What is the Garde MANGER?
The presentation of cold meals in a good restaurant is the task of chef Garde MANGER. French for food guards is responsible for preparing cold foods such as salads, cold soups and appetizers. This supervisor station of the pantry, which is usually the most demanding work in the kitchen, is usually the most demanding work in the kitchen.
Preparing for an impressive food presentation is something that the MANGER should stand out for. It must be able to taste food accurately and creatively and require a zealous knowledge of cold foods. Some people in this position may even be obliged to evaluate cold meals before cooking and serving also hot.
The food for which the chef Garde MANGER is responsible may vary according to the restaurant. In addition to standard cold foods such as salads, appetizers and soups, it will often be in charge of plating refined desserts. Cold objects in the form of buffet, sausages, decorative meals, rays, aspics and any spur prepared or pThe cool cold is usually processed by this chef.
, however, the preparation of cold food is not the only duty Garde MANGER. It can create peaks that are usually edible for good dining. They can be made of cheese, ice, tallow, fruits, vegetables, salt dough, cake, butter or other cumlom foods.
In this position, the key attention to detail is. Garde Manger must maintain strict hygiene, optimal taste, accurate recipes and brilliant styles to ensure the best food for each board. In preparation for this position, the emerging chef should have a strong background in all forms of food preparation, including burning, bar, puree, spices, smoking, poaching, marinating, woodcarving and any other method used in cooking.
In order to prepare food for patron or critics, this chef must ensure that the final board is just a delicious food, but also a work of art.He or she must wipe any excess drops from the edges of the bowl and also arrange every component, from the heart of the bowl to the smallest decoration as much as possible. This cook sometimes also organizes creative tables.
The pantry dedicated to storing cold meals is also referred to as the Garde. This area, which usually occurs in a large restaurant or hotel, should be very cool and clean, with a lot of circulation. Garde MANGER is also the name of Montreal restaurant known for its seafood.