Goals of this Book

Professional Garde Manger is designed for culinary students and instructors, and working chefs wishing to hone their skills in cold foods preparation. It is appropriate for both beginning and advanced courses in garde manger, as a supplement to a basic culinary arts text for the specialized coverage of garde manger work, and for use in the study of catering and banquet service.

The initial goal of this book is the development and refinement of skills. Professional Garde Manger is designed to transition the mid-level culinary student or working chef into the more challenging, upper-level work of the culinary specialist.