What Is Garde Manger?
Presenting cold foods in a fine restaurant is the job of the chef garde manger. French for keeper of the food, a garde manger is responsible for preparing cold foods such as salads, cold soups, and hors d’oeuvres. Typically an entry level cook position in most restaurants, this pantry supervisor station is often the most demanding job in a kitchen. Preparing for an impressive food presentation is something that a garde manger should excel at. He or she must be able to season food accurately and creatively, requiring a keen knowledge of cold foods. Some people in this position may even be required to season cold foods prior to being cooked and served hot as well. The foods that a chef garde manger is responsible for can vary by restaurant. In addition to standard cold foods, such as salads, hors d’oeuvres, and soups, he or she will often be in charge of plating artful desserts. Cold buffet items, charcuterie, decorative dishes, pates, aspics, and any other dish prepared or served cool a
