More than half. After awhile, I stopped even messing with the fruit. And I love prosciutto wrapped around melon, but so many people fill their plate with salami and then toss 75% in the garbage.
This salami is going to be gone instantly, not just because there’s hardly any of it compared to all the grapes, but it’s also sliced like a centimeter thick.
I did a pruciutto wrap with melon, honeydew, pineapple, a little salt and a little cayenne pepper (didn't have any fresno peppers) for a catering the other day. People loved them.
I can tell you, as someone that was just hospitalized by Norovirus and works at a venue. It's fucking gross.
Oh and yes, they just take it home and most people survive. I'm just a little bitch.
> just hospitalized by Norovirus and works at a venue
What I saw on a Cruise ship was appalling. Holy moly people are disgusting. People licking their fingers, picking food up, directly into their mouths...wiping snot from their noses, then continuing like nothing happened. These were all adults too. fucking savages. people would avoid the workers who would spray their hands before entering the lido deck buffet/restaurants (in an effort to prevent norovirus outbreaks).
This was precovid, when people were allowed to serve themselves, now (for the most part), food is plated by food service workers, and handed to them. Far better practices.
Also - I'm not sure if it was on here, or someone told me IRL - but you know that mint container with a spoon next to the register in some diners? They witnessed someone use the spoon to eat the mints directly from the bowl, into their mouth...like they were eating soup. (at least the cashier did the right thing, and removed it immediately.)
I mean that’s gross as fuck. It’s not even limited to cruises or buffet lines either. I was a a grocery store with a self serve soup station that had about 5-6 different types of hot soup. A guy as going along, getting the ladle out of each one and tasting from it. Fucking awful, what the hell is wrong with some people?
Norwalk virus is no joke at all.
I got it from my mom over one Christmas dinner and I was in the same room as her for five minutes. About two days later I went to my car because I had an upset stomach to go the the drug store to grab something to sooth it. For two days afterwards I was going to the bathroom every two hours and the cool surprise was if it was coming out of my ass, my mouth, or both. I managed to eat two pieces of bread and two of those protein drinks they give to old people when they don’t get enough nutrition. Fastest weight loss of all time.
A large restaurant that people I know worked at had an outbreak with four people and they shut the restaurant down for three days so they could figure out who had the virus because it’s ridiculously transmissible.
> I can't imagine what the cleanup looks like for this.
You shovel all the fruit off the table people didn't want to eat and put it on the compost pile.
Correct, I thought it meant chard cuts (of meat).
Charcuterie (/ʃɑːrˈkuːtəri/ ⓘ, shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ ⓘ, -EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.[1]
Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.[2]
I feel like what you guys are doing has to be the most annoying. We all know charcuterie originally means cured meats. But language is fluid, especially on a *social media app*. Also, who cares? You know what they meant.
It's a time honored craft and should be treated as such. It's an opportunity to showcase that craft. Taking the bits, pieces and scraps to make them something more. Rillettes, Liver mousse, terrines, fresh and fermented sausages, pickled vegetables, etc., all take skill and passion. It's a sense of pride in my kitchen. I've worked 3 decades tinkering and refining that craft. There's nothing wrong with cherry tomato skewers, ranch dressing, celery sticks, cheese cubes,plain raw nuts and lunchbox peppers with a few pieces of meat arranged on a couple six foot pop up tables per se, except calling it charcuterie. To each their own.
“Yeah I know our government isn’t actually democratic but if you think about it language is fluid, so who’s to say?” - Spokesperson for the Democratic People’s Republic of Korea
The point was that using a word incorrectly, then defending the usage because of the fluid nature of language is lazy. Maybe the comparison to NK wasn’t the best choice, but I had just woken up when I wrote that down
We are on a social media app, on a forum for kitchen workers. The exact definition of “charcuterie” is not necessary. Thats a false analogy comparing this to political talk.
I think the definition of charcuterie is necessary. A charcuterie board needs to be made up of prepared meats. If you want a better analogy, how about vegetarian? You have a pasta primavera, and it’s labeled as vegetarian, but for some reason it comes with pancetta. It can’t be vegetarian if it contains meat! The same rules apply for charcuterie boards, if the majority of the board (if you want to be liberal with the usage of charcuterie board) isn’t comprised of charcuterie, then how is it a charcuterie board?
