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An Expanding Workforce

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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.

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