By Brian Campbell, CEC, CCE
Restaurants need students who can not only create and reproduce quality independent sauces (cold and hot), but also know how to use them properly.
I have taught several different classes over the years: Classical French, International, Stocks and Sauces, Traditional European, New World (Cuisine of the Americas) and, most recently, Garde Manger. It is in the latter that I have found myself settling for an extended stay. At our school, Garde Manger is a sophomore-level class that, more often than not, follows an externship in the industry that lasts a full term (about 12 weeks). I mention this only to put into perspective the experience level of the students when they enter my class. They have a year of freshman-level skill-based classes and at least some work experience (externship) that ideally placed them in a full rotation in the kitchen where they were able to put these skills into practice.