GARDE MANGER AND SAUCIER

Catalog description

This class teaches the concepts and structure in preparing cold hors d'oeuvres, sandwiches, salads, dressings while focusing on the total utilization of product. Mastering of Mother Sauces, aioli's, dressings, and house made seasonings and spice combinations. Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses. Knife skills - cutting, chopping, carving, dicing. Ability to fill in at other stations when chefs are absent. Charcuterie is an expanding food trend that is often a component of the pantry chef's overall responsibility. The discipline is explored casually in some restaurants, but other chefs have made entire careers of producing superlative homemade sausages.