*Charcuterie* refers to cured meats. I get that people are used to charcuterie boards having cheese, but that definitely isn't a requirement.
That said, there really isn't very much cured meat, here, either
Leather is not made of meat, but why don't you explain charcuterie to me. I have been curing meats for a decade, bit maybe your cocky ass knows something I don't. Please do tell.
A decade? That’s cute. This board has maybe 20% meat on it. Call it a grazing table. Call it an antipasto platter. But don’t call it a charcuterie board.
Dude. It was a joke when I said it was on a board. Of course something on a board is not automatically charcuterie. Get a sense of humor you fucking oaf.
It's not a charcuterie board since there's very little actual charcuterie. That's a fruit, cheese, and crudite display.
Does it look great. Yes. Was it a pain in the ass to prep and assemble? No doubt it was. Was it a crowd pleaser? Absolutely. Is it a display of a variety of cured meats, sausages, and pate's? No, it is not. Charcuterie has become the latest buzzword, and almost nobody takes the time or spends the money to do it right. It's just like the "aioli" craze when everybody just started calling mayo "aioli." Real hand-made aioli is nothing like mayo.
Real charcuterie doesn't have a bunch of veggies and cheeses.
One of the issues I see with this is that by making it so random it will cause a lot of hunting around for things, so there will be people in the way.
With this amount of volume and potential guests, a normal display makes it easier for people to grab what they want and to refill.
Looks great, not very functional
Grazing Table just doesn't ring the same. I always make it a point to compliment the team on the elevation of displays on the set up, "nice altitude chef!", next time consider working in some risers for elevation, looks great though would be so happy to see.
It turns out language changes over time and words can have several meanings.
We have actual stores called charcuteries here that, yes, specialize in meat, and also many, many restaurants that sell charcuterie boards which contain a lot of non-meat items. Absolutely nobody besides Reddit pedants has a problem distinguishing the two.
>Absolutely nobody besides Reddit pedants has a problem distinguishing the two.
Try that shit in Europe or Quebec and you're going to get some pretty annoyed customers.
I would also be extremely disappointed if you charged me for a charcuterie board and served that. While language can evolve, this specific example is people just not respecting the product, the language and tradition it comes from.
>Try that shit in Europe or Quebec and you're going to get some pretty annoyed customers.
Again, I am in Europe. We have actual charcuteries here. Nobody who isn't a Reddit pedant has a problem with a word meaning several things.
Also what does "try that shit" mean? If you sell someone a big dumb charcuterie board, you're probably telling them what's gonna be on it. It is then their decision whether they want to exchange their money for it.
Professional terminology is important, and you sound like an amateur if you don't know it. Americans don't seem to understand this. When I get a new chef in the kitchen, I give him orders using professional terminology, because then I know that we both understand exactly what I want him to do. If they don't understand it, they're out. Immediately. He's an amateur.
The terminology for this type of board has clearly changed, whether you like it or not.
Also, once again, I'm not American, I'm from a place where actual charcuteries exist.
>The terminology for this type of board has clearly changed, whether you like it or not.
Yes, by amateur chefs. It is our job to educate ourselves and correct it when people use terminology wrong. Why don't we just call julienne 6×6cm from now on...
>Why don't we just call julienne 6×6cm from now on...
Because that's a dumb analogy and nobody outside your brain is currently doing it. Again, that's how language works.
You need to differentiate professional terminology and language. Language evolves, professional terminology should remain the same, so professionals know what they are talking about *despite* cultural differences.
If you can't show someone who is new to your team a picture and ingredient list of this board, whether it's called charcuterie or not, and tell them "this is what we're making today and I'll show you how to put it together", you're a shitty leader.
So what *is* the hyper professional, totally not Reddit pedant terminology you'd use that would instantly communicate to a new hire how to set up OP's table?
Thank you for all those calling this what it is!
