Chapter 1

1. Chapter 1 The History of the Garde Manger

2. 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 business person and the skills required to practice this profession

3. “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.

4. 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. • 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.

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

6. 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 2 dozen guilds dedicated specifically to food.

7. 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.

8. Kitchen Organization • Brigade system • Recorded by Auguste Escoffier • Names assigned by Escoffier still used today: • Saucier • Rôtisseur • Pâtissier • Garde manger

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

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

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

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

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

14. Managing Time • 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

15. Top Five Time Wasters • No clear priorities for task • Poor staff training • Poor communication • Poor organization • Missing or inadequate tools to accomplish tasks

16. Key Qualities of a Professional • A commitment to service • A sense of responsibility • Judgment

17. 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