Al Meyer

The Working Garde Manger (eBook, PDF)

• Format: PDF

Produktbeschreibung

The Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. This volume is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes Among the food items covered, the book presents focused chapters on hors d'oeuvres, soups, salsas, salads, charcuterie, pate, mousse, and seasonings.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 544
• Erscheinungstermin: 17. Dezember 2012
• Englisch
• ISBN-13: 9781466592421
• Artikelnr.: 57176450

Autorenporträt

Chef Al Meyer, CMT, a graduate of The California Culinary Academy, apprenticed at The Fairmont Hotel in San Francisco and then became the Chef Garde Manger at The Fairmont Hotel in San Jose. After relocating to Seattle, he opened his own catering business, Above the Top Catering. Chef Meyer worked as Executive Chef at the Puget Sound Naval Shipyard, as Chef Garde Manger/Executive Butcher at the Westin Hotel, as Executive Chef at the Bellevue West Coast Hotel, as an instructor at Seattle's Art Institute culinary program, and also as Executive Chef at Safeco Field for the Mariners Baseball team for all the fine dining outlets. Chef Meyer was also the Executive Chef for the Heritage Lodge at Totem Lake in Kirkland, Washington. He has since returned to San Francisco and The California Culinary Academy, where he teaches Introduction to Garde Manger and Advanced Garde Manger.