Candidates’ knowledge of the different types of garde manger products, understanding of the functionality of the garde manger kitchen and the utilitarian philosophies therein were evaluated over two days. Candidates were also evaluated on their ability to demonstrate the high art form attributes of presentation necessary in a cold-food competition, to be presented as four plated portions and eight portions on a platter as served on a buffet. Demonstrated competencies included emulsified forcemeat; cured protein; cold salad; cold mousse; among others. Time format: 12 hours preparation; three hours setup and presentation.
20 авг 2024