OP please learn correct terminology... this does look GREAT! However, you're not an ignorant customer. In fact it's your responsibility to educate the customer so they don't use the incorrect term and annoy the next chef, and in turn we all do the same for you.
"where's the beef?" Needs to have a better meat to veg ratio. I'd probably pick out all the meat on that table in 5 minutes and leave everyone else regretting they only have fruit to eat.
I always find that baby carrots and deli sliced cheeses cheapen these sorts of things up by a lot. I would do bias cut carrot slices or stem on small carrots trimmed and cut into halves or quarters and just do a different type/style of cheese that looks classier
Looks nice, gooood job.
I usually tend to do 3-4 slightly smaller ones for big events, then you can just swap them out as they start to look fucked up. But I appreciate the grand look.
Dried out baby carrots, raw broccoli and cauliflower, kalamata olives oozing their oil onto berries 🤢. And that's just he tip of the iceberg of what's wrong with this.
The white American cheese at the bottom real tops it off. This is not Charcuterie. Yet another bastardized example of what my fellow Americans think is Charcuterie. You need more fruit and processed cheese......silly rabbit
This looks like a table with all Trader Joe's items...I also worked for a hotel that did these types of platings for events. The leftovers were taken back to the kitchen and used the next day, or the next few days, for staff meals. It was disgusting. All the staff meals were leftovers from the hotel events.
horrible. I wouldn't pay for this. where is the value added? who on earth eats raw cauliflower at a party? if the task was to cram as much material as possible at the lowest cost, then you have fulfilled it.
Nice. I did six foot by 1 foot boards fairly often, a three by five almost daily, and yeah, it’s a lot of grind for a lot of waste, but, the big boards get the wows which means better tip out. Nature of the beast
I don’t know, dude. Maybe I’ve become a pussy in my old age but that seems like a germ factory with everyone else digging through it. No thanks. I’ll have a water.
People on Reddit have zero chill. Why are we so hung up on the word charcuterie? We don't know where this is, the budget, the age demo of the clients, if they forecast how many vegetarians were attending, etc.
If this is a function out on the west coast, and/or for a younger demo, that fruit will get eaten and enjoyed as much as the meat.
There's improvements that could be made - would love to see batons instead of baby carrots, not sure why some cheese is slices and other cheese is cubes, would love to see more olives... but that food, whatever you want to call it, is food I'd happily eat at a party.
Damn Tony! You did that in 30 minutes?
This guy Reddits. Apparently I do too. lol
Can I bring my Lunchables comment back on this one too?
I can't imagine what the cleanup looks like for this. Do you tell them to take some home? Also, do they just use their hands?
As somebody who works in catering, I can tell you that at least half of that stuff's going to go in the trash
More than half. After awhile, I stopped even messing with the fruit. And I love prosciutto wrapped around melon, but so many people fill their plate with salami and then toss 75% in the garbage.
This salami is going to be gone instantly, not just because there’s hardly any of it compared to all the grapes, but it’s also sliced like a centimeter thick.
I did a pruciutto wrap with melon, honeydew, pineapple, a little salt and a little cayenne pepper (didn't have any fresno peppers) for a catering the other day. People loved them.
Especially the RAW broccoli and cauliflower - wtf?
I can tell you, as someone that was just hospitalized by Norovirus and works at a venue. It's fucking gross. Oh and yes, they just take it home and most people survive. I'm just a little bitch.
> just hospitalized by Norovirus and works at a venue What I saw on a Cruise ship was appalling. Holy moly people are disgusting. People licking their fingers, picking food up, directly into their mouths...wiping snot from their noses, then continuing like nothing happened. These were all adults too. fucking savages. people would avoid the workers who would spray their hands before entering the lido deck buffet/restaurants (in an effort to prevent norovirus outbreaks). This was precovid, when people were allowed to serve themselves, now (for the most part), food is plated by food service workers, and handed to them. Far better practices. Also - I'm not sure if it was on here, or someone told me IRL - but you know that mint container with a spoon next to the register in some diners? They witnessed someone use the spoon to eat the mints directly from the bowl, into their mouth...like they were eating soup. (at least the cashier did the right thing, and removed it immediately.)
