Student chefs show off their skills
Culinary Arts students were all smiles as they displayed their skills during the first “Grand Buffet” since the COVID-19 pandemic.
Family and friends gathered to taste savory sandwiches, spicy soups and a variety of cold foods during the Garde Manger (HRI 145) final cooking lab on Oct. 12.
“We are so excited to be here today, demonstrating our skills and gathering as a team,” said Takao Sheridan, TCC student chef. “This class has been a nice mix of difficulty, but more fun in general, especially with the companionship we develop in the kitchens.”
Garde Manger, meaning “keeping to eat” in French, originally referred to as a pantry or food storage area. In modern culinary arts, the term refers to the chef who oversees cold food production, including salads and salad dressings, smoked and cured foods, and cold sauces or soups.
“This is the most advanced lab in the Culinary Arts program. This is where students apply the techniques and knowledge they’ve learned, demonstrating artistry and different flavor profiles,” said Chef Deanne Freridge, interim program head and instructor of Culinary Arts.
TCC Culinary Arts students planned, prepared, garnished and presented a variety of cold foods for sampling including sausages, pates, canapes and gourmet sandwiches.
For retired educator Tracey Moore, the class rounds out her catering certificate. Moore, who owns a home-based bakery, chose TCC so she could add catering and savory foods to her menu.
“I love cooking and chose TCC because I knew there were things I could learn here,” she said. “Also, as a breast cancer survivor, I dedicated my food today to honor other survivors and those still affected by the disease.”
Takao added, “This program has given me a great start and prepared me for additional education. I even hope to apprentice in Louisana where they offer Cajun cooking, a favorite Southern style.”
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