Garde Manger is a french word for “Guardian of food” and it was and still a job that requires both skill and patience to master because of all the minute details needed to accomplish a task.

Garde Manger is  pronounced as “gard man-ZHAY” and it refers to a category of foods produced in the cold kitchen as well as the broad array of methods used for preparing these foods be it for buffets or a high tea function.

The status of Garde Mangers are divided on to different stations, back then there are no certain areas that Garde Mangers go to and they are usually on the beck and call of different stations in the kitchen. In the modern culinary hierarchy however, Garde Mangers focus more on or around the cold food preparation and storage of which that produces items like appetizers, hors d’oeuvre, and cold items.

 

Sources:

http://culinaryarts.about.com/od/glossary/g/Garde-Manger.htm

http://www.culinaryschools.org/chef-types/pantry-chef/

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