At the Academy of Culinary Arts, we believe that culinary excellence goes hand-in-hand with strong communication and organizational skills. Recently, our students had the opportunity to learn just that through a hands-on lesson led by one of our esteemed chef business partners, Chef Rosaria Cammarata.
The focus of the lesson was the Banquet Event Order (BEO) sheet—a vital tool in the foodservice industry that outlines every detail of an event, from menu items to staff responsibilities. Chef Rosaria utilized a salad bar as the instructional model, guiding students through the planning process while underscoring the importance of clear communication and teamwork. In the coming weeks, the culinary program will introduce a price-per-pound salad bar for staff members to enjoy.
Students explored the key components of a successful salad bar, including:
- Proteins and specialty salads
- Essential ingredients
- Inventory tracking
- Food cost analysis
To support the lesson, Chef Rosaria provided three documents: an inventory sheet, a cost analysis, and a breakdown of responsibilities. These tools helped students visualize how each role contributes to the success of an event.
This lesson was a powerful reminder that culinary education is not just about food—it’s about people, planning, and the ability to communicate effectively across teams.