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Hors D’oeuvres: 8 Dos and Don’ts for Chefs

As Canada’s source for eco-friendly chef supplies, Klover Sales interacts regularly with the country’s top professional chefs, often finding out how they make their food service business stand out.

One thing we continue to see as a key to a Chef’s success is their ability to deliver creative and unique hors d’oeuvres.

Hors d’oeuvres set the tone for the rest of the evening and allow a Chef to showcase their skills through a variety of different canapés and plating options. 

In order to help Klover Sales customers impress their clients, we have put together these 8 Do’s and Don’ts on how to serve hors d’oeuvres!

1. DON’T make guests get their hands dirty

Since hors d’oeuvres are usually served while people stand and mingle, even the most delicious looking hors d’oeuvres might get passed over by guests if they look messy.

2. DO provide a skewer, pick or fork with every hors d’oeuvre

Take each hors d’oeuvre as an opportunity to experiment with a different pick, skewer or fork. Klover Sales eco-friendly options will not only keep your guest’s fingers clean, but also enhance your food presentation.

3. DON’T use heavy dishes to serve your hors d’oeuvres

Serving a beautiful canapé on a spoon or plate is a great way to impress party guests. The only problem is that after eating your delicious bite, guests are left holding a heavy porcelain dish.

4. DO use creative disposable mini dishes for each bite

Disposable mini dishes provide Chefs with the opportunity to keep experimenting with the newest chef supplies for plating hors d’oeuvres without investing in porcelain dishes that can go out of style. 

The best part about our mini dishes is that guests can simply toss them in the compost or recycling bin with their napkin as soon as the food is devoured.

5. DON’T use cheap materials that can’t be recycled or composted

Even if a Chef has created a hors d’oeuvre that tastes delicious, if it isn’t presented properly guests may not try it. Styrofoam, cardboard or tinfoil can often distract from the elegance of a hors d’oeuvre.

6. DO use eco-friendly and upscale materials

Chef supplies and dinnerware should act as a canvas that enhances the look of each hors d’oeuvre. That’s why many of our products are made with disposable and attractive materials such as bamboo, wood, palm and sugarcane.

7. DON’T make the same food displays over and over again

If you are a local caterer who develops a good reputation, you will start to get many of the same guests at your events. Change your plating more frequently so that your food never becomes too predictable.

8. DO get creative in your food presentation by using different products each time

Hors d’oeuvres are the first item party guest see at an event and always excites them about the evening’s menu. The best way to continue to impress these repeat clients is by incorporating different and new chef supplies into each catering job.

Try these three unique Klover Sales products to change up your hors d’oeuvres menu