1. The Professional Garde Manger
Chapter 1
The Professional 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 businessperson and the skills required to practice this profession

3. “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

5. 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

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

7. 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

8. 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

9. Kitchen Organization Brigade system Recorded by Auguste Escoffier
Names assigned by Escoffier that are used today:
Saucier
Rôtisseur
Pâtissier
Garde manger

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

11. Today’s Garde Manger
Pâtes
Terrines
Sausages
Fresh cheeses
Canapés

12. Today’s Garde Manger
Á la Carte
Banquets
Receptions
Buffets

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

14. 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.

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

16. 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