Culinary School - Q5 Week 6 Garde Manger

Garde Manger


May 9-10, 2011

Objectives: Forcemeats, Terrines, Galantine

Recipes: Chicken Galantine, Duck Terrine, Vegetable Terrine, Apple Cranberry Chutney

Summary: I am so proud of myself this week. After the fiasco of fundamentals in which I got sick after Chef butchered a chicken I deboned, and skinned a whole chicken in class and I was the first one done at my table! I can’t believe how quickly this quarter is going by. I am nervous about the final but Chef said I am doing fine in class and shouldn’t worry. I talked with Chef after class on Tuesday. Half the class had taken off their hats, neckerchiefs and had unbuttoned their coats. I find that so disrespectful to both Chef and the other members of the class. You wouldn’t do that in the kitchen of a restaurant you were working in and we should be treating the kitchens at school as if they were our jobs. I know that I seem intolerant sometimes, but the fact is, I am an adult and not my classmate’s mother, and they need to learn some respect.

Food: This week there wasn’t much food to taste. Only the Galantine and the chutney. I tried the Galantine. I thought it was disgusting. I know that people will pay a lot of money for things like that but it tasted like vomit. Chef did say that the flavor was right, so I am happy about that. I am not looking forward to the aspic training this week. I think it’s kind of gross.

Cranberry Apple Bacon Chutney



Chicken Gallentine



Gallantine Tray

Gallentine close up