History of Garde Manager

The History of Garde Mange Aaron avers The garde trough profession began with peoples need to preserve aliment. The lend oneself of food preservation is very much older than the term garde trough. In medieval times, castles and bouffant homes were equipped with underground pantrys, or cold food entrepot rooms. The food storage aras in these castles and manor houses were usually locate in the lower levels, since the cool basement- deal environment was ideal for storing food. These cold storage areas veritable over time into the modern cold kitchen. In France, the larder was called the garde manger.So one meaning of the culinary term garde manger canister be a person in charge of cold foods preparation and preservation. at once, in the manufacture, I have been taught that the garde manger is now appertainred to as the pantry chef. Garde manger is also known as the place in which cold foods are prepared and stored, and the person or chef of cold foods preparation. Garerde Ma nger was being use long before it was a commonly used term. Perishable foods like meat and fish were dried in the sun or jam-packed with salt to preserve them. The first dependable method of preserving foods was actually drying. in addition you can read aboutHistory of the Culinary fine arts.Smoking foods was derived from placing the meat on poles over a smoky fire to prevent insects and just about other animals from aliment while it was curing. Farming families began using sp scraps along with the salt, and discovered that tough meats can be tenderized. In the Middle Ages and in the early renaissance, foods that were prepared for the upper berth classes were overly complicated and heavily spiced. La Varenne, a French chef with Italian influences, went against medieval tradition, and stressed the importance of natural flavors and lighter sauce.Salads and vinaigrettes took the place of heavier cooked foods and became the example side to roasted meats. It was at this point tha t the role of garde manger expand from food preservation to the actual preparation of all cold foods consumption, miserable them out of the basement and into the kitchen. By the end of the twentieth century the prepackaging of our industry has allowed some great advances in garde manger. Garde manger, keeper of the food, or pantry supervisor, refers to the task of preparing and presenting cold foods.These typically include such food items as salads, hors d? uvres, cold soups, aspics, and charcuterie. Larger restaurants and hotels may have the need for the garde manger to actualize additional duties, such as creating elements for buffet presentation like digestible centerpieces made from materials such as ice, cheese, butter, salt dough or tallow. In most modern kitchens the garde manger is synonymous with pantry chef, having duties focusing on salads, soups, cold food items, and dessert platings. It is usually the entry level line cook position within a restaurant.The term garde manger originated in pre-Revolutionary France. At that time, maintaining a full supply of food was a symbol of power, wealth and prestige. Noble families had a household steward who would bring off their cold store room. The steward was referred to as the officer de bouche, a name that was eventually replaced with garde manger. This position was extremely important, because most of the food was butchered, pickled, salted, cured, or smoked during the fall season and stored for months, all the way into the spring months.It is because of this calling of supervising the preserving of food and managing its use that many interpret the term garde manger as keeping to eat. The position of butcher first developed as a specialty within the garde manger kitchen. As twain the cost of and demand for animals for food increased, more space was required for the fabricating and portioning the raw(a) proteins. This need for space was due not only to an upswing in the round of protein sales, bu t also to the need for separating raw proteins from processed foods to avoid cross-contamination and the resulting happening of food borne illness.Special butcher shops were created where portion sizes, product deployment, and temperature could be highly controlled. Today butcher shops exist both as standalone establishments and alongside kitchens in large hotels, country clubs and high volume restaurants. Modern garde manger can refer to different things in the professional kitchen. In many restaurants it is a institutionalize which is generally an entry level cooking position within the restaurant, as it involves preparing salads or other smaller plates which can be cooked and plated without significant experience.In other high-profile classically influenced restaurants and hotels, the position pertains to the classical preparations. Today Garde Manger is referred to as The Art of the Cold Kitchen. many may even say it is the arts and crafts of the culinary industry. Todays Gar de Mangers must behold more than simple food preservation skills. They must have the knowledge and skills to create everything as small as a batch of mayonnaise to something as large and elaborate as ice carving. Some food establishments use the word pantry instead of Garde Manager.Some may even refer to it as the salad station the list goes on and on. In the restaurant scene the Garde Mangers job is typically plating salads and preparing cold appetizers. In some situations it may even be their job to plate desserts. Some find the experience of working in the Garde Manger extremely challenge and stimulating that they often decide to make it their life long career. The skills postulate for the Garde Manger are so extreme that it is often the walkway that leads some to the path of being a great chef, possibly even a famous chef.