Garde Manger: Module 1

Neolithic Period (8,000 - 3,000 BC)

Ancient humans domesticated animals, raised crops, and preserved
food.

Greco-Roman Period (332 BC - 395 AD)

• Greeks salted fish and passed knowledge to Romans

• Food preservation skills and ingredients were valued

• Invasion led to culinary exchanges

12th Century (1101 - 1200)

• Peasants raised crops and farm animals for nobility

• Harvested crops and butchered meat were preserved and held in cold storage

• Castles and manors had a basement area for food
  storage

• Garde manger (“keep to eat”) – storage area

• Officier de la bouche

Guilds (12th - 16th Century)

• Special preserved items became part of trade and commerce

• Rules were set to prevent monopoly and pricing abuse

• Guilds were tasked to monitor rules

• 2 Groups: Provided raw materials and provided prepared
  food

• Charcutiers – a guild that prepared and sold cooked items
  made from pig

• Charcuterie – French meaning “cooked flesh”. Preserved
  meat item

French Revolution (1789 - 1799)

• French nobility fled and left their household staff

• Garde manger, chefs, and cooks found their way into restaurants

Guild Abolition (1791)

• Some charcutiers joined restaurant and hotel kitchens

• Garde manger and charcutier – both founded on cold
  preserved food

Today’s Garde Manger

• Appetizers, hors d’oeuvres, salads, sandwiches, cold sauces and condiments

• Pâtés, terrines, sausages, and
  cheeses

• Learn a broad base of culinary skills

• Pantry, salad station, cold side

• Involved in: à la carte service, banquets, receptions, buffets, off-site catering

• Produce and serve flavorful, attractive food

• Hotels, restaurants, delicatessens,
  charcuteries