Chapter 1 The History of the Garde Manger

Chapter 1 The History of the Garde Manger

Chapter 1 Objectives: n n n 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

“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 n n n 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.

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

Guilds n n Were established to prevent monopolies and pricing abuses for goods Guild training system: Ø Ø Ø n Apprentice Journeyman Master By the end of the 16 th century there were 2 dozen guilds dedicated specifically to food.

The First Restaurant n n n 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 n Brigade system Recorded by Auguste Escoffier Names assigned by Escoffier still used today: Ø Ø Saucier Rôtisseur Pâtissier Garde manger

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

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

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

Today’s Garde Manger n Types of Work n n Entry level and advanced level Education and Training n n n Formal education Work experience Food knowledge Equipment knowledge Continuing education workshops

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

Managing Time n n n 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

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

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

The Cardinal Virtues of the Culinary Profession n An open and inquiring mind An appreciation of and dedication to quality wherever it is found A sense of responsibility