Ai Indianapolis Garde Manger Class Visits Renown Artisan Meats Production Facility and Market

By: Abby Shaffer Filed under: Culinary

October 20, 2017

When learning Garde Manger, why not go to one of the best? Smoking Goose and Goose the Market in Indianapolis is run by nationally acclaimed charcuterie Chris Eley.

The Art Institute of Indianapolis Culinary Instructor, Chef Chris Liechti, has known Eley for years through his own business. He believes it is important for the students to see what they do on a small scale in a much larger scale. from production to storing to sales and shipping. “It is impactful to hear the owner explain what goes into the sourcing, creation, and cost of producing high quality artisan meats. It is much more than just taking it out of a display case.”

Chris Eley owner of Smoking Goose and Goose the Market

Chris Eley owner of Goose the Market and Smoking Goose in Downtown Indy

While The Art Institute of Indianapolis culinary students learn how to make sausage, as well as curing, smoking, brining and some aging of meats, Eley explains the science. “He (Eley) details the PH balance, inoculation, and fermentation of artisan meats.”

Meat curing at Smoking Goose

Students were able to tour the facility, which is 80% a walk in cooler. Eley explained his sourcing, which he uses almost all local farms. It is an eye opening field trip for the students to see a different segment of the industry while also introducing them to future employment opportunities.

Ai Indy students from Garde Manger class

Abby Shaffer, the author, is a freelancer in media and public relations with a BA in Communications from DePauw University.

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By: Abby Shaffer Filed under: Culinary

October 20, 2017