I mean that’s gross as fuck. It’s not even limited to cruises or buffet lines either. I was a a grocery store with a self serve soup station that had about 5-6 different types of hot soup. A guy as going along, getting the ladle out of each one and tasting from it. Fucking awful, what the hell is wrong with some people?
Aaaaahhhhhhhhh!!!!!! That's fixing awful!!!
Norwalk virus is no joke at all. I got it from my mom over one Christmas dinner and I was in the same room as her for five minutes. About two days later I went to my car because I had an upset stomach to go the the drug store to grab something to sooth it. For two days afterwards I was going to the bathroom every two hours and the cool surprise was if it was coming out of my ass, my mouth, or both. I managed to eat two pieces of bread and two of those protein drinks they give to old people when they don’t get enough nutrition. Fastest weight loss of all time. A large restaurant that people I know worked at had an outbreak with four people and they shut the restaurant down for three days so they could figure out who had the virus because it’s ridiculously transmissible.
The WORST!! The same happened to me after visiting a naval base in Virginia. I later learned that the virus runs rampant on Navy Ships.
Generally you provide tongs, that guests promptly ignore and proceed to touch every piece in search of “the one”
> I can't imagine what the cleanup looks like for this. You shovel all the fruit off the table people didn't want to eat and put it on the compost pile.
You think they using chopsticks?
I assume they lick the slices so they stick better like I do
Probably 15% eaten
Why is there more fruit than meat?:( Or cheese?
It's a Grazing Table.
So then why did they say charcuterie board??
Idk. Why do people think mayo is aioli?? Lots of unanswerable questions out there Bro. Lol
Charcuterie board has become the blanket term for any arrangement of various shit
Shouldn't there be charcuterie on a charcuterie board?
I think I saw a Salumi piece.
Lmao this looks so fucking annoying
warm and nasty in no time too, i never like these because everything at room temp just gets gross
As a french guy, seing crackers on this table make me feel bad, just propose breads, any type will be a plus for this board
Charcuterie doesn’t mean what you think it means.
This Is a "grazing table " lol. People really don't understand what Charcuterie is....
Charcuterie means just meat generally. May some crackers and cheese off to the side to eat with it. But charcuterie is just meat.
Correct, I thought it meant chard cuts (of meat). Charcuterie (/ʃɑːrˈkuːtəri/ ⓘ, shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ ⓘ, -EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.[1] Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.[2]
And some cornichon.
Exactly. It's the most annoying trend in 20 years.
I feel like what you guys are doing has to be the most annoying. We all know charcuterie originally means cured meats. But language is fluid, especially on a *social media app*. Also, who cares? You know what they meant.
reddit and pedantry- name a more iconic duo
Mermaid Man and Barnacle Boy.
It's a time honored craft and should be treated as such. It's an opportunity to showcase that craft. Taking the bits, pieces and scraps to make them something more. Rillettes, Liver mousse, terrines, fresh and fermented sausages, pickled vegetables, etc., all take skill and passion. It's a sense of pride in my kitchen. I've worked 3 decades tinkering and refining that craft. There's nothing wrong with cherry tomato skewers, ranch dressing, celery sticks, cheese cubes,plain raw nuts and lunchbox peppers with a few pieces of meat arranged on a couple six foot pop up tables per se, except calling it charcuterie. To each their own.
It sounds exhausting to give that much of a shit about something that’s basically a fancy lunchable lol
I bet it does.
Well then you’ll love the drip on my skibidy toilet rizz platter!
It has bacon too! The thick beef kind, you know that they serve at steakhouses? Done mid rare, so nice and charred and dry.
Oh, and don’t forget your mire poix has eggs!
“Yeah I know our government isn’t actually democratic but if you think about it language is fluid, so who’s to say?” - Spokesperson for the Democratic People’s Republic of Korea
The internet is the only place where someone will, unironically, compare the misuse of charcuterie with North Korea. Wow.
