August 20, 2015

The Garde-manger

The garde manger is in charge of cold dishes, and often makes the first dish guests see.

The garde manger is in charge of cold dishes, and often makes the first dish guests see.

If you’re looking to work in a kitchen after completing your culinary arts courses in Boulder, Colorado, or Austin, Texas, you may consider the role of garde-manger. This position is a great choice for chefs interested in building their experience, experimenting with different arrangements, and focusing on both taste and presentation.

French for “keeper of the food,” the garde-manger is in charge of cold food. This means that chilled soups, fruit, salads and other cold appetizers are all prepared by the garde-manger. Cold dishes are generally served early in the meal, which means the garde-manger’s dishes will usually be the first thing guests eat. Garde-mangers need to take extra steps to make sure that they’re giving the perfect first impression.

The garde-manger is generally an entry-level position, and gives new chefs a chance to gain experience working with food and become familiar with the demands of working in a kitchen. However, its entry-level status does not mean that the job is easy. Garde-mangers require a high-level knowledge of flavors, foods and presentation. Under the right chef’s supervision, they learn how to turn even starting courses like fruit plates and salads into beautiful dishes that leave diners impressed.