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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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Sharlene Chopee

April 30, 2007-August 17, 2007

  • 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.
bellissimo continued
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


bellissimo continued4
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



chef greg anania owner chef
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.
my co op experience
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
day salad station monday mornings and afternoon
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

hot appetizer station 1 person station monday saturday night
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

pastries and desserts saturday mornings monday and tuesday afternoons
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
folk fest 2007
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

what i learned
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