ABSTRACT
In other words, the Chef du Froid and his (or her) team are responsible for the entire Cold Element on the daily menus, as well as all functions and banquets. To carry out these duties efficiently, he must be familiar with the work concerned with Larder productions. These include the preparation of aspic, chaud-froid sauces, pies, galantines, terrines, pâtés, mousses or soufflés, pressed beef, brawns, boars head etc., as well as the various fillings for sandwiches and cold savouries, canapés, etc. He must also be skilled in the cooking and dressing of fish and shellfish, hams, tongues and other pickled meats, and in the dressing of smoked fish or meats, often showing a special flair and skill for artistic display and presentation.
