Workshop titled “Finer Art in Garde Manger” was conducted by Chef Mark Crocker, Corporate Chef, Raintree Hotels, on the 10th of September 2015. Garde Manger is the art of seasoning of food. This field of culinary art is very popular and has a great demand all over the world. One day workshop was held to let the students exposed to this fine art. 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 food are the series of processes which a successful chef has to be good at. The workshop also dealt with preparing of students to master the art of plate presentation, which is a prerequisite to succeed as a chef.
Garde Manger is the process of seasoning the food which will be served hot or cold. It requires a focused training to be able to acquire expertise in it. Chef Mark Crocker took the students to the details of garde manger and the knowledge based skill in it would definitely help students win their places in the culinary profession. Chef Mark has been involved in setting standards and guidelines for ISO 22000 and his in depth knowledge and huge experience have given a great exposure to the students of the department. The highlights of Chef Clark’s expertise reached its peak when he was retained as the Travelling Personal Chef for global celebrities and VVIPs – Travelling personal Chef to HRH Prince Aga Khan and later Lead Chef for the British Royal Couple of HRH Prince of Wales & the Duchess of Cornwall, besides Mrs. Margaret Thatcher during her tenure as the British Prime Minister on a visit to India. The students of the department were fortunate to have Chef Mark Crocker to be present for the workshop. The students were immensely benefited.