Well Fed Network

A typical line cook just starting out is often thrown to the wolves in making sandwiches.  I myself remember the day when I first stepped up to the line and made my first turkey club sandwich.  I was so proud that I put it together correctly without burning me or the bread.  Just one little mistake, I added bacon to the sandwich and forgot that the server keyed in that the lady ordering the sandwich requested no bacon, but extra tomato and lettuce.  Needless to say, I learned to move pretty fast when the manager threw the plate back through the service window; smashing against the grill wall.  That was my baptism under fire as I went forth to learn the garde manger line one mistake or misstep at a time.

Had this book been out in the mid 80’s when I was a fresh up and coming cook I may have avoided those early pitfalls and enjoyed a better sense the latest trends, techniques, and flavors. Instead I had to fumble my way through the line prep and cold stations hoping to stay same and keep some semblance of order on my ticket board without ticking off the chef and floor manager at the same time.   The old school method of instruction was to scream and yell, followed by some of the choicest language I’ve ever heard and many times followed up with frequent sprays of saliva if I happened to be close to the manager on duty when the problem arose.

Had I had this definitive guide at my disposal I most certainly would have had the working knowledge to better understand my roll in the kitchen with a take home reference so I would not have had to learn under fire.  This book goes into micro greens, cheeses, tapas menus, chef manned buffet stations, and my personal favorite - ice carvings.

The basics are outlined for all sorts of garde manger preparation and even home cooks will love the special vinaigrettes, salads, and sandwiches.  Just remember that this book was written as if you were taking a class at the CIA, so there are recipes that expect some experience or previous kitchen understanding.  You may wish to research your recipe before you simply open the book and start preparing. Read through and make sure you have a complete understanding and make sure you follow the mise en place to get the proper results.

I highly recommend this book and enjoy utilizing the recipes and ideas in my kitchen.