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

  2. 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.

  3. 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

  4. 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

  5. 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.

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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