Practicing the art of cold food preparation in Garde Manger

TCC Culinary Arts students planned, prepared, garnished and presented a variety of cold foods during the Garde Manger (HRI 145) final cooking laboratory on Oct. 14.

Garde Manger, meaning “keeping to eat” in French, originally referred to a pantry or food storage area. In modern culinary arts, the term refers to the chef who oversees cold food production, including salads and salad dressings, smoked and cured foods, and cold sauces or soups.

Culinary student demonstrating the art of Garde Manger “This is the most advanced lab and the culmination of all the labs in the Culinary Arts program. This is where students apply the techniques and knowledge they’ve learned, demonstrating artistry and different flavor profiles,” said Chef Don Averso, program head for Culinary Arts.

“I love to cook and learn new things. I’ve been amazed at what you can do with food and the gorgeous presentations. It’s a real art,” said Robin Wallace, a Garde Manger student.

Student Kelsey Boyles added, “The teachers are very dedicated. And the farther you go, the more one-on-one time you have with them. It’s been a great learning experience.”

To view the entire album, visit TCC’s Facebook page.