DIY Gourmet Academy - Garde Mange

A Taste of the Garde Manger Module

Explore a preview of our comprehensive Garde Manger curriculum. Get a feel for the foundational techniques and unlock the full module to master the cold kitchen.

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Learning Objectives Preview

  • Understand the role and scope of Garde Manger in a professional kitchen.
  • Demonstrate mastery of cold prep knife skills.
  • Prepare a variety of cold items with proper mise en place.
  • Safely store and present cold foods under temperature control (41°F / 5°C).

Core Techniques You'll Master

Basic Knife Cuts: Julienne, Brunoise, Chiffonade
Emulsion Mastery: Vinaigrettes, Mayonnaise, Aioli
Salad Composition: Base, Body, Garnish, Dressing
Plating & Presentation for Cold Apps
Intro to Curing & Pickling: Quick Preserves
Sanitation & Cold Holding (41°F / 5°C Rule)

What You Get with the Full Module

Complete Notion Packet

The full, editable station module with all instructor notes, rubrics, and expanded content.

Exclusive Discord Access

Join a community of fellow cooks, ask questions, and get direct feedback.

All Downloadable Resources

Get immediate access to all cheat sheets, reference guides, and temperature charts.

This is a premium feature

Purchase the full module to unlock the interactive quiz.

Station Quiz & Reflection

1. What is the safe cold holding temperature for Garde Manger items?

Downloadable Resources

Salad Composition Sheet Knife Cut Reference PDF Dressing Ratio Card Cold Holding Temp Chart
Instructor-Only Section (Preview)

The full module contains detailed instructor notes, evaluation rubrics, and discussion prompts to guide learning.

Watch the technique. Then go deeper.

These videos cover chicken from every angle — how to break it down, cook it with control, and build the stock that makes everything else taste better. Each video is a window into professional technique. The Academy is where you learn to own it.

How To Trim Chicken Breast Like a Gourmet Chef

How to Cook Chicken Breast on the Stovetop — Extended Edition

How to Make Robust Chicken and Poultry Stocks

Cutting Chicken Breast — Strips, Fingers, Fajitas, Tenders & Slices

How to Cook Sliced and Cubed Chicken Breast

How to Butterfly a Chicken Breast

Chicken Wings — Air Fryer

Cooking Chicken Thighs — Skinless, Bone-In, Cast Iron

The video shows you the what. The Academy teaches you the why.

Knowing how to execute a technique once is different from understanding it well enough to adapt, troubleshoot, and repeat it in any situation. The DIY Gourmet Academy goes deeper: the mechanics of heat, the logic of knife work, and the systems that make professional kitchens consistent.

Explore the Academy