Transcript GM_CH01_CIA.ppt

Chapter 1
The History of the Garde Manger
Chapter 1 Objectives:
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Trace the beginning of the garde manger
Describe the growth of the guilds
Explain the origin of restaurants and the
role of the garde manger
Compare and contrast the garde manger
of past and present
Understand the role of a garde manger as
a business person and the skills required
to practice this profession
“Garde Manger”
Literally means “keep to eat.”
It was originally a place for cold
storage that the ‘officier de bouche’
was responsible for managing in the
Middle Ages.
Preserving Food in Ancient Times
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The first preserved fish were most likely
preserved by accident.
Fish were “brined” in sea water and left to dry
on the shore.
Modern day cities of Rome and Salzburg were
founded near a ready source of salt.
Meats were hung off the ground and near the
fire to keep animals and insects away.
The smoky bath surrounding the meat
darkened, flavored, dried and preserved it.
Preserving Food in Ancient Times
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At the end of the growing season, foods
were:
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Pickled
Salted
Brined
Cured
Dried
Packed in fat
Smoked
Guilds
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Were established to prevent monopolies and
pricing abuses for goods
Guild training system:
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Apprentice
Journeyman
Master
By the end of the 16th century there were
2 dozen guilds dedicated specifically to food.
The First Restaurant
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1765
Monsieur Boulanger, a tavern-keeper
Sold hot dishes he called “restorante”
Although brought to court for violating
guild code, the judge ruled he broke no
laws.
Others quickly followed in establishing
this type of venue.
Kitchen Organization
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Brigade system
Recorded by Auguste Escoffier
Names assigned by Escoffier still used
today:
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Saucier
Rôtisseur
Pâtissier
Garde manger
Today’s Garde Manger
Responsibilities
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Preserved and cold foods
Appetizers
Hors d’oeuvre
Salads
Sandwiches
Cold soups
Today’s Garde Manger
Responsibilities
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Accompanying cold sauces and
condiments
Pâtes
Terrines
Sausages
Fresh cheeses
Canapés
Today’s Garde Manger
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Establishments: hotels, full-service
restaurants, banquet and catering operations,
private clubs, delicatessens, charcuteries, and
shops selling prepared foods
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Á la Carte
Banquets
Receptions
Buffets
Today’s Garde Manger
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Types of Work
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Entry level and advanced level
Education and Training
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Formal education
Work experience
Food knowledge
Equipment knowledge
Continuing education workshops
Today’s Garde Manger’s Tools
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Slicers
Mixers
Grinders
Blenders
Food Processors
Smokers
Thermometers
Sausage Stuffers
Salometers
Brining Tubs
Ice Carving Tools
Managing Time
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Invest Time in Reviewing Daily Operations
Invest Time in Training Others
Learn to Communicate Clearly
Take Steps to Create an Orderly Work
Environment
Purchase, Replace, and Maintain All
Necessary Tools
Top Five Time Wasters
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No clear priorities for task
Poor staff training
Poor communication
Poor organization
Missing or inadequate tools to
accomplish tasks
Key Qualities of a Professional
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A commitment to service
A sense of responsibility
Judgment
The Cardinal Virtues of the
Culinary Profession
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An open and inquiring mind
An appreciation of and dedication to
quality wherever it is found
A sense of responsibility