About the Salads

Spent a week just getting the hang of things; then a week more or less doing pastas; then came a week or so on salads and other stuff that originates in the big walk-in cooler. This is the Garde Manger position (that's French; it's Cuarto Frio in Spanish); Cold Kitchen in English. And a very typical starting role in the professional kitchen since it doesn't involve large chunks of expensive protein products (meat).

The salads we have are fewer than the 41 pasta combinations - so that's nice. But the action starts with the very first order and goes pretty intensely all shift long.


  1. Madre (Mama, Mother) - sliced tomato, mozzarella & pesto (I forget what this one's usually called [in Italian])
  2. Chicken Brochettes (with mustard vinaigrette)
  3. Brie (w/ balsamic vinaigrette)
  4. Spinach (honey & balsamic vinaigrette)
  5. Seasonal - melon, raisins, nuts, duck ham (balsamic vinaigrette)
  6. Goat's Cheese (chevre) (balsamic vinaigrette)
  7. Red Spinach (with honey-chicken) (sherry reduction & balsamic vinaigrette)
  8. Tower of Vegetables (with pesto)

And there's a bunch of other stuff that the Cuarto Frio has to prepare too; like carpaccios, brochettes, gazpachos, terrines, some lasagnas, and the occasional melon (dessert).

I'm really writing all of this up as a study-aid. So I'll (possibly) remember it all when I'm working.

I did a recipe for the spinach salad already. I'll get some of the other ones written up too.

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