“GARDE MANGER” Keeper of Food in French Cold dishes, salads, hors d’ oeuvres, appetizers, charcuterie, canapes, pates & terrines
Galantine, deboning, and removing chicken skin keeping it whole and intact.
Understanding and learning, key ingredients, culture, temperatures, and techniques to produce a variety of cheeses.
Translates to White Cheese in French, it is a soft and creamy cheese
Grinding meat to produce forcemeat for terrines
Gruyere and Parmesan Choux Pastry filled mushroom paste, whipped goat cheese