14 December 2022
On a board that was half the surface of
the kitchen paper, she pieced the elements
together as if she were creating a work of art.
And she shared a favorite trick to form a
perfect salami "rose." Using a champagne
flute — one with no stem — she artfully
folded slices of salami over the rim, layering
them carefully. When done, she turned the
flute upside down and released the bundle of
cured meat shaped to look like flower petals.
"I love putting my own spin on it," Smith
says.
Perhaps nothing better exemplifies the
fact that charcuterie boards are super-trendy
than that the art has become part of the
curriculum for students in the culinary
arts program at Fayetteville Technical
Community College.
Nicole Knotts, FTCC's coordinator of
culinary instructional events, explains that
garde manger — French for an area of the
kitchen where cold foods are prepared — is
taught as part of the coursework to prepare
students to pursue careers in food service,
including as line cooks, sous chefs and
caterers.
Garde manger would include preparing
cold hors d'oeuvres, dressings and salads,
and even cheesemaking, Knotts says.
FTCC's culinary program currently has
Because young palettes are not likely to go for cured meats and spicy cheeses, this Christmas-themed board served up
peppermint sticks; Rice Krispie treats; marshmallow snowmen; ginger snaps; chocolate-swirled pretzel sticks; and ginger
star cookies. Inset, Nicole Watts, FTCC's coordinator of culinary instructional events, created the board.
