It's a lost art these days.
Back in the day I was Garde Manger for the Hyatt in Chicago's O'hare area. I started on Thursday for Sunday brunch and did the Chau Froid pieces, The chicken salad piled on mirrors with slices of chicken breast neatly shingled over the salads with wine aspic ladled over.
I worked inside the walk-in cooler. It was huge. I had to make one salmon, one chicken, and one ham mirror plus either a basket or horn of plenty ice carving.
I had a Philipino (sp) employee who could turn out a beautiful eagle centerpiece made from a zucchini.
Back in the day I was Garde Manger for the Hyatt in Chicago's O'hare area. I started on Thursday for Sunday brunch and did the Chau Froid pieces, The chicken salad piled on mirrors with slices of chicken breast neatly shingled over the salads with wine aspic ladled over.
I worked inside the walk-in cooler. It was huge. I had to make one salmon, one chicken, and one ham mirror plus either a basket or horn of plenty ice carving.
I had a Philipino (sp) employee who could turn out a beautiful eagle centerpiece made from a zucchini.
