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    GM - Chapter 1 The Professional Garde Manger

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    Puteri Airin
    The document traces the history and evolution of the role of garde manger from ancient times to present day. It discusses how food was originally preserved out of necessity and how guilds and apprenticeship systems developed specialized culinary roles. The first restaurant is noted from 1765 and how the brigade system further defined positions like garde manger. Today's garde manger oversees cold foods, appetizers and more using various tools and working in different settings like restaurants and events. Key qualities of professionalism and virtues of the culinary profession are also outlined.

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    GM - Chapter 1 The Professional Garde Manger

    Uploaded by

    Puteri Airin
    391 views16 pages
    The document traces the history and evolution of the role of garde manger from ancient times to present day. It discusses how food was originally preserved out of necessity and how guilds and apprenticeship systems developed specialized culinary roles. The first restaurant is noted from 1765 and how the brigade system further defined positions like garde manger. Today's garde manger oversees cold foods, appetizers and more using various tools and working in different settings like restaurants and events. Key qualities of professionalism and virtues of the culinary profession are also outlined.

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    The document traces the history and evolution of the role of garde manger from ancient times to present day. It discusses how food was originally preserved out of necessity and how guilds and apprenticeship systems developed specialized culinary roles. The first restaurant is noted from 1765 and how the brigade system further defined positions like garde manger. Today's garde manger oversees cold foods, appetizers and more using various tools and working in different settings like restaurants and events. Key qualities of professionalism and virtues of the culinary profession are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    391 views16 pages

    GM - Chapter 1 The Professional Garde Manger

    Uploaded by

    Puteri Airin
    The document traces the history and evolution of the role of garde manger from ancient times to present day. It discusses how food was originally preserved out of necessity and how guilds and apprenticeship systems developed specialized culinary roles. The first restaurant is noted from 1765 and how the brigade system further defined positions like garde manger. Today's garde manger oversees cold foods, appetizers and more using various tools and working in different settings like restaurants and events. Key qualities of professionalism and virtues of the culinary profession are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 16

    Chapter 1

    The Professional Garde Manger


    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
    “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

     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
    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
    Preserving Food in Ancient Times

     At the end of the growing season, foods were:


     Pickled
     Salted
     Brined
     Cured
     Dried
     Packed in fat
     Smoked
    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
    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
    Kitchen Organization

     Brigade system
     Recorded by Auguste Escoffier
     Names assigned by Escoffier that are used today:
     Saucier
     Rôtisseur
     Pâtissier
     Garde manger
    Today’s Garde Manger

     Preserved and cold foods


     Appetizers
     Hors d’oeuvre
     Salads
     Sandwiches
     Cold soups
     Accompanying cold sauces and condiments
    Today’s Garde Manger

     Pâtes
     Terrines
     Sausages
     Fresh cheeses
     Canapés
    Today’s Garde Manger

     Á la Carte
     Banquets
     Receptions
     Buffets
    Today’s Garde Manger’s Tools

     Slicers  Thermometers
     Mixers  Sausage Stuffers
     Grinders  Salometers
     Blenders  Brining Tubs
     Food Processors  Ice Carving Tools
     Smokers
    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.
    Key Qualities of a Professional

     A commitment to service
     A sense of responsibility
     Judgement
    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

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