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Opportunities in Garde Manger

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Almost every food-service business serves cold foods. Large operations, such as hotels and institutions, have entire departments in charge of cold foods preparation and service, while smaller operations have garde manger sections staffed by one or two chefs and assistants. Alternative garde manger career choices include artisan food production, food product research and development, and food styling.

As a garde manger chef, the type(s) of service you must master depend on the needs of the operation in which you work. (See Table 1.1 for an explanation of the different types of service.) Accomplished garde manger chefs are comfortable working all services.

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