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Basic Garde Manger Presentation

Basic Garde Manger Presentation

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Published by: abiradhikari on May 04, 2011
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01/09/2013

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Basic Garde Manger

Garde Manger Defined
Literal meaning -- ³Keeper of the food´ Modern translation± Pantry Supervisor In casual restaurants an entry level position (e.g. salad prep) In upscale restaurants could require years of experience and a high-level of skill

Historical background
The term Garde Manger originated in pre-Revolution France. Maintaining an ample supply of food was an outward symbol of power, wealth and prestige. The steward was referred to as the "officer de bouche", a title that was eventually replaced with "garde manger". The job of Garde Manger was key in wealthy homes, where cold storage and well-stocked pantries were critical to survival.

Modern Chef Garde Manger
Stocks, prepares, and present cold foods

Garde Manger± List of competencies
Ability to choose, prepare, and present cold foods, such as salads, cold soups, meats and cheeses. Knife skills²cutting, chopping, carving, dicing. Ability to fill-in at other stations when chefs are absent. Able to inventory, preparation and presentation of select dishes and food items.

Garde Manger± List of competencies
Able to work in a team-oriented environment and under considerable stress. Responsible for station hygiene and sanitation. Ability to assist with menu development, especially use of leftovers. Ability to supervise and train others.

Types of Dishes Served from this Station
Salads Pâtés Chaud-froids Other decorative dishes

Wrap up and review
What is the literal meaning of the term Garde Manger? Where did this term originate? What is the historical significance of this term? What is the modern definition of this term? What are some competencies needed by a modern day Chef Garde Manger?

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