In certain regions of the old world the preparation and production of cured meats, cheeses or pickles was an important part of meeting society’s dietary needs. From these humble beginnings emerged tradespeople and guilds that explored and experimented with preparation styles and techniques. These artisanal practices paved the way for contemporary and creative experimentation with food preparation. We refer to the crafts of curing meats, fish and poultry, together with cheese-making and pickling as “garde manger” or “the art of the cold kitchen.” Delve into the techniques and processes of making charcuterie, salumi, fresh cheeses and pickles. Practice old-world skills with a twist, using contemporary techniques and ingredients.
With the skills gained in this course, you will be able to cure meats and make cheese and pickles.
View Course Outline