Garde Manger Work...
August 2016, represented the "official" start to my preparation of the CMC Exam... Its a goal I have been working toward for the last 20 years...
August; first, second and third was a training session designed to develop the skills needed to successfully execute the exam, we started with GM, also known as Buffet Platter.
For the session candidates were asked to
|Start Time:||2:30 PM||End Time:||5:00 PM||Duration:||2.5 H|
|Competency:||Buffet||Candidate will travel with prepared food. At the site, candidate will. Slice, Glaze. Items will be critiqued by the Jury|
|Candidates will bring the following:|
|1 Prepared shellfish item||(+) 1 Accompaniment||Appropriate Consommé to glaze each|
|1 Prepared pork/foie gras Item||(+) 1 Accompaniment||1 light style sauce (lean)|
|1 Prepared poultry item||(+) 1 Accompaniment||1 Rich style (heavy)|
|1 Prepared fin fish piece||(+) 1 Accompaniment|
|*Each Piece should be in a different style; Force meat, mousseline, solid piece or head cheese|
will have 2.5 hours to slice and glaze 12 portions of each of their
pieces, with sauce and accompanyment
for taste and critique. Each Piece
needs to be in a different style from the others.
|Poached Halibut Loin, |
chive and leek mousseline
Saffron & Mussel Mousse
potato salad, pickled red onion