Your Garde Manger Buffet

For students, the last two chapters are an essential tool to synthesize the skills and information acquired during your garde manger course. As a grand finale, your chef instructor may challenge you to plan, prepare, and serve a buffet of cold dishes. Chapter 18 covers basic information that will help you do so. For example, use the section on buffet calculations to determine the quantity of food you will need and to accurately cost and price your buffet. Backwards planning will help you correctly schedule preparation and service. Use the sample menus provided, or create your own. Chapter 17 includes information on décor work that can enhance the visual appeal of your buffet.