TigerChef

Today's buffet systems (full buffets that feature pans and serving utensils) are used for counter-serving or self-serving, and the origin of the system makes sense.

The buffet system (we say 'system' so as not to confuse 'buffet' with the alternate meaning, which is a type of meal served) originally referred to the sideboard area where food was actually served. In homes, a sideboard was often used to offer various dishes to guests, much like islands and counters are used today.

The modern buffet was developed in France in the 18th century and quickly became popular throughout Europe. The term itself didn't become popular until the second-half of the 19th centruy. The word buffet derives from French (16th century), which referred to both the furniture and display of food. Then, the system was usually draped in rich and/or ornate fabrics, opposed to today's sleeker designs. In England, the same buffet was called a court cupboard.

Despite documented origins of modern systems, the concept of buffet-style serving has been around for centuries. In 17th centry France, it was common for kitchen staff to, without notice, prepare foods for guests (or as author Lillian B Lansdown explained, gentleman callers arriving unexpectedly to woo ladies). Staff would be restricted to using what was in the cold room, and the common fare would consist of a variety of sandwiches and limited-supply dishes. Trays would be spread and the unexpected guests would use small plates balanced on their knees.

Today's buffets offer a plethora of carefully planned dishes. A variety is offered to please the highest possible number of people - though at formal events buffets usually consist of a choice of but 1-3 main courses, and a handful of side dishes. But the concept is the same... consumers select what they want and portions (either self- or wait-served) are transferred to plates, and patrons or guests either sit (for full dinners) or stand (for cocktail hours and informal luncheons).

The buffet system itself has also maintained a certain consistency, though today's modern demands call for sleeker and cleaner designs, not only for the visual aspect, but also to make the transfer of foods and cleanup much easier. They also feature more specifically designed layouts and serving stations that are used for specific tasks. Rich textiles are commonly reserved for formal events, such as weddings.

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Filed under: General • History

Tags: buffet