i hope someone can help me out. i go to J&W and as part of our cost control and menu planning class we have to build a 5 course menu, using the les amis d'escoffier society dinner guidelines.
my chef is being no help at all, i have researched the internet but have found nothing.
does anyone have any idea how those meals are supposed to be assembled? is there something specific that is not allowed to be used?
any help would be helpful.