LESSON 1

HISTORY OF THE GARDE MANGER,

UTILIZATION AND PRESENTATION

Objectives:
a. Trace the beginning of the garde manger
b. Describe the growth of the guilds
c. Explain the origin of restaurants and the role of the garde manger
d. Compare and contrast the garde manger of past and present
e. Understand the role of a garde manger as a business person and the skills
required to practice this profession

Introduction

The garde manger profession began with peoples need to preserve food. The
practice of food preservation is very much older than the term garde manger. In
medieval times, castles and large homes were equipped with underground larders, or
cold food storage rooms. 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. In France, the larder was called the garde manger. So one meaning of the
culinary term garde manger can be a person in charge of cold foods preparation and
preservation.

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“Garde Manger”
Literally means “keep to eat.”
It was originally a place for cold storage that the ‘officier de bouche’ was responsible for
managing in the Middle Ages.

Preserving Food in Ancient Times

 The first preserved fish were most likely preserved by accident.
 Fish were “brined” in sea water and left to dry on the shore.
 Modern day cities of Rome and Salzburg were founded near a ready source of
salt.
 Meats were hung off the ground and near the fire to keep animals and insects
away.
 The smoky bath surrounding the meat darkened, flavored, dried and preserved
it.

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Preserving Food in Ancient Times
At the end of the growing season, foods were:
 Pickled  Dried
 Salted  Packed in fat
 Brined  Smoked
 Cured
Guilds
 Were established to prevent monopolies and pricing abuses for goods
 Guild training system:
o Apprentice
o Journeyman
o Master
 By the end of the 16th century there were 2 dozen guilds dedicated specifically
to food.

The First Restaurant

 1765
 Monsieur Boulanger, a tavern-keeper
 Sold hot dishes he called “restorante”
 Although brought to court for violating guild code, the judge ruled he broke no
laws.
 Others quickly followed in establishing this type of venue.

Kitchen Organization
 Brigade system Recorded by Auguste Escoffier
 Names assigned by Escoffier still used today:
o Saucier
o Rôtisseur
o Pâtissier
o Garde manger

Garde Manger Responsibilities

 Preserved and cold foods  Accompanying cold sauces and
 Appetizers condiments
 Hors d’oeuvre  Pâtes
 Salads  Terrines
 Sandwiches  Sausages
 Cold soups  Fresh cheeses
 Canapés

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Establishments: hotels, full-service restaurants, banquet and catering operations,
private clubs, delicatessens, charcuteries, and shops selling prepared foods
 Á la Carte
 Banquets
 Receptions
 Buffets

Types of Work Education and Training

 Entry level and advanced level

Education and Training

 Formal education
 Work experience
 Food knowledge
 Equipment knowledge
 Continuing education workshops

Tools
 Slicers  Thermometers
 Mixers  Sausage Stuffers
 Grinders  Salometers
 Blenders  Brining Tubs
 Food Processors  Ice Carving Tools
 Smokers

Managing Time
 Invest Time in Reviewing Daily Operations
 Invest Time in Training Others
 Learn to Communicate Clearly
 Take Steps to Create an Orderly Work Environment
 Purchase, Replace, and Maintain All Necessary Tools

Top Five Time Wasters

 No clear priorities for task
 Poor staff training
 Poor communication
 Poor organization
 Missing or inadequate tools to accomplish tasks

Key Qualities of a Professional

 A commitment to service
 A sense of responsibility
 Judgment

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The Cardinal Virtues of the Culinary Profession
 An open and inquiring mind
 An appreciation of and dedication to quality wherever it is found
 A sense of responsibility

LEARNING REFERENCES
https://pdfslide.net/food/lesson-3-preparing-appetizers.html?page=7
https://slideplayer.com/slide/12708642/

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