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Article: Garde Manger: form as function: nothing evokes the creative spirit in skilled kitchen staff more than using an imaginative array of presentation and preparation tools to create `amuse bouche,' sushi and hot and cold appetizers through the art known as garde manger. (e&s spotlight).
- Article from:
- Foodservice Equipment & Supplies
- Article date:
- December 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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If I weren't a chef, I'd probably be a china salesman or a china maker," said celebrity chef Rick Tramonto of Tru, discussing his inspirations and involvement with garde manger. "Equipment doesn't inspire me, but china definitely does," added Tramonto, Tru's executive chef/co-owner. "I use a lot of non-traditional surfaces--ashtrays, candlestick holders, all kinds of things people would normally not use, 12-in. by 12-in. bathroom tiles, every kind of abstract `frame' to plate on. That's part of my signature style."
"The garde manger stands at the garde manger doing garde manger." If this sounds like double (or triple) talk, that's because a "garde manger" ...