Garde Manger is a phrase which remains inevitably attached to food industry around the globe. Garde Manger is actually a French term for the cool, well-ventilated pantry area (usually in hotels and large restaurants) where cold buffet dishes are prepared and other foods are stored in refrigerated units (Food Dictionary Garde Manger). Often the term itself can refer to one who keeps such a pantry area. Well-built restaurants and cafes give a more extended labour range for Garde Manger including supplementary responsibilities like producing ornamental essentials of buffet arrangement, counter positioning and eatable centrepieces completed from supplies such as ice, cheese, butter, saline bread and tallow.
Generally, in contemporary kitchens, they are identical with restaurant chefs and are given the responsibilities of handling salads, soups, desserts, stuffing and other cold dishes. It can be seen as an initial stage of the cooking process. A simple definition of Garde Manger will not be able to cover the entire extent of the words context, because the stretched area in food industry as well as the chef and the item itself, all come under the scope of this term. The statement a Garde manger works at the Garde manger preparing Garde manger will itself vouch for this fact. (Garde Manger What is Garde Manger). This paper attempts to eliminate the perplexity in the aforesaid quotation with the completion of the analysis that follows.
Medieval period in history had aristocracy in their lap and so had their splendid lifestyles. As a part of these, their hideouts had elaborate areas for culinary purposes. Cooks were forced to develop their own methods of preparing various dishes and preserving them for long periods. Household employees, known as garde mangers or stewards, were responsible for maintaining the Garde manger area and prepared, stocked, and distributed all of the food that was stored there (Garde Manger What is Garde Manger).
(Garde Manger What is Garde Manger).
Wealthy mansions had an array of resources of food in store which had to be preserved by some or other means chosen by those grade mangers. Hunts and domestication created much significance for conservation of food stuffs in such houses for storing it properly for future use. During those times, cold storage techniques like refrigeration were not available. The garde mangers were made in underground rooms to get cooling effect and safety advantages for stuffs stored. The workers developed their own methods as well as combined it with traditional ways to perform their duties. With the passage of time, they acquired skills to prepare sauces, pates etc., leading to an advanced stage of grade manger than before. Later, these were considered by the owners who utilized these as a business gaining much profit. But governmental curiosity regarding the quality and cleanliness of those stuffs often put constraints on this business. Later on, as trade became intense, workers were compelled to modify existing techniques for better, cheaper and efficient models. Enhancements in garde manger business, paved the way for specialization and professionalism in this field as well.
This, in turn, turned out to be the realistic foundation for the present status of garde manger. It was the French Revolution that gave opportunities for household garde mangers to leave their jobs to seek better positions in various restaurants. The revolution also compelled nobles to leave their dwellings, giving freedom for their employees. At restaurants, garde manger became a specifically important position helping its owners in deriving more revenues. Thus arose the wide spread demand for these skilled workers in eateries and this job soon got elevated to the status of an elite profession. From this point of shift, there has been a tremendous development in the garde manger area of food industry, forging a clear distinction between classical and modern. As evident, a real gap has been created between both, due to various innovations of science and technology and several additions and modifications that this concept underwent.
Garde manger is categorized as classical and modern based on the difference in techniques and outlook.
Classical Garde Manger relies upon traditional methods of preparations and storage. Modern Garde Mangers have the support of technologies like refrigeration and various artificial preservative techniques. The role of the modern chef Garde manger, or larder chef, has evolved in response to changes in dining trends and in technology in the kitchen. (Hunter, Tinton and Carey). Initially, curing and brining were the main techniques used for preservation which was supported at a later stage by sauces and spices. The invention of refrigeration and the successful results brought in by a wide range of chemicals as preservatives have created the era of modernism in garde manger. Recently, a trend of ornamentation and arrangements in an elaborate manner has become common.
(Modern Garde Manger 1e).
The actual duties of garde manger cannot be confined toa few stipulated processes as its scope stretches far beyond that concept. The labor of the chefs who perform these duties often extends much beyond the tables they serve. The preparation procedures are executed from which various dishes are served and garnished to reach the final table of consumption. They have to observe even the slightest cut made and minute curving accomplished. The success of garde manger lies in their dedication and involvements in performing an assigned job. There is a necessity for the professional garde manger to acquire varied sets of skills for functioning efficiently in a modern kitchen. Cookery is a rapidly evolving area where innovations give a new tinge to the concept of taste. Besides, knowledge about foundation of existing systems is very much essential in evolving better strategies to achieve success. Every culinary professional should understand this. There is no substitute for education and experience. (Garde Manger). Proper information and training on most modern techniques compared and contrasted against classical methods will have higher level utility.
The image below shows a representation of modern Garde Manger.
(Garde Manger Garde Manger in the Modern World).
Every aspects of garde manger cannot be identified and stated, but it is true to a great extent that modern grade manger professionals have more responsibilities than classical, ranging from starter dish preparation to party presentations.
Following is an interview conducted with Mr. Williams Peck who has experience of 10 years as a garde manger chef at Food Court.
Q. What is your opinion about your work
A. When I speak about it, of course, I should mention how much I enjoy when Im into it. This job gives me an opportunity to facilitate the satisfactions of numerous people in food industry, both customers and employers. In fact it gives me great contentment.
Q. Could you describe a day at work
A. Im working in a place where there are 15 workers for whom Im the leader and supervisor. The day starts and ends with my breath. When I reach my work place, the first thing I do is to get the entire place arranged in order to begin my job Then the plan I prepared at the dawn of previous days work, comprising of entire labor and requisites for the day is divided among different individuals. Assigned sections are evaluated by them and they list out the needed raw materials that are presently not available. Those are bought and we carry on with our work. I will go through the entire sections of our garde manger to see whether everything is moving in the proper way. I also have to check the preparation of the mix and the ingredient flavor for all items. However, serving is not done instantly, but only on the basis of orders, with the final touch up and garnishing as well as ornamentation. This is the usual routine apart from which there will be extra work of hall arrangements for buffet parties at times. My day ends up with the same job I did at the start.
Q. In your 10 years of experience, can you quote any day which you cherish the most
A. Yes, of course I had the chance to arrange a lot of parties. The one arranged about 3 years ago for the marriage function of my brother was really the most memorable one in my career. It turned out to be a milestone in the name of our Food Court itself.
Q. What about debate on classical vs. modern
A. In my opinion, classical remains purely the same as it was years ago while modem is not something apart from classical. We use almost all techniques employed by classical garde mangers along with the utilization of certain contributions from technology. Refrigeration, of course, has created a real shift in our industry and it has traversed through various stages of development in the course of its evolution. Again, microwave technology is another significant benchmark in this development. Anyways, modern is somewhat application of technologies as compared to classical procedures which were purely based on traditional methods without the use of technology.
Q. What specific traits about garde manger inspire people to take up this career
A. People who know about it see it as a unique profession. Since the present day garde manger in most cases is a fusion o f both classic and modern it gives the job a definitive identity. Actually, it is the art of cooking and serving which cannot be studied but can be developed by practice.
Q. What advice would you give to an up-and-coming garde manger professional
A. Realistic approach in this field will mold a professional garde manger. My advice is that people who choose this job should attain the skills of culinary exquisiteness to achieve what is called satisfaction through numerous satisfied people.
Q. What changes, if any, you see happening in foodservice right now related to garde manger
A. The chief and prominent variation in trend is regarding the arrangements and decorations for dishes and tables. Earlier, there was no such widespread requisite for these, but it remained limited to taste, flavor and number of dishes. Now the scenario has changed giving more importance to creativity.
Q. How have your garde manger skills helped you in other areas of cooking
A. Ability to adapt is the first and foremost trait a good garde manger should have. This will help him to traverse through the varied paths that he will be compelled to, in the culinary world.
Q. What about the influence of your job in your personal life
A. Frankly speaking, my friends and relatives tease me about my arrangements and decorations maintained at home especially in my kitchen. In fact, my job made me much ordered and self managed.
A garde manger professional should essentially have creativity, patience, innovativeness and interest for novelties. Charged taste buds are his targets which he attempts to achieve with real time adaptation to circumstances and techniques. Always, such a professional should have dedication and concern for his assigned job.
Generally, in contemporary kitchens, they are identical with restaurant chefs and are given the responsibilities of handling salads, soups, desserts, stuffing and other cold dishes. It can be seen as an initial stage of the cooking process. A simple definition of Garde Manger will not be able to cover the entire extent of the words context, because the stretched area in food industry as well as the chef and the item itself, all come under the scope of this term. The statement a Garde manger works at the Garde manger preparing Garde manger will itself vouch for this fact. (Garde Manger What is Garde Manger). This paper attempts to eliminate the perplexity in the aforesaid quotation with the completion of the analysis that follows.
Medieval period in history had aristocracy in their lap and so had their splendid lifestyles. As a part of these, their hideouts had elaborate areas for culinary purposes. Cooks were forced to develop their own methods of preparing various dishes and preserving them for long periods. Household employees, known as garde mangers or stewards, were responsible for maintaining the Garde manger area and prepared, stocked, and distributed all of the food that was stored there (Garde Manger What is Garde Manger).
(Garde Manger What is Garde Manger).
Wealthy mansions had an array of resources of food in store which had to be preserved by some or other means chosen by those grade mangers. Hunts and domestication created much significance for conservation of food stuffs in such houses for storing it properly for future use. During those times, cold storage techniques like refrigeration were not available. The garde mangers were made in underground rooms to get cooling effect and safety advantages for stuffs stored. The workers developed their own methods as well as combined it with traditional ways to perform their duties. With the passage of time, they acquired skills to prepare sauces, pates etc., leading to an advanced stage of grade manger than before. Later, these were considered by the owners who utilized these as a business gaining much profit. But governmental curiosity regarding the quality and cleanliness of those stuffs often put constraints on this business. Later on, as trade became intense, workers were compelled to modify existing techniques for better, cheaper and efficient models. Enhancements in garde manger business, paved the way for specialization and professionalism in this field as well.
This, in turn, turned out to be the realistic foundation for the present status of garde manger. It was the French Revolution that gave opportunities for household garde mangers to leave their jobs to seek better positions in various restaurants. The revolution also compelled nobles to leave their dwellings, giving freedom for their employees. At restaurants, garde manger became a specifically important position helping its owners in deriving more revenues. Thus arose the wide spread demand for these skilled workers in eateries and this job soon got elevated to the status of an elite profession. From this point of shift, there has been a tremendous development in the garde manger area of food industry, forging a clear distinction between classical and modern. As evident, a real gap has been created between both, due to various innovations of science and technology and several additions and modifications that this concept underwent.
Garde manger is categorized as classical and modern based on the difference in techniques and outlook.
Classical Garde Manger relies upon traditional methods of preparations and storage. Modern Garde Mangers have the support of technologies like refrigeration and various artificial preservative techniques. The role of the modern chef Garde manger, or larder chef, has evolved in response to changes in dining trends and in technology in the kitchen. (Hunter, Tinton and Carey). Initially, curing and brining were the main techniques used for preservation which was supported at a later stage by sauces and spices. The invention of refrigeration and the successful results brought in by a wide range of chemicals as preservatives have created the era of modernism in garde manger. Recently, a trend of ornamentation and arrangements in an elaborate manner has become common.
(Modern Garde Manger 1e).
The actual duties of garde manger cannot be confined toa few stipulated processes as its scope stretches far beyond that concept. The labor of the chefs who perform these duties often extends much beyond the tables they serve. The preparation procedures are executed from which various dishes are served and garnished to reach the final table of consumption. They have to observe even the slightest cut made and minute curving accomplished. The success of garde manger lies in their dedication and involvements in performing an assigned job. There is a necessity for the professional garde manger to acquire varied sets of skills for functioning efficiently in a modern kitchen. Cookery is a rapidly evolving area where innovations give a new tinge to the concept of taste. Besides, knowledge about foundation of existing systems is very much essential in evolving better strategies to achieve success. Every culinary professional should understand this. There is no substitute for education and experience. (Garde Manger). Proper information and training on most modern techniques compared and contrasted against classical methods will have higher level utility.
