A creative artist essential to country clubs, resort hotels,
convention centers, and cruise ships, the Garde Manger (GM) is
responsible for presenting sumptuous dishes to guests who expect
tasty foods displayed in a visually appealing manner. In addition
to artistic and culinary ability, the GM must be a well-organized
professional, a departmental leader, and an inspirational trainer
of kitchen staff. The job requires the ability to multitask and
respond quickly to emergencies. The Working Garde Manger is
designed to help students in culinary arts programs cultivate
techniques learned in the GM course, enabling them to continue
refining their skills as they progress through their careers.
Filled with classroom-tested instructions and recipes, this volume
walks students through the rigors of preparing all types of dishes
within the GM bailiwick. After an introduction to each item, clear,
concise recipes follow. Among the food items covered, the book
presents focused chapters on hors d oeuvres, soups, salsas, salads,
charcuterie, p mousse, and seasonings. It instructs students on all
forms of food preparation, including poaching, saut g, grilling,
baking, braising, and roasting. Chef's Notes are sprinkled
throughout the text, offering additional tips from the author's
lengthy experience in the restaurant industry. The rewarding career
of Garde Manger is challenging and it takes years to master the
abilities necessary to acquire expertise. This volume will not only
help students refine their skills in class, but will also follow
them to the kitchen as a professional reference. More information
is available on the author's website at http://chefalmeyer.com/.
Visit YouTube to see Chef Meyer's techniques and recipes: Turkey
Breast Butchery
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