe tomato, avocado, slivers of poblano, jalapeno and squash.
  • 7. Tuna Lo Mein Salad, Fire & Oak Brasseries An Asian inspired marinated salad and tuna duet. This dish features sesame seed crusted and seared tuna sliced thin, with a salad of lo mein noodles with young sweet greens, balanced with sharp Mizuna and Thai basil, plus cooling avocado, sweet mango and red pepper, dressed with rice vinegar, ginger and soy.
  • 8. Stir fry Vegetables, Fire & Oak Brasseries A good popular side, nice flavors, good textures, colorful and fun.
  • 9. Side BLT, Empire City Casino 1865 Steakhouse Simple, attractive and a little different in the use of Boston Bibb rather than Iceberg. One special feature is the use of a house prepared Worcestershire syrup-we found that by just slightly bringing down the viscosity of the traditional condiment the sauce dressed the leaves and tomatoes better.
  • 10. Wedge Salad, Fire & Oak Brasseries This is a rustic, “chunky” style of the Classic Wedge, which goes with the overall tone of the Brasseries.
  • 11. Chilled Spiced Shrimp, Fire & Oak Brasseries This is a good example for the need to match presentations to the business mission statement. Fire & Oaks are trying to be friendly, casual- upscale toned restaurants, with hearty, value front foods and friendly service. Places where it’s ok to pick up and peel chilled shrimp, or eat the ribs with your hands.
  • 12. Raw Tuna Stack with Avocado, Ponzu and Micro green, South City Prime This is obviously an eye catching, photogenic dish, but the flavors are also tremendous together. Citrus Ponzu washed micro greens with house pickled ginger, fresh yellow fin tuna, and ripe avocado, all touched with shaved English sea salt.
  • 13. Oysters Rockefeller, South City Grills When you work in a traditional fish house, your going to be asked for Oysters Rockefeller. I wanted to update the dish little, but stay true to the profile. These are freshly shucked malpeques gently breaded with fresh brioche and grated parmesan, then lightly fried crispy in butter, served in their shells on a sauté of fresh spinach with béchamel and green onion.
  • 14. Day Boat Scallops Simply Grilled, Empire City Casino 1865 Steakhouse Just lightly seasoned and grilled, a bit of beurre blanc, and some cress to balance the sweetness of the fresh scallops.
  • 15. Tuna Flatbread App & Bar Item, South City South City had a busy bar crowd who enjoyed the walk up style raw bar we set up at the end of the bar and also a few items we put together for the bar menu. This flatbread is grilled, with sesame crusted and seared tuna over a roast red pepper aioli with micro greens and an avocado mayonnaise.
  • 16. Espresso crusted Sea Scallops, Potato Crisps and Black Sambuca Sauce, South City Prime Espresso beans blended with a few roast and ground tellicherry peppercorns, rubbed onto one side of a fresh sea scallop, then charred quickly to remain a bit rare in the center, with potato sticks and a sauce of the fond, a fennel nage, napoleon butter and black sambuca.
  • 17. Progression of Shrimp Solea, W Hotel, Mexico City I did lot’s of progressions while at Solea-they were very popular. This is a grouping of 4 small plates, each a stand alone tapas in itself. Spring Roll with Spicy Mango Sauce; A Jamon de Serrano wrapped Shrimp with Jalapeno and Achiote Citrus Sauce; A Shrimp Cappuccino; and Shrimp Ceviche.
  • 18. Wild Salmon Charred & Raw, Solea, W Hotel, Mexico City This was a really nice appetizer. Ribbon sliced salmon dusted with raw sugar and torched lightly, then marinated ala minute in ponzu, citrus and soy, and given crunch and texture with a refreshing salad of avocado, cucumber, pickled red onion, cilantro, and few little serrano slivers.
  • 19. Triple Stacked Crème Brulee, Solea, W Hotel, Mexico City A good example of simple and delicious not too much fanfare, but not typical either. This is three squares of barely set vanilla cream custard layered ala minute with hazelnut praline and phyllo, then sauces with house prepared cajeta sauce-kind of a Mexican caramel, and a dark chocolate sauce. Simple but still attractive, rich, crunchy, and sweet.
