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4-5-6 course meals and more

post #1 of 12
Thread Starter 
Hello Chefs
I am the wife of a chef..oh the joy! Lol.. he has applied for executive catering chef job.
The director is asking for a five course meal and she mentioned something like "anestos" "Ernesto".. He said she has a heavy accent so not sure but we have googled it all and nothings clicking as one of the courses. Does this sound familiar to anyone. Also any try out suggestions. His boss to be HOPEFULLY has worked with chefs such as Bobby Flay and I think he feels a lil intimidated but he is great..just trying to boost the confidence a lil..HELP! LOL
post #2 of 12

What was the accent?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 12
Antipasto?
post #4 of 12

entremeses/intermezzo/entremets


Edited by cheflayne - 1/6/15 at 12:14pm
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 12

Degustation.

post #6 of 12
Thread Starter 


trinidad

post #7 of 12
Thread Starter 


he said it is to be served as a course before the entree

post #8 of 12
Thread Starter 


lol nice try but nope.. however its to be served as the course before the entree

post #9 of 12
Thread Starter 

she said she wants a four course meal and then she said, you know what add a "interneso" "enteresto"  to that and make it the course before the entrée...

and thanks everyone for your help!!

post #10 of 12
Thread Starter 


maybe Intermezzo!!!  hmmm let me google that!  thanks Cheflayne


Edited by thechefswife - 1/6/15 at 2:33pm
post #11 of 12


An Intermezzo is normally served before the entree to clear the palatt  It could be lemon sourbet sered in a hollowed out lemon with a live daisy in it. or aice of some flavor served in a cordial glass.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #12 of 12
Thread Starter 


I had just told him and about the intermezzo and he said what you said Chefedb ... to cleanse the palate!!  Thank you so much!!

he wants this gig so bad!  its definitely time to step up!!


Edited by thechefswife - 1/6/15 at 2:33pm
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