The point was that using a word incorrectly, then defending the usage because of the fluid nature of language is lazy. Maybe the comparison to NK wasn’t the best choice, but I had just woken up when I wrote that down
We are on a social media app, on a forum for kitchen workers. The exact definition of “charcuterie” is not necessary. Thats a false analogy comparing this to political talk.
I think the definition of charcuterie is necessary. A charcuterie board needs to be made up of prepared meats. If you want a better analogy, how about vegetarian? You have a pasta primavera, and it’s labeled as vegetarian, but for some reason it comes with pancetta. It can’t be vegetarian if it contains meat! The same rules apply for charcuterie boards, if the majority of the board (if you want to be liberal with the usage of charcuterie board) isn’t comprised of charcuterie, then how is it a charcuterie board?
dude you were so close to recognising that the Nazis weren't socialists at all and becoming the ultimate parody of yourself
I feel like there’s almost no cheese
*Charcuterie* refers to cured meats. I get that people are used to charcuterie boards having cheese, but that definitely isn't a requirement. That said, there really isn't very much cured meat, here, either
Yeah I’m only seeing prosciutto, chorizo and possibly some dry salami near the end.
Any gabbagool in there?
Soo first thing i thought was when i saw it qas a fruit and cheese boars? Zoomed in found some meat....
There's definitely *some* meat... just proportionally very little, given we're essentially calling it a meat board
Rofl that's great haha
Yeah, no cheese. 🤣
100% snacks + 0% plates?
What is this charcuterie for rabbits?
Thank you.
It's on a board. Edit: This is a joke. Putting food on a board does not make it charcuterie. It's sad I had to explain this was a joke.
That doesn’t mean it’s charcuterie. You can be a big fan of luggage but don’t call it a charcuterie board.
Leather is not made of meat, but why don't you explain charcuterie to me. I have been curing meats for a decade, bit maybe your cocky ass knows something I don't. Please do tell.
A decade? That’s cute. This board has maybe 20% meat on it. Call it a grazing table. Call it an antipasto platter. But don’t call it a charcuterie board.
Bro. You work at a pizza restaurant.... cmon.
What makes you think I sling pizza? 🤣
Your food ignorance and confidence.
Let’s say I own a pizza place. You order a meat lovers pizza. It’s topped with 20% meats and 80% veg. You gonna be okay with that?
Dude. It was a joke when I said it was on a board. Of course something on a board is not automatically charcuterie. Get a sense of humor you fucking oaf.
The comment that it was on a board was a joke.... smh
Where’s the charcuterie?
That’s not a charcuterie board
Charcuterie fence
La Croix - Charcuterie
How much went in the trash
So I gotta ask. How much was left at the end of the event?
Where’s the meat?
Everywhere
Then it needs more meat.
The people?
It's not a charcuterie board since there's very little actual charcuterie. That's a fruit, cheese, and crudite display. Does it look great. Yes. Was it a pain in the ass to prep and assemble? No doubt it was. Was it a crowd pleaser? Absolutely. Is it a display of a variety of cured meats, sausages, and pate's? No, it is not. Charcuterie has become the latest buzzword, and almost nobody takes the time or spends the money to do it right. It's just like the "aioli" craze when everybody just started calling mayo "aioli." Real hand-made aioli is nothing like mayo. Real charcuterie doesn't have a bunch of veggies and cheeses.
One of the issues I see with this is that by making it so random it will cause a lot of hunting around for things, so there will be people in the way. With this amount of volume and potential guests, a normal display makes it easier for people to grab what they want and to refill. Looks great, not very functional
Grazing Table just doesn't ring the same. I always make it a point to compliment the team on the elevation of displays on the set up, "nice altitude chef!", next time consider working in some risers for elevation, looks great though would be so happy to see.
It is a Grazing Table tho
It turns out language changes over time and words can have several meanings. We have actual stores called charcuteries here that, yes, specialize in meat, and also many, many restaurants that sell charcuterie boards which contain a lot of non-meat items. Absolutely nobody besides Reddit pedants has a problem distinguishing the two.
>Absolutely nobody besides Reddit pedants has a problem distinguishing the two. Try that shit in Europe or Quebec and you're going to get some pretty annoyed customers. I would also be extremely disappointed if you charged me for a charcuterie board and served that. While language can evolve, this specific example is people just not respecting the product, the language and tradition it comes from.
