Industry Advisory Board Samples Students' Work at Annual Tasting Fair
One of the benefits of being on Lexington’s Industry Advisory Board is the chance to attend the annual Tasting Fair showcasing the work of students taking Menu Planning, Garde Manger and Strategic Marketing.
Menu Planning, a class for students specializing in Restaurant Management, Culinary Arts or Gastronomy, treats the menu as a strategic document. While professor and restaurant owner Jennifer Monti explains menu pricing, menu engineering and formulating a business plan based on strategic menu choices, students design dishes and concepts for the restaurants of their dreams. Then they bring it all down to earth by designing a menu of passed hors d’oeuvres for Lexington’s annual Tasting Fair. The menu items are then divided between the two courses working in the production kitchen.
Garde Manger, taught by full-time culinary arts professor Alex Erdmann, is the science of the “cold kitchen.” It includes such things as: smoked and cured foods, salads, sausages, pâtés, pickled foods and condiments. Because their preparations typically take place away from the hot line, garde manger also includes hot hors d’oeuvres. For the Tasting Fair, the class prepared chicken skewers, brie on walnut toast with seasonal preserves and turkey sliders.