ABSTRACT
Instructor: PM/Chef Al Meyer
Course Description: Through lecture and demonstration, students will learn the fundamental techniques, history, and products associated with the garde manger kitchen. Classical techniques as well as modern methods will be discussed and demonstrated. Topics of study include salads, pâtés, gravlax, basic dressings and emulsions, sushi preparation, canapés, galantines, whole poached salmon, curing and smoking, sausage preparation, cooking techniques that are garde manger specific, basic plate, mirror/tray layouts and garnishes. Students will work in assigned groups.