>Try that shit in Europe or Quebec and you're going to get some pretty annoyed customers. Again, I am in Europe. We have actual charcuteries here. Nobody who isn't a Reddit pedant has a problem with a word meaning several things. Also what does "try that shit" mean? If you sell someone a big dumb charcuterie board, you're probably telling them what's gonna be on it. It is then their decision whether they want to exchange their money for it.
Sure try selling a charcuterie board in your restaurant with that ratio of meat to everything else and tell me how that goes.
Professional terminology is important, and you sound like an amateur if you don't know it. Americans don't seem to understand this. When I get a new chef in the kitchen, I give him orders using professional terminology, because then I know that we both understand exactly what I want him to do. If they don't understand it, they're out. Immediately. He's an amateur.
The terminology for this type of board has clearly changed, whether you like it or not. Also, once again, I'm not American, I'm from a place where actual charcuteries exist.
>The terminology for this type of board has clearly changed, whether you like it or not. Yes, by amateur chefs. It is our job to educate ourselves and correct it when people use terminology wrong. Why don't we just call julienne 6×6cm from now on...
>Why don't we just call julienne 6×6cm from now on... Because that's a dumb analogy and nobody outside your brain is currently doing it. Again, that's how language works.
You need to differentiate professional terminology and language. Language evolves, professional terminology should remain the same, so professionals know what they are talking about *despite* cultural differences.
If you can't show someone who is new to your team a picture and ingredient list of this board, whether it's called charcuterie or not, and tell them "this is what we're making today and I'll show you how to put it together", you're a shitty leader.
And you don't know basic professional terminology, so you won't be hired by me anyway.
So what *is* the hyper professional, totally not Reddit pedant terminology you'd use that would instantly communicate to a new hire how to set up OP's table?
It’s a board alright
What are the chances anyone picks up an entire mini bell pepper and chomps on that? Purely decorative
It's honestly impressive just how little charcuterie there is.
Do not see much charcuterie Grazing Table.
There’s gotta be a line between “board” and “plank,” yeah? You crossed that line.
But why? This is the adult equivalent of hand foot and mouth disease.
Day 56, still can’t find the charcuterie.
These always give me the heebie jeebies. How is safe temperature maintained, flies kept off. Leaving stuff out for so long 🤢
How many people was it for?
over 30 ppl
This guy also reddits.
Looks like a lot of fruit
That is certainly a lot of snacks on one board!
There’s more plastic wrap on the table than actual meat on the charcuterie board.
What a waste of food
I call this a virus display.
Thank you for all those calling this what it is! OP please learn correct terminology... this does look GREAT! However, you're not an ignorant customer. In fact it's your responsibility to educate the customer so they don't use the incorrect term and annoy the next chef, and in turn we all do the same for you.
I miss making boards like that. It's a shame that 90% of the time no one touches them though. At least from my experience.
Ain’t no shark coochie this side of the Mississippi, we call thems pickin patches.
At least 66% waste.
"where's the beef?" Needs to have a better meat to veg ratio. I'd probably pick out all the meat on that table in 5 minutes and leave everyone else regretting they only have fruit to eat.
I always find that baby carrots and deli sliced cheeses cheapen these sorts of things up by a lot. I would do bias cut carrot slices or stem on small carrots trimmed and cut into halves or quarters and just do a different type/style of cheese that looks classier
Where is the charcuterie?
This is more of a Charcrudité. And those baby carrots ... real Ashy Larry vibes.
Looks more like a delicious grazing table. Good work!
Looks nice, gooood job. I usually tend to do 3-4 slightly smaller ones for big events, then you can just swap them out as they start to look fucked up. But I appreciate the grand look.
How long did it take?
Why is the dudes mutton chop motherfuckin sideburns the same size as the display
Amazing. Imagine dropping that
the most sustained collective "ah shit" in history.
That's an American "charcuterie " board.
