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The Magsaysay Center for Hospitality and Culinary Arts (MIHCA) Cebu had its first “Garde Manger” event for the year last Friday, February 9.
The occasion held at the MIHCA campus, along F. Ramos St., was essentially the thesis and dissertation of the center’s current batch of culinary arts and service crew trainees.
Invited guests and members of the media were tasked to ‘test’ the creations of the center’s chefs-in-training – which covered a variety of hors d’oeuvres, entrees, desserts and main dishes. The recent “Garde Manger” tablespread included a range of salads, cold cut platters, maki sushi rolls and international cuisine main dishes which either had pork, beef or fish as main ingredient.
The activity was a practical application of the duties of a chef garde manger, who is responsible for the presentation and preparation of meals to be served in cool, well-ventilated spaces in a buffet setting.
The activity allowed the center’s trainees with handson experience on how things go about in a productionline cooking setup – to test what they’ve learned about in maintaining flavor consistency when bulk meal preparations are involved.
As one of Cebu’s leading training centers in the food and hospitality industry, MIHCA Cebu takes pride in having an extensive training curriculum that combines 80 percent handson training and 20 percent classroom lectures and discussions.
The “Garde Manger” is one of the center’s many handson-oriented activities, which it regularly hosts in its desire to produce only the best chefs and service crew members.