Overview

Tackling the toughest job in the kitchen, this book explains the vast range of skills and tasks required of the Garde Manger. Divided into sections including charcuterie, forced meats, salads, seafood, poultry, pates, and much more, the chapters provide detailed instructions on the method and techniques required for the production and presentation of various dishes. Perforated and punched pages allow for ease of use both for the student and the working professional.

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9781439866306

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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.

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