ACF Teaches Cold Kitchen Skills in “Garde Manger”


The American Culinary Federation (ACF), the nation’s largest professional chefs organization, is pleased to announce its newest textbook, Garde Manger: Cold Kitchen Fundamentals, a companion to Baking Fundamentals and Culinary Fundamentals. Written for the garde manger chef, culinary students, and educators, the 912-page book focuses on techniques, provides an overview of the cold kitchen, and features more than 400 recipes.

Garde Manger: Cold Kitchen Fundamentals is ACF’s comprehensive guide to the cold kitchen,” says Michael Ty, CEC, AAC, ACF national president. “We hope chefs, students, educators, and culinary institutions nationwide utilize this valuable resource.”

Garde Manger Overview

Garde Manger: Cold Kitchen Fundamentals is organized by sections and includes teaching units that enable readers to build on a strong foundation as they progress in their knowledge. Here’s a look at each section:

  • Section 1: History of the Cold Kitchen and Basic Food Safety, Sanitation, and Equipment
  • Section 2: Ingredients
  • Section 3: Starters
  • Section 4: Sandwiches and Cold Soups
  • Section 5: Salads
  • Section 6: Dressings, Dips, and Cold Sauces
  • Section 7: Fabrication
  • Section 8: Buffets and Catering
  • Section 9: The Craft

Special Features

Garde Manger: Cold Kitchen Fundamentals highlights include:

  • More than 400 recipes, from artichoke and pimento salad to grilled salmon slices on arugula
  • More than 600 illustrative photographs
  • Learning activities
  • “Chef’s Tips”
  • Educational objectives and key terms
  • Summaries and unit reviews
  • Appendices containing useful charts
  • Bibliography for additional related books, magazines, blogs, etc.
  • Glossary

“Garde Manger — Modern, large production kitchens refer to this area as the pantrysection, cold kitchen, or garde manger. This is the area in the kitchen where allcold foods are prepared and stored. It can be as small as a one-person stationor as large as a separate kitchen the size of half a football field.”

About the Authors

Edward Leonard, CMC, WGMC, FSP, AAC, is vice president and corporate chef for Le Cordon Bleu Schools of North America. He is past president of the American Culinary Federation and past vice president of the World Association of Chefs Societies. He served as team manager of ACF Culinary Team USA, the official U.S. team for national and international culinary competitions, from 1998 to 2008.

Brenda Carlos is owner of BC Editorial Services. She has served as publisher and managing editor of Hospitality News Group, and has authored numerous articles focusing on all aspects of the foodservice industry, event management, and running a business. In addition, she has co-authored three textbooks.

Tina Powers, CEC, CEPC, CCE, CMB, is a culinary instructor at Oregon Coast Culinary Institute, Coos Bay, Oregon, where she teaches baking and culinary classes. In addition, she owns a restaurant and bakery consulting business that serves the U.S., Eastern Europe, and Russia. She has received numerous awards and has coached several student competition teams.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment