Help with les amis d'escoffier society dinner guidelines

Discussion in 'General Culinary School Discussions' started by gejufan, Dec 20, 2012.

  1. gejufan

    gejufan

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    Professional Pastry Chef
    Hey everyone

    i hope someone can help me out. i go to J&W and as part of our cost control and menu planning class we have to build a 5 course menu, using the les amis d'escoffier society dinner guidelines.

    my chef is being no help at all, i have researched the internet but have found nothing.

    does anyone have any idea how those meals are supposed to be assembled? is there something specific that is not allowed to be used?

    any help would be helpful.

    Sincerely

    Maya

    BPA 2015
     
  2. chefrussel

    chefrussel

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    Professional Chef
    Not sure if you got an answer for this but generally there is only 1 rule on the menu. 1 dish must come directly from Escoffier's repertoire and 1 dish must come from your own.