The Working Garde Manger

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental

Chef Al Meyer, CMT, a graduate of The California Culinary Academy, apprenticed at The Fairmont Hotel in San Francisco and then became the Chef Garde Manger at The Fairmont Hotel in San Jose. After relocating to Seattle, he opened his own catering business, Above the Top Catering. Chef Meyer worked as Executive Chef at the Puget Sound Naval Shipyard, as Chef Garde Manger/Executive Butcher at the Westin Hotel, as Executive Chef at the Bellevue West Coast Hotel, as an instructor at Seattle's Art Institute culinary program, and also as Executive Chef at Safeco Field for the Mariners Baseball team for all the fine dining outlets. Chef Meyer was also the Executive Chef for the Heritage Lodge at Totem Lake in Kirkland, Washington. He has since returned to San Francisco and The California Culinary Academy, where he teaches Introduction to Garde Manger and Advanced Garde Manger.

Appetizers. Cold Soups. Cold Sauces. Salsas, Relishes & Chutneys. General Recipes. Pickling. Dressings. Salads. Marinades. Smoking, Curing & Brining. Charcuterie & Sausage. Galantines & Ballotines. Pates & Terrines. Savory Mousse & Mousseline. Seasonings & Spice Mixtures. Foie Gras. Aspic & Gelee. Chaudfroid. Design & Layout Of A Platter. Glossary. Appendix Curing & Smoking. Education. Index.