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garde-man·ger [gard-mahn-zhey]
Chef Garde Manger
Unit Training Manger
Unit Training Manger
A person who is working the station-garde manger is responsible for a litany of food, appetizers, scratch sauces, split or emulsified vinaigrettes, carpaccios, terrines, pates. Curing and the possible smoking of fish, cheeses, brisket, the timeless offering of tapas, antipasto-pasti. It depends on what the Exec. chef has on the menu he created. This in turn, will dictate the menu items that you will be on the hook for. The prep/mise en place for all items that must be done and ready prior to the beginning of dinner service. Garde manger is typically the first station to get slammed, once service has begun. My hopes are, that I have offered some insight, best of luck, Craig-O
Monitor refrigeration and ventilation levels, prepare cold dishes, and refrigerate foods are what the chef garde manger -- which is pronounced "shef gahrd maw-zhey" and translated as "keeper of the food" -- does in a classic French kitchen. The food-keeper also may prepare buffet items, edible centerpieces, and ice carvings.
fridge, stove, dishwasher, pantry, food cabinet, sink, an the food itself
There's an Executive Chef, Head Chef, Sous Chef, Pastry Chef, Chef de Partie (Station Chef), and Garde Manger (pantry chef).
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Betty Garde's birth name is Garde, Elizabeth.
A pantry cook (sometimes called a garde manger or pantry chef), helps to prepare cold foods. This may include salads, appetizers, soups, fruit platters, desserts, or even ice sculptures.