A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.[1]: 3
The person in charge of this area, and all of the savory cold foods served by the restaurant, is known as the chef garde manger, or pantry chef.[1]: 3 Larger hotels and restaurants may have garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces.
- ^ a b Sackett, Lou; Gisslen, Wayne; Pestka, Jaclyn (2011). Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation. Hoboken, NJ: John Wiley & Sons. ISBN 978-0-470-17996-3. OCLC 501314510 – via Perlego.