Advanced Garde Manger and Technique with Chef Rich Rosendale, November 13th-14th, ForkLift, DC Metro Area -2023

Advanced Garde Manger and Technique with Chef Rich Rosendale, November 13th-14th, ForkLift, DC Metro Area -2023

Advanced Garde Manger and Technique with Chef Rich Rosendale, November 13th-14th, ForkLift, DC Metro Area -2023

Regular price $ 1,250.00
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Course Description:

Join acclaimed Chef Rich Rosendale for a professional hands-on workshop designed exclusively for chefs, exploring the art of the Advanced Garde Manger Technique. This two-day intensive class at the state-of-the-art Forklift Culinary Lab in Leesburg, Virginia, is a unique opportunity to enhance your culinary repertoire with innovative cold food preparations.

Course Highlights:

  • Modern Pâté en Croûte: Master the art of creating modern and visually stunning pâté en croûte, exploring new schools of thought for exceptional flavor profiles and time-saving techniques that optimize food cost.
  • Learn how to make Chef Rosendale's Perfect Score Maine American Lobster Terrine: Uncover the secrets behind Chef Rosendale's renowned Maine American Lobster Terrine, achieving a perfect balance of flavors and textures.
  • Creative Vegetable-Focused Cold Preparations: Learn to craft captivating and flavorful vegetable-focused cold dishes, such as the Beet and Passion Fruit Terrine with Crème Fraîche Beet Foam, elevating their appeal as stars on your menu.
  • Sous-Viche Technique: Discover the fusion of sous vide and ceviche techniques, resulting in delightful and vibrant seafood dishes.
  • Hydrocolloid-Based Cold Sauces: Explore the exciting world of hydrocolloid-based cold sauces, adding unique textures and flavors to your culinary creations.
  • Smoking and Preservation: Delve into the art of smoking and preservation, infusing dishes with tantalizing smoky notes and prolonging shelf life.
  • New Ways to Make Classic Charcuterie with Better Yield: Reimagine classic charcuterie with innovative techniques that yield improved results, enhancing the quality and flavor of your creations.

Additional Compelling Topics:

  • Advanced Techniques for Pâtés: Dive deeper into advanced techniques for preparing various pâtés, creating a diverse range of delicacies.
  • Flavor Infusion: Explore innovative methods of flavor infusion to create captivating and memorable cold dishes.
  • Plate Presentation and Equipment: Stay updated on the latest trends in plate presentation and cutting-edge culinary equipment to elevate your creations.

Class Benefits:

Participants will receive a welcome letter with the schedule three weeks prior to the course. The course is approved for 16 continuing education hours toward the initial or recertification application for ACF certification. Upon completion, all participants will receive an electronic file with recipes and course materials. The workshop provides all food and materials, offering tremendous value for participants.


"Chef Rich not only teaches the basics and advanced techniques of sous vide cooking...he made sure he understood each participant's business needs and showcased techniques specific to them!"

  • Lou Bastian, VP Corporate Chef, Levy Restaurants.

General Information:

Tools and Attire: Regular kitchen attire or casual clothing is acceptable; all necessary tools are provided at the venue. Video and Audio Recording: No video or audio recording devices are allowed during the class. Still, photos are permitted.

Class Schedule:

  • 8:30 am to 9:00 am - Continental Breakfast
  • 9:01 am to 12:00 pm - Morning Session
  • 12:01 pm to 12:30 pm - Lunch
  • 12:31 pm to 3:00 pm - Afternoon Session

Address for the Class:

Forklift 75 Lawson Rd. Unit 109 Leesburg VA, 20175

Closest Airport:

Dulles International Airport 1 Saarinen Cir, Dulles, VA 20166

Recommended Hotel:

Hampton Inn & Suites Leesburg 117 Fort Evans Rd NE, Leesburg, VA 20176

Cancellation & Refund Policy:

Cancellation terms vary based on the proximity to the class date, with credit options offered for future classes.

Stay safe as we adapt to the pandemic and prioritize the safety of our participants and employees.

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