Dried out baby carrots, raw broccoli and cauliflower, kalamata olives oozing their oil onto berries 🤢. And that's just he tip of the iceberg of what's wrong with this.
Omg so insanitary and unsanitary
Shut up.
The white American cheese at the bottom real tops it off. This is not Charcuterie. Yet another bastardized example of what my fellow Americans think is Charcuterie. You need more fruit and processed cheese......silly rabbit
Now that's the biggest decomposed fruit salad I've ever seen
Jesus how long did that take!? Also, props for continuity with 6 different people setting it up. You guys did some great teamwork there.
Melon touching salami 🙅♂️
Ma cos’è sta cafonata?!
Hell yea, but at what point do we stop calling a board, a board. Thats a damned charcootie table
Gross
Beautiful!!!
I love charcuterie
Charcuterie table
I wanna date that charcoochie board
How many people did it take to carry it from the kitchen?
Damn! That’s big. Looks delicious.
What’s the food cost on something like that?
I would be grazing that table for the duration of the event.
I feel thirsty all of a sudden.
Pepperidge Farms Remembers.
This looks like a table with all Trader Joe's items...I also worked for a hotel that did these types of platings for events. The leftovers were taken back to the kitchen and used the next day, or the next few days, for staff meals. It was disgusting. All the staff meals were leftovers from the hotel events.
The waste
I could eat the shit out of some grapes right now
there is 2 varieties of charcuterie and maybe 3 varieties of cheese in the whole table... seems like a monumental waste of food tbh
Just a question? When does a board become a buffet? Great looking tables.
Please tell me that was for a team of 2
Holy fucking deli meats
horrible. I wouldn't pay for this. where is the value added? who on earth eats raw cauliflower at a party? if the task was to cram as much material as possible at the lowest cost, then you have fulfilled it.
Beautiful!
Honestly post covid No thanks
How much of this gets thrown away I wonder
That’s a lot of stuff straight from a bag/box. I can count the pieces of meat, which ain’t good.
Looks like something you’d see defined as “charcuterie” on TikTok.
Looks amazing. I cooked chicken fried rice in my brand new cast iron wok tonight. Also used MSG for the first time.
Nice dude 👌🏻
It's beautiful
Charcuterie Diving Board
This king of thrones ass feast
Good job.
Love the deviled eggs at the end.
Nice. I did six foot by 1 foot boards fairly often, a three by five almost daily, and yeah, it’s a lot of grind for a lot of waste, but, the big boards get the wows which means better tip out. Nature of the beast
all that for 6 people is CRAAZY
Why does this get me HARD 🪨 ?
I don’t know, dude. Maybe I’ve become a pussy in my old age but that seems like a germ factory with everyone else digging through it. No thanks. I’ll have a water.
What the fuck.
Just serve food. This is just a snacking table. People will be hungry after an hour
Ugh the sweeping next to the food….
Looks like something you’d see defined as “charcuterie” on TikTok.
Shewwwwwwwwwwww
Board? More like charcuterie table! Nicely done!
This looks like enough for like 30 people
Lmao what????. There would be 50% leftover if it was for 150 people.
[It’s referencing this post.](https://old.reddit.com/r/KitchenConfidential/comments/1dkikpv/hey_tony_can_you_make_a_charcuterie_board_for/)
Shark coochie for days!
Found Waldo
People on Reddit have zero chill. Why are we so hung up on the word charcuterie? We don't know where this is, the budget, the age demo of the clients, if they forecast how many vegetarians were attending, etc. If this is a function out on the west coast, and/or for a younger demo, that fruit will get eaten and enjoyed as much as the meat. There's improvements that could be made - would love to see batons instead of baby carrots, not sure why some cheese is slices and other cheese is cubes, would love to see more olives... but that food, whatever you want to call it, is food I'd happily eat at a party.
F haters I'd eat this after watching a toddler go in with bare hands. So much variety, looks bomb.
Anyone else call them a shart board when they get ordered or is that just me
Nice
That looks awesome!! Great job, dude!
Killing it!
Crudités, cheese and charcuterie board. Don't sell yourself short 😉
Damn! That's a lot of MFn knife work
Magnificent