How to Become a Chef de Garde Manger
A garde manger literally is "the keeper of the pantry." In today's professional kitchen, the chef de garde manger is in charge of salads, hors d'oeuvres and meats, as well as the garnishing and plating of many dishes. It is considered an entry-level position. While the job often is considered to be demanding, it also is a great way to get a start as a professional chef.
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Instructions
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Becoming a Chef de Garde Manger
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Consider a formal culinary arts education because many upwardly mobile positions in restaurants require a degree in the culinary arts. When choosing a culinary school, factor in locale, price and entry requirements.
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Become familiar with both taste and presentation, as you will be responsible for both final preparations and plating of dishes, particularly buffet and cold dishes. Attention to meat preparation also is important because garde mangers usually are in charge of charcuterie. Knowing how to butcher and cure meats are key to securing a garde manger's position.
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Spend time in a butcher's shop. Also as you hone your cooking skills, make notes of what works and what doesn't. Many restaurants offer opportunities for up-and-coming chefs to learn about the business without the benefit of formal education. Hospitality Jobs Online is a good resource for potential jobs, but often a local restaurant is a good jumping off spot.
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Gain hands-on experience because degree programs and restaurants prefer it. High school culinary programs provide good experience for a resume. Careers in Culinary Arts Program (C-CAP) is a nonprofit that connects underprivileged students with job