Working Garde Manger

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 pâté mousse and seasonings. It instructs students on all forms of food preparation including poaching sautéing 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 chefalmeyer/.Visit YouTube to see Chef Meyer''s techniques and recipes:Turkey Breast ButcheryTurkey Breast Truss with Brine Mirepoix Bay Leaf Herb & LemonTurkey Bone & Tendon Removal with Sautéed Shallots Garlic Tarragon & SeasoningButternut Squash with Dates Charred Ginger & RosemaryPig ButcheryPig Butchery