  • 20. “Fruishi”, Solea, W Hotel, Mexico City A great concept-use fruit juices for the rice japonica, and strictly fruit sushi comes alive, thanks to the great diversity of tremendously flavorful and sweet native Mexican fruit. This was a perfect sharing platter, and ideal for a table at brunch. Playful, photogenic and delicious.
  • 21. Ruby Lacquered Duckling, Fire & Oak Brasseries This really became a signature dish of mine while I cooked in Texas. I’ve served it in about every restaurant I could work it into. This duck was named in 1998 as a Top Ten Dish of Houston, and that year I won the Texas Open Wild Game Competition serving this as my main course. Here it’s presented at the Fire & Oak Brasseries with young Brussels Sprout leaves, pancetta lardoons and reduced port wine duck jus.
  • 22. Marinated & Grilled Baby Octopus, South City Grills This is a wine braised baby octopus appetizer that we seasoned and grilled to order before tossing with the roasted potato, peppers and red onion. We used the reduced red wine for the vinaigrette.
  • 23. Glazed Sable, Wasabi Yukon Potatoes, Stir Fry Julienne, South City Grills This is a really well balanced dish. The roasted sable is very mild and just enhanced with a miso glaze baste. The Yukon Golds are folded with wasabi and sweet rice milk; the julienned vegetables touched with ginger and stir-fry sauce, and the green crunchies are roasted and candied wasabi peas.
  • 24. Pad Thai Shrimp, South City Grills, Fire & Oak Brasseries Pad Thai is like Gumbo- there’s a million recipes that call themselves the original. Mine is a dish of rice stick noodles steamed with egg ribbons, cilantro leaves, and topped with toasted peanuts and shrimp cooked in a wok with freshly grated ginger, garlic, red peppers and celery, with a fairly spicy sauce of Thai chilies, peanut, lemongrass and coconut milk.
  • 25. Huachinango, Bok Choy & Pomegranate, Solea, W Hotel, Mexico City This is another really visually pleasing and delicious dish. Huachinango-a favored fish in Mexico similar to snapper, is filleted and seared in browned butter, tomato concasse and garlic. The fish is plated as the baby bok choy is flashed, and a sauce is prepared with the fond, rice wine and pomegranate seeds.
  • 26. Wild Salmon with Wild Mushrooms, Roast Artichoke, Solea, W Hotel, Mexico City The salmon featured is pan roasted for it’s really crispy skin and is plated with porcini, morel and cepe mushrooms, baby artichoke hearts and a red wine-miso reduction. Always looking for a way to serve salmon that’s not so commonplace, and this was a big success. Interestingly, these showcase mushrooms are abundantly available in Mexico City, and we relished the chance to use them.
  • 27. Tuna with Port Poached Figs, Solea, W Hotel, Mexico City Here’s a very sophisticated and elegant presentation. The block cut tuna is rubbed with a house prepared Chinese 5 Spice Rub and seared rare. The figs are poached in spiced port and the port is then reduced to the syrup on the plate. The dish is finished with succulent purslane tossed with chicken broth.
  • 28. Grouper with Shrimp and Curries, Solea, W Hotel, Mexico City Center of the plate stacks usually lend a clean and elegant style point, and with these colors and textures this dish is right on track. The Grouper is block cut, seasoned and pan roasted. The shrimp is brushed with a red curry butter and grilled. The seafood is stacked and plated with yellow curry sauce, spring pea nage and tomato concasse.
  • 29. Swordfish Au Poivre, Triple Cream Croquettes, Asparagus, Veal Jus, Empire City Casino, Steakhouse 1865 This dish demonstrates that successful flavor profiles typically reserved for beef can if thought out also work with fish for a little twist and great results. The swordfish medallions are pressed with a three peppercorn grind and panned with whole butter, then a pan sauce of brandy, shallot and veal jus is made. The triple cream potato croquettes are rich and balancing against the peppery heat from the rub.
