Buffets have long been the preferred way to serve when lots
of people need to be fed in a relatively short period of time. This method of
food service is the method of choice for most when it comes to parties,
receptions and teas.
Let’s face it. Time and labor equal a big outlay of bucks, especially
in the food industry where those replenishing and cleaning-up are paid by the
hour, not tips. This is the impetus behind so many restaurants (and caterers)
opting for this type of service, even for very small events.
Hostesses giving parties and events at home, including me,
often choose to serve buffet style. Why? Hostesses want to enjoy their parties right
along with their guests. If they are in the kitchen the whole time, they miss
their own event. Again, the food is artfully arranged on a serving table where folks
can get as much or as little as they want. All is well and good.
In a home situation, that fact may be oh so very true. This
is because in a home environment, the food is not (or should not be) put out
until about 10 minutes or so prior to the first guests arriving. When
entertaining at home, there is usually someone in charge of watching the food,
smaller amounts are put on the buffet line at a time and when the quantity
reaches a low point, the tray or dish is removed and replaced with fresh from
the kitchen. In other words, food does not have ample time to spoil.
Personally, when I am hosting 20 people or fewer, I serve
the appetizer course along the bar in my kitchen. People eat as I take food
either out of the refrigerator or off the cook top. There is no time for
spoilage. When hosting a party/dinner for a larger number, I hire someone to
assist me, thus ensuring there is no risk of spoilage,
While in theory, the picture of folks selecting exactly what
they want and serving themselves until their hearts are content seems all well
and good. The fact is there are many downsides to serving large numbers of
people in this fashion. I am going to discuss what to me seem to be the top
three:
- Food
spoilage: Food being kept at the optimum temperature on a buffet table,
while theoretically possible, is unlikely. Why? Few times, in my
experience, have I found anyone really tending the food table, thus
increasing the likelihood of food borne illness. You, the consumer, have
no way to know how long any particular item has been out or at what
temperature it has been maintained.
In commercial environments, foods may
be prepared way ahead of time for the sake of convenience. However, depending
upon the type of food, the quality and safety can deteriorate quickly, thus the
problem. Additionally, some restaurants and caterers save food from one buffet
service and put it out on another. How many times have you been to a restaurant
on the day following a big buffet to find the “special” just happens to be one
of the items featured on the buffet the day before?
Caterers are often the most unscrupulous.
Case in point: I attended a wedding reception a few years back. The caterer,
who was nowhere in sight, had his people picking up the “leftover” fruit and
cheese to “use” at a reception the next evening. With that premise as his
standard, just how much of the fruit and cheese on “that” buffet were purchased
for that particular event.
Okay; fruit and cheese may keep,
but where does that particular caterer draw the line? If this person finds this
method of “recycling” food of benefit, where does he stop? Even more
frightening is the question of “How many are there out there like him? And,
personally, the idea of reusing food that has been set out, handled and picked
through is repugnant.
- Waste:
Equal amounts of food are prepared of every dish/food served. Does
everyone attending the restaurant or party have the same taste? The answer
is of course not! Depending on the number of folks and their taste buds, the
caterer or eating establishment places vast amounts of food on the line, but
much not consumed. Additional amounts are prepared in the kitchen, and
never brought out. At best, these foods go to waste. At worst, they get “reused”,
perhaps several times.
- Cross
contamination: This one strikes near and dear to my heart. Anyone with a
food allergy or sensitivity should avoid a buffet line like the plague. Unless
everything on the buffet is free of any particular allergen, the opportunity
for cross contamination is too, too great!
Folks reach across one dish to serve
from another one. In the process, they scatter crumbs, etc, as they go,
contaminating everything around them. They use the same utensil to serve
themselves from several dishes. Again, any allergen in the previous dish
contaminates the contents of the next dish. The list goes on and on and on.
Cross contamination is more than
just allergies. At least most commercial buffets have sneeze guards over the
food trays—how many times have you seen that at a catered event? One of my
least favorite people is the double dipper. You know the type; this person
takes a bite of an appetizer and then dips the chewed cracker again into the
dip or spread or whatever. If he is coming down with something, he just made
sure he is a generous person, sharing everything with everyone at the party.
Those eating medically mandated gluten free are impacted, I
think, the most by a buffet situation. Those with Celiac or non-Celiac gluten
sensitive are at a huge risk.
Sadly, so many, many caterers are absolutely clueless about
Celiac or the impact cross contamination has on their digestive system or just
how sick they can make these folks. I get the feeling that most do not really
care. As long a people are paying good bucks for a paltry amount of food—in
advance I might add—the caterer is a happy camper.
So, what can the Celiac or non-Celiac sensitive person do to
protect him/herself?
- Make
sure your host knows your dietary constraints.
- Survey
the buffet line with scrutiny. If you see a glaze or something, such as
corn, that may have come in canned, ask questions of the person who
prepared the food. If they cannot answer your questions satisfactorily, DO
NOT eat the food.
- Eat a
little something prior to any event involving food unless you know you can
trust the preparer, such as a close friend.
As hard as it is to not eat from a buffet when everyone else
seems to be having a blast, make your apologies to your host, but don’t eat to
be polite. The price the Celiac has to pay is just way to high!
