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Giuseppe Guida

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Job Food&Beverage; MIT at Four Seasons Hotel Milan
Style Minimal, Vintage, Modern

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    February, 24 2012 • 16:00

    Well, we are still in a traditional “à-la-carte” restaurant, but we decide to have a fixed menu for some reasons (because we are plenty of us and we don’t want to wait, because we desire some particular food the restaurant doesn’t usually have, etc…). That means, the table setting will be different, as we already know what we are going to eat, so we can set cutlery according to the courses.   Two philosophies: the “old school” used to set the table for every single course, including dessert. The result: the classical image of a rich&noble table full of forks, knives, spoons, plates…all to cover any possible empty space. Nobody follows this method anymore, but we will see an example of this with a mise en place for a seated buffet anyway.   Let’s now have a look at the modern trend, which states you can’t have cutlery on the table for more than two or max. three courses. After them, waiters will set the table as usual, according to the next plate.   What you see here is a first example of a set menu, with cutlery starting from the outside to the inside: Appetizer: Piedmontese-beef carpaccio with curled endive, chickory, parmesan cheese and anchovies à although there is meat, a carpaccio is so soft we may well require traditional fork and knife Pasta: Milanese-style risotto à only fork Main course: Beef-fillet “tagliata” with Pinot-Noir sauce, Cardoncelli mushrooms and potato foam à here we need a traditional fork but a special knife, sharper than usual, to cut the fillet without pressing and damaging it   As you see forks are set to create a little “wave”: the first one is set as explained in the “episode 1”, the second higher, the third at the starting position.   As for the dessert, as I said, the waiter will remove everything from the table when and set cutlery for the final course.   As for the menu, well, our traditional way to present it is on the napkin, well aligned to the down border, with its golden bow heading downwards….but your creativity can obviously have infinite more solutions here. :-)   Giuseppe GuidaFour Seasons Hotel, Milan

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    A traditional mise en place

    February, 3 2012 • 00:00

    Inner Design is glad to welcome a new member within its team. Meet Giuseppe Guida, Manager in Training at Four Seasons Hotel in Milan with a passion for food and hospitality. Giuseppe will be guiding us into the world of table setting, giving us precious hints to impress guests with the most adequate and original ideas. Enjoy! First of all, we start with a traditional table setting for a lunch/dinner à la carte. That means, no courses are set in advance and everyone will have his opportunity to choose from the menu proposal. Therefore, the mise en place will be as simple and flexible as possible, allowing more possibilities. In this case, we see the traditional setting: fork on the left, upwards, and knife on the right, inwards, both surrounding the napkin, with the bread plate on the left. Let me stress the importance of the bread plate, both from an hygienical and a aesthetical point of view. Two glasses are set here: the one for white wine (called “Chardonnay”), most usual in our restaurant, aligned to the knife top (other restaurants might well consider a red-wine glass more appropriate, depending on their guests); on its right, along a diagonal 45° line, the water glass. As you notice, the showplate, once used during the entire meal to “host” every other dish, is missing. That is part of the new modern trend that prefers simplicity over magniloquence: that is also the reason we rarely find fuzzy-decorated napkins in modern restaurants (again, this is also due to hygienical reasons…the less the waiter touches the napkin, the cleaner it is). Giuseppe Guida Four Seasons Hotel, Milan

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