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.
Chef Al Meyer, CMT, a graduate of The California Culinary Academy, apprenticed at The Fairmont Hotel in San Francisco and then became the Chef Garde Manger at The Fairmont Hotel in San Jose. After relocating to Seattle, he opened his own catering business, Above the Top Catering. Chef Meyer worked as Executive Chef at the Puget Sound Naval Shipyard, as Chef Garde Manger/Executive Butcher at the Westin Hotel, as Executive Chef at the Bellevue West Coast Hotel, as an instructor at Seattle’s Art Institute culinary program, and also as Executive Chef at Safeco Field for the Mariners Baseball team for all the fine dining outlets. Chef Meyer was also the Executive Chef for the Heritage Lodge at Totem Lake in Kirkland, Washington. He has since returned to San Francisco and The California Culinary Academy, where he teaches Introduction to Garde Manger and Advanced Garde Manger.
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。
