Traditionally known in restaurants as the area where preserved and cold foods are prepared, today’s garde manger has expanded its scope to include appetizers and hors d’oeuvres, salads, sandwiches, and accompanying cold sauces and condiments. During Garde Manger: The Art and Craft of the Cold Kitchen, you will learn how to apply these classical techniques in modern and flavorful ways that will entice your customers and drive sales.

You will also:

• Discuss the functions of the major ingredients in garde manger and their appropriate applications.


• Discuss proper food handling procedures and mise en place techniques for multitasking and managing your time.


• Prepare cures, brines, marinades, and dry rubs and apply them to selected products.


• Explain and demonstrate the fundamental concepts involved in preparing meats and fish for hot and cold smoking.


• Define and produce various types of canapés, tapas, antojitos, antipasti, mezze, and hors d'oeuvres.


• Learn presentation techniques for designing and arranging your food items on plates, platters, and buffets.

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