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, pate, mousse, and seasonings. It instructs
students on all forms of food preparation, including poaching,
sauteing, 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
Turkey Breast Truss with Brine, Mirepoix, Bay Leaf, Herb &
Lemon
Turkey Bone & Tendon Removal with Sauteed Shallots, Garlic,
Tarragon & Seasoning
Butternut Squash with Dates Charred Ginger & Rosemary
Pig Butchery
Pig Butchery"
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