The image below shows a representation of modern Garde Manger.
(Garde Manger Garde Manger in the Modern World).
Every aspects of garde manger cannot be identified and stated, but it is true to a great extent that modern grade manger professionals have more responsibilities than classical, ranging from starter dish preparation to party presentations.
Following is an interview conducted with Mr. Williams Peck who has experience of 10 years as a garde manger chef at Food Court.
Q. What is your opinion about your work
A. When I speak about it, of course, I should mention how much I enjoy when Im into it. This job gives me an opportunity to facilitate the satisfactions of numerous people in food industry, both customers and employers. In fact it gives me great contentment.
Q. Could you describe a day at work
A. Im working in a place where there are 15 workers for whom Im the leader and supervisor. The day starts and ends with my breath. When I reach my work place, the first thing I do is to get the entire place arranged in order to begin my job Then the plan I prepared at the dawn of previous days work, comprising of entire labor and requisites for the day is divided among different individuals. Assigned sections are evaluated by them and they list out the needed raw materials that are presently not available. Those are bought and we carry on with our work. I will go through the entire sections of our garde manger to see whether everything is moving in the proper way. I also have to check the preparation of the mix and the ingredient flavor for all items. However, serving is not done instantly, but only on the basis of orders, with the final touch up and garnishing as well as ornamentation. This is the usual routine apart from which there will be extra work of hall arrangements for buffet parties at times. My day ends up with the same job I did at the start.
Q. In your 10 years of experience, can you quote any day which you cherish the most
A. Yes, of course I had the chance to arrange a lot of parties. The one arranged about 3 years ago for the marriage function of my brother was really the most memorable one in my career. It turned out to be a milestone in the name of our Food Court itself.
Q. What about debate on classical vs. modern
A. In my opinion, classical remains purely the same as it was years ago while modem is not something apart from classical. We use almost all techniques employed by classical garde mangers along with the utilization of certain contributions from technology. Refrigeration, of course, has created a real shift in our industry and it has traversed through various stages of development in the course of its evolution. Again, microwave technology is another significant benchmark in this development. Anyways, modern is somewhat application of technologies as compared to classical procedures which were purely based on traditional methods without the use of technology.
Q. What specific traits about garde manger inspire people to take up this career
A. People who know about it see it as a unique profession. Since the present day garde manger in most cases is a fusion o f both classic and modern it gives the job a definitive identity. Actually, it is the art of cooking and serving which cannot be studied but can be developed by practice.
Q. What advice would you give to an up-and-coming garde manger professional
A. Realistic approach in this field will mold a professional garde manger. My advice is that people who choose this job should attain the skills of culinary exquisiteness to achieve what is called satisfaction through numerous satisfied people.
Q. What changes, if any, you see happening in foodservice right now related to garde manger
A. The chief and prominent variation in trend is regarding the arrangements and decorations for dishes and tables. Earlier, there was no such widespread requisite for these, but it remained limited to taste, flavor and number of dishes. Now the scenario has changed giving more importance to creativity.
Q. How have your garde manger skills helped you in other areas of cooking
A. Ability to adapt is the first and foremost trait a good garde manger should have. This will help him to traverse through the varied paths that he will be compelled to, in the culinary world.
Q. What about the influence of your job in your personal life
A. Frankly speaking, my friends and relatives tease me about my arrangements and decorations maintained at home especially in my kitchen. In fact, my job made me much ordered and self managed.
A garde manger professional should essentially have creativity, patience, innovativeness and interest for novelties. Charged taste buds are his targets which he attempts to achieve with real time adaptation to circumstances and techniques. Always, such a professional should have dedication and concern for his assigned job.
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