Article by Heidi Butler; photos by Patricia Canavan
August 01, 2013
On July 25, the buffet tables set up outside Northampton Community College's gourmet restaurant stretched from one end of the hall to the other, beckoning with savory soups, colorful salads, pasta, and a delectable array of smoked and cured meats and sausages. Next to floor-to-ceiling windows that look out on the summer splendor of the campus, chefs in training prepared Bananas Foster for guests wise enough to save room for dessert.
What was the occasion? Under the direction of Chef Scott Kalamar, members of NCC's spring culinary class were putting the skills they learned in their first six months of culinary training to the test by hosting a "garde manger."
According to the website gardemanger.com," garde manger chefs must be experts at seasoning, poaching, simmering, searing, roasting, frying, curing, drying, smoking, marinating, grinding, pureeing, forming, molding, piping, spreading, slicing, cutting, carving, rolling, crimping, tossing and finally presenting."
That's a lot to learn in six months, but the spring culinary class passed the test.
If you missed the summer garde manger, you can experience one in January when the fall class will display their skills. Save room for the Bananas Foster!
The $15 admission fee includes tax, beverage and gratuity.
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