Garde manger

A modern display of charcuterie items, part of the Garde Manger repertoire.

Garde manger (French pronunciation: [ɡaʁd mɑ̃ʒe]), meaning "preserver of the food" , refers to the task of preparing and presenting cold foods and cold items . These typically include such food items as salads, hors d'œuvres, appetizers, canapes, pates and terrines. Larger hotels and restaurants may have the need for the garde manger to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as [[ice sculpture|, vegetables , fruits ], cheese, butter, salt dough or tallow.

An ice sculpture

Pollard chaud froid display piece

History

The term "garde manger" originated in pre-Revolutionary France. At that time, maintained an large supply of food and beverage was an outward symbol of power, wealth and Status . . It is because of this duty of supervising the preserving of food and managing its utilization that many interpret the term "garde manger" .

The food storage areas in these castles and manor houses were usually located in the lower levels, since the cool basement-like environment was ideal for storing food. These cold storage areas developed over time into the modern cold kitchen.

Most merchants who worked outside noble manors at this time were associated with a guild, an association of persons of the same trade formed for their mutual aid and protection. Guilds would develop training programs for their members, thereby preserving their knowledge and skills. "Charcuterie" was the name of a guild that prepared and sold cooked items made from pigs. Through this organization, the preparation of hams, bacon, sausages, pates and terrines were preserved. When the guild system was abolished early in the French Revolution in 1791, garde mangers took on the responsibility for tasks that had formerly been performed by characutieres, who had difficulty competing with the versatile garde mangers due to the limited range of skills involved.

The position of "butcher" first developed as a specialty within the garde manger kitchen.Butchery parts come in the gardemanger . As both the cost of and demand for animal proteins (in the form of pork, beef, etc.) increased, more space was required for the task of fabricating and portioning the raw proteins. This increased need for space was due not only to an upswing in the volume of protein sales, but also to the need for separating raw proteins from processed foods to avoid cross-contamination and the resulting possibility of foodborne illness.

Modern garde manger

Modern garde manger can refer to different things in the professional kitchen. In many restaurants it is a station which is generally an entry level cooking position within a restaurant, as it often involves preparing salads or other smaller plates which can be heated and quickly plated without significant experience. In other high-profile classically influenced restaurants and hotels, the position pertains to the classical preparations.

See also

• Food Production operation and management by G.SOni
• Brigade de cuisine
• Garnish (food)
• Food presentation

External links

• Gardemanger.com

References

• Food production operation and management : Aman Publisher India
• Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen ISBN 0-7645-7663-1