The Professional Garde Manger Chapter 1 The Professional Garde Manger

Chapter 1 Objectives: Trace the beginning of the garde manger Describe the growth of the guilds Explain the origin of restaurants and the role of the garde manger Compare and contrast the garde manger of past and present Understand the role of a garde manger as a businessperson and the skills required to practice this profession

“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

Preserving Food in Ancient Times 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 Preserved meats date back to 3000 B.C.E. with the Sumerians

Preserving Food in Ancient Times At the end of the growing season, foods were: Pickled Salted Brined Cured Dried Packed in fat Smoked

Guilds Were established to prevent monopolies and pricing abuses for goods Guild training system: Apprentice Journeyman Master By the end of the 16th century there were about two 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 that are used today: Saucier Rôtisseur Pâtissier Garde manger

Today’s Garde Manger Preserved and cold foods Appetizers Hors d’oeuvre Salads Sandwiches Cold soups Accompanying cold sauces and condiments

Today’s Garde Manger Pâtes Terrines Sausages Fresh cheeses Canapés

Today’s Garde Manger Á la Carte Banquets Receptions Buffets

Today’s Garde Manger’s Tools Slicers Mixers Grinders Blenders Food Processors Smokers Thermometers Sausage Stuffers Salometers Brining Tubs Ice Carving Tools

Top Five Time Wasters 1. No clear priorities for task. 2. Poor staff training. 3. Poor communication. 4. Poor organization. 5. Missing or inadequate tools to accomplish tasks.

Key Qualities of a Professional A commitment to service A sense of responsibility Judgement

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