1. The History of the Garde Manger
Chapter 1
The History of the Garde Manger

2. 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 business person and the skills required to practice this profession

3. Literally means “keep to eat.”
“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.

4. 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.

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

6. 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
2 dozen guilds dedicated specifically to food.

7. 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.

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

9. Today’s Garde Manger Responsibilities
Preserved and cold foods
Appetizers
Hors d’oeuvre
Salads
Sandwiches
Cold soups

10. Today’s Garde Manger Responsibilities
Accompanying cold sauces and condiments
Pâtes
Terrines
Sausages
Fresh cheeses
Canapés

11. Today’s Garde Manger
Establishments: hotels, full-service restaurants, banquet and catering operations, private clubs, delicatessens, charcuteries, and shops selling prepared foods
Á la Carte
Banquets
Receptions
Buffets

12. Today’s Garde Manger 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

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

14. 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

15. Top Five Time Wasters No clear priorities for task Poor staff training
Poor communication
Poor organization
Missing or inadequate tools to accomplish tasks

16. Key Qualities of a Professional
A commitment to service
A sense of responsibility
Judgment

17. 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