Chapter 1 Perspectives in Garde Manger 2007 Thomson

Chapter 1 Perspectives in Garde Manger © 2007 Thomson Delmar Learning. All Rights Reserved.

Craft and Livery Companies • Purpose • Training – Apprentice – Journeyman – Master

In the Larder: Keeping to Eat • Garde Manger – Sanitation and Food Preservation – Meat Butchery and Food Preparation • Chef’s Uniform – Origin – Color – Toque

Classic Kitchen Brigade System • Military Organization • Chef de Partie • Georges-Auguste Escoffier – – – Chef de Cuisine Sous Chef de Partie Demi Chef Commis Apprentice

Perspectives in Garde Manger • Station Chefs – Saucier: makes all of the sauces, stews, and sauteed items – Poissonier: responsible for all fish and shellfish dishes – Grillardin: responsible for all grilled and broiled foods – Friturier: prepares all fried items done in vats

Station Chefs • Saucier: makes all sauces, stews, and sauteed items • Poissonier: responsible for all fish and shellfish dishes • Grillardin: responsible for all grilled and broiled foods • Friturier: prepares all fried items done in vats

Station Chefs • Rotisseur: responsible for all roasted and braised foods, and stuffing for dressed meats • Potager: prepares all stocks and soups; assists saucier • Legumier: responsible for all vegetables and starches • Entremetier: sometimes a combined position of the legumier and potager

Station Chefs • Patissier: responsible for pastries and desserts • Garde Manger: responsible for cold foods, including salads, cold meats, pâtes, terrines, sausages, hors d’oeuvres, decorative carvings, and buffet items • Tournant: helps out in various stations as needed

Modern Kitchen Brigade System • Executive Chef – Coordinates all kitchen activities – Directs training and work of staff – Manages all related costs – Establishes professional standards

Modern Kitchen Brigade System • Sous Chef/Assistant Chef – Second in command – Oversees preparation, portioning, and presentation of all items on the menu

Modern Kitchen Brigade System • Area Chefs – Responsible for specific areas • Line Cooks/Station Chefs – Work under the supervision of area chefs – Finish production of the area’s menu items • Preparation Cooks – Assist line cooks with simple and cumbersome tasks

Role of Modern Garde Manger • Production and Preservation – – – – Cold Soups Cold Salads Appetizers Plate Garnishes Charcuterie Products Cheese Condiments Buffet Platters

Role of Modern Garde Manger • Creation of centerpiece displays from sculpted ice, pastry margarine, and tallow • Carved fruits and vegetables • Poultry, game, meat, and seafood fabrication

Role of Modern Garde Manger • Personal Characteristics – Organizational • Leadership – Technical • Skills • Knowledge – Artistic

Role of Modern Garde Manger • Personal Characteristics – Business Management • Organizational Structure • Job Descriptions • Standards – Professional Development • Continuing Education

Role of Modern Garde Manger • • Nutrition and Sanitation Awareness Product Knowledge Preparation Techniques Classics and Trends

Role of Modern Garde Manger • Personal Characteristics – Lifelong Learning – Increasing Cultural Awareness – Internationalizing the Menu – Traditional Ingredients and Seasonings – Regional Cooking Styles – Traditional Presentation Styles