Garde Manger

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These classes introduce the student to the art of the cold kitchen. There are three traditional aspects of the Garde Manger kitchen, so we’ve divided them into each section to go better in depth with each area.

Preparation
butchery, vegetable cuts, pate en croute, dressings, etc)
Production
(cooking techniques, serving methods, smoking, baking, sauces and condiments)
Presentation
(plate presentation and design, textures, colors, flavors, plates and platters)

Each course length: 1.5 hours
Each course cost: $95
Each course requirements:  Intro to Culinary Arts Course