The way to start a meal.

First they can be served, warm or hot.
Second will be chilled or cold.
Third one a combination of both.
In a world class cuisine, Amuses is a the appropriate way to invite the guest of the quality presentation of your cuisine.
Hot appetizers require a lot more accurate attention to details, for service and a well trained team work to obtain, consistency and perfection.
Even cold appetizers seems easier to achieve, but the back preparation of it can be tricky and sometimes stressful .
Then when you want to impress with your cooking talent the third option, will be probably the more indicative, then it will require more concentration and more skills experience.
Practice of course is the key of success in anything, with passion integrity and determination.
Usually I think the most hardiest thing to achieve than can be turn around in greater reward in a long run.

The appetizer is a very important dish in every menu.Is the first taste of your cuisine. Is important to use the right items for your menu as appetizers, the balance of quality ingredients can make a difference and more elegant cuisine. The typical appetizers in Tuscany are: Chicken liver pate' Shaved baby artichokes,tossed with Grana Padano Cheese and extra virgin olive oil. The Fettunta of Pomodoro and basil. Grilled Calamari. Cured trout or smoked Herring. Porcini Mushrooms. Fried polenta with goat cheese and black olives. Sometimes even a great entree or pasta dish can be presented as a appetizers; today with science and new technology the ideas of tapas and small bites is becoming more popular in our daily diets, a very big example of this is molecular gastronomy, that in most cases re instruct the way to give texture and form of any food ingredients of this planet. It is a very biological food science, that now most of us don't know too much about.
People are afraid to try new thinks, especially when they are unfamiliar with it and is not used to their eating habits. That's way most restaurant today tend to simplify their menu to basic and delicious flavor dishes. People when they eat want too see and recognize what the eating, most servers or waiter sometimes they don't even know them what that particular dish is or they cannot explain or educate the customers to new flavor or technique. Most of the people go out to eat they are ignorant and arrogant they don;t to be guide to explore anythings else but just eat the same salad or pasta that they know the flavor already. That's why it become very challenging create new appetizers or dishes in today society too much new is not good but even too old style is good either.
The only chefs and cooks that will work harder and believe in their ability will survive this uncertain food times.