In this video, Ben Simpkins, WCMC, CEC, CCA, AAC, Executive Chef of The Dunes Golf and Beach Club, offers a variety of innovative action station ideas for club chefs.
As chefs bring the “wow” factor back into events, innovative action stations and creative plating strategies are more important than ever before. Creativity is as critical as quality and practicality.
Watch as Ben Simpkins, WCMC, CEC, CCA, AAC, Executive Chef of The Dunes Golf and Beach Club, demos a variety of new action station ideas, plating techniques and menu strategies.
Simpkins, who was formerly Banquet Chef of the Everglades Club, also offer insights into how small plates are the “new” buffet.