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Contemporary Advances in Garde Manger
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
By the end of the twentieth century, the art of garde manger had seen several important advances. At the same time, one of its traditional functions, the fabrication of meat and poultry, had become virtually obsolete.
By the 1980s, virtually all food-service meat and poultry was being fabricated in packing houses or by meat and poultry purveyors. Today, meat and poultry products arrive in restaurants prefabricated and prepackaged, and they typically go straight to the hot line. Some chefs disagree that the change to prefabricated meats was an advance. However, the elimination of in-house meat fabrication effectively freed the garde manger chef to spend time on more creative work.