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Bellissimo . Sharlene Chopee April 30, 2007-August 17, 2007. 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.

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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

  • 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.

Main Dinning Room

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.

  • Greg’s 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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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

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.

Day Salad StationMonday Mornings and Afternoon

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