Label
All
0
Clear all filters

An Expanding Workforce

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
As North American society becomes more multicultural, food-service operations and garde manger departments, in particular, benefit from the diverse talents and strong work ethic of immigrants from around the world. The garde manger department of hotels and large restaurants is a virtual United Nations of ethnicities. Today’s cold appetizers, hors d’oeuvres, and buffet dishes frequently exhibit the influence of world cuisines. A modern North American buffet or cocktail party is as likely to include sushi, empanadas, and samosas as shrimp cocktail or quiche.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title