Garde Manger Jobs
Perhaps one of the most important jobs on the restaurant’s floor is the Garde Manger Jobs. Of the many responsibilities needed to keep a restaurant working well, the Garde Manger jobs are said to be very vital because they deal with food presentations. But what is really a garde manger? How important are the garde manger jobs? Garde Manger actually is derived from a French term that means ‘keeping to eat’ and ‘keeper of the food. The main Garde Manger jobs is to prepare and present cold foods like the salads, the hors d’ oeuvres, cold soups, the aspics, and the charcuterie. In larger hotel and restaurants, larger numbers of garden mangers are needed for additional jobs like adding some decorative elements for a buffer presentation. A garde manger chef is also responsible for designing interesting table arrangements and making edible centerpieces. These centerpieces are usually made from cheese, ice, butter, salt dough, or even tallow. These days, modern kitchens the garde manger is somewhat synonymous with the pantry chef, focusing on soups, salads, cold food items, and the dessert platings.
History Of Garde Manger
The French term “garde manger” originated during the pre-revolution era of France. During that time, keeping an ample food supply was considered a symbol of authority, power, prestige, and wealth. Most noble families that time have their own household steward that basically manages the cold store room of the family. A steward then was always referred as an “officer de bouche”. This title was then replaced with the present term, ‘garde manger’. The said position was considered very much important because most of the food that is for storage are pickled, butchered, cured, salted and smoked during the season of fall, thus making the food able to be stored for a number of months. It is because of the duty of preserving foods and managing how these foods are utilized that can interpret the French term ‘garde manger’ meaning ‘keeping to eat’.
Most of the areas for food storage in castles as well as in manor houses are normally located on the lower levels because basements have cooler environments, making them just right for storing food. Over the years, these areas have developed into the more modern cold kitchen we find these days.
Most of the merchants that work outside noble manors are closely associated with its specific guild. This guild is actually an association of some people that share the same trade. These guilds then started to develop training programs aimed for its members to preserve their skills and their knowledge about garde manger. Charcuterie is was one of the very first guilds created. This is the particular guild that prepared and then sold cooked items that are made mostly from pigs. It was thru this guild or organization where preparation of bacons, hams, pates, sausages, as well as terrines were already preserved. However, when the organization was abolished during the French Revolution in 1791, local garde mangers took on all the responsibility that was performed before by the characutierers, but had a really hard time competing those versatile garde mangers because of the limited skills ordinary garde mangers have.
Presently, garde mangers are one of the fastest in-demand professions in the hotel and restaurant management industry. It is not surprising there is a number of students that study the garde mangers jobs in many culinary schools worldwide. Garde mangers are indeed very important towards having a table preparation and setting that is presentable and inviting enough. Remember that it is not only the food that makes up a good restaurant, but also the presentation of these foods matter a lot. After all, isn’t it inviting enough to see a table full of unique and exciting table decorations?