  • 30. Roast Beets, Warmed Panna Cotta, Spiced Pecans, White Truffle Vinaigrette, Fire & Oak Brasseries This is a really colorful, aromatic and visually striking appetizer or salad; kind of skates the line between a clearly composed dish and a chunky, more casual, ‘designed by chance’ plate. High cuisine yet still very much of the earth ingredients-and it’s really delicious. Quick to serve, too. Exemplifies what I consider ‘high casual’.
  • 31. Thai Spiced Tuna Seared Rare, Stir fry and Buckwheat Pasta, South City Grills This is a best selling dish at all the South City Group Restaurants. A really spicy Japanese blackening spice rubbed onto Yellow fin tuna and blistered with a sesame infused soy oil, over steamed Asian inspired vegetables, with buckwheat pasta and crispy fried onions, all over spicy Sriracha and cooling cilantro- avocado sauces
  • 32. House Sorbets, Tuiles and Ice Wine, Solea, W Hotel, Mexico City We prepared ice creams, sherbert and sorbets daily, made from the freshest fruits and ingredients. Many were processed by hand as is the local custom in Mexico. Long before the current retail marketing push at Solea we made quality wine infused sorbets-a terrific way to end a robust, flavorful meal. Here I’ve prepared a featured ice wine sorbet paired with fresh figs
  • 33. Apple Cobbler ala Mode, South City Grills and Fire & Oak Brasseries Comfortable, nostalgic freshly prepared dishes and presentations were the goal in developing the Fire & Oak Brasseries’ menu. This is a warm cobbler of flaky pie dough filled with apples, brown sugar, vanilla and salt, with a crunchy streusel and topped with both creamy vanilla ice cream and hot butterscotch.
  • 34. Peach Cobbler ala mode, South City Grills and Fire & Oak Brasseries Ditto for this summer dessert-peach cobbler. Comfortable, homey, and good eating, a warm cobbler of flaky pie dough filled with fresh peaches, brown sugar, vanilla and salt with a crunchy almond streusel.
  • 35. Promoting the new weekend race time buffet, Empire City Raceway and Casino All casinos are high volume operations; Empire City Casino certainly is. Casinos attract a very broad demographic, a wide price point and service level variety is required. There are two large ala carte restaurants, a seven island food court, a high end steakhouse, 12 bars, a live venue lounge, and both premium and mid-level concessions served throughout the facility. There are more than 2200 people ordering food and dining at any one time. A huge part of the effort there was finding ways to quickly serve and keep our guests satisfied. Gamblers eat quickly to get back to the tables, and this translates into multiple turns. On the weekends the ‘3meal a day’ ala carte sat 640 and turned 3 times; the Food Court rang 30k daily with an $8 per person average(ppa); Concessions handled another 15k at a $3.50 ppa; the Grandstand Dining Room sat 560, turned once and carried a $56 ppa. The 1865 Steakhouse-125 dinner covers at an $85 ppa. Also, 14 separate bars to serve, plus the live stage show lounge, and 1400 employees to feed. Our catering department also handled Columbia University’s football and soccer game concessions during those team’s seasons.
  • 36. Banquet Presentations, Lakewood Country Club This is a good photo to start with in presenting my banquet work, with the atrium area adjoining the main ballroom of Lakewood Country Club. To the right is the Sushi Station-very popular and consistently requested. Center-left are Chilled Presentations and the Raw Bar. Detailed photos follow. The excellent camera work is all done by Bradley Images, a local professional photography group that worked this particular event at Lakewood, and much more like these can be seen on the web at Bradleyimages.com. Go to the Lakewood Country Club folder.
  • 37. Carving Station Set Up, Lakewood Country Club I try to move beyond the ‘chaffing dish standard’, instead using lot’s of action stations. All were nicely filled out; some were traditional such as a Carving Station or our Flaming Crepes Dessert Station; others were less typical, such as an Asian Hot Pot and Tepanyaki Station. The Hosts set the tone- we sat down together and created a lot of unique service experiences, from the formal wedding to the casual and fun, like our Comedy Night Lounge Event, with BuildYourOwnDagwoods and Philly Cheese Steak Stations.
  • 38. Breakfast Iron Skillet Action Station, Lakewood Country Club Breakfast buffets typically feature omelet stations-so does Lakewood’s; however we strive to add twists, such as the Skillet Egg Dish station seen here. Another big favorite is the stuffed French toast station
  • 39. Peking Duck and Scallion Crepes Action Station, Lakewood Country Club The Roast Peking Duck with Scallion Crepe Action Station was a clear favorite-I don’t know if we ever did an event without at least passing some of these. Here the shredded roast duck is heated on a griddle. About now the lines started forming in front of the action station.
  • 40. Peking Duck and Scallion Crepes Action Station, Lakewood Country Club Here the station cook adds the ginger-hoisin sauce. Next to the flatiron griddle is a steamer where the fresh scallion crepes are warming in anticipation of the glazed duck.
  • 41. Roast Peking Duck & fresh Scallion Crepes, Lakewood Country Club We keep up with the demand, as the crepes are hand filled and served at the action station, we’d typically have a cook in the kitchen also making platters to fill in any service gaps.
  • 42. Antipasti Bar details, Lakewood Country Club Salumi Platter; sliced salami, capacola, sopresata, pepperoni
  • 43. Antipasti detail, Lakewood Country Club Pickled and Marinated Peppers, Olives, Tomatoes
  • 44. Antipasti Bar detail. Lakewood Country Club Peppered Mozzarella Roast Garlic
  • 45. Antipasti Bar detail, Lakewood Country Club Marinated Vegetables Spreads, dips, aioli
  • 46. Cheeses with Fresh Garnishes, Lakewood Country Club
  • 47. Assorted flatbreads and crackers, Lakewood Country Club Freshly baked, breads, soda crackers, lavash, flatbreads, ficelles and foccaccia crisps make a difference no matter the event.
  • 48. Chilled Raw Bar, Crab, Shrimp and Lobster, Lakewood Country Club A good chilled seafood display is a real crowd pleaser and a nice upgrade.
  • 49. Sushi and Dumpling Station, Lakewood Country Club The sushi station is always a highlight at Lakewood events. We have worked with an outside service that is consistently excellent in the presentation, quality and freshness of the product. Also these professionals work with me so I can customize the station to my client’s wishes. Typically I’ll have a cook of ours work a hot presentation service with this station. Their sushi is beautiful!
  • 50. Sushi Station detail, Lakewood Country Club
  • 51. Sushi Station detail, Lakewood Country Club
  • 52. Sushi Station detail, Lakewood Country Club
  • 53. Sushi Station detail, Lakewood Country Club
  • 54. Desserts, Cookies and Sweets Presented, Lakewood Country Club At Lakewood we prepare all ala carte desserts in house, as well as most of the banquet desserts. We work with a privately owned pastry shop right around the corner to produce the balance. For large events typically I’ll recommend a nice variety of small desserts plus an action station-crepes, sabayon, or flaming strawberries, etc.
  • 55. Desserts, Cookies and Sweets presented, Lakewood Country Club I find that at the end on an evening, everybody will reach for one or two small tasty cookies or a candied nut tart. Others will indulge their sweet tooth with chocolate mousse and berries.
  • 56. Desserts, Cookies and Sweets Presented, Lakewood Country Club Mini Crème Caramels Petite Parfaits and Bavarians
  • 57. Cold Buffet, Wyndham Princeton Hotel and Conference Center This spread was done for the reopening of the recently reflagged hotel’s refurbished Business Center. There were 250 meeting planners, local businessmen, and top Wyndham Corporate executives attending. A key to the refurbishing effort was the design, purchase and delivery of six state of the art, self contained induction heat, wood paneled food service carts. These were to anchor upgraded meeting breaks and our action station based banquet and event menus. Murphy’s Law; not one cart purchased arrived in time for the reopening-back to skirted collapsible banquets tables and chaffing dishes for the day.
  • 58. Charcuterie for a break service, Wyndham Princeton Hotel and Conference Center At the conference center we faced a challenge in the presentation pieces-No budget to use, and what we had was hopelessly outdated and pretty roughed up. The wooden tabletop used here is right out of the butchery area. So, we concentrated on raising the quality of products served. Most of these meats, pates and terrines were prepared in house.
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