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How do you keep your buffet offering fresh for your guests? Serving à la carte or à la minute means you serve fresh, hot food straight from the pan, but this is not the case at a buffet.

In a buffet, Chefs need to rethink dishes and cooking techniques to keep their offering fresher for longer.

This is exactly what Chef Tony Kocke and his team do. They “live” the buffet by doing as much as they can in-house: from baking bread to smoking salmon.

Find out how he makes his buffet difference

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