Meat/Grill Station (Hotline) Cook (4 months): You will learn preparation of products such as savory items, entrees; learn culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; construction of food presentations on plates; and evaluation of the results.
More information about J-1 program and HRC International
Le Jardinier's cuisine and setting evoke a modern greenhouse in the heart of Midtown Manhattan. Michelin-starred Chef Alain Verzeroli's menu is focused on utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs, fitting seamlessly into the timeless, light-filled interiors designed by award-winning Architect Joseph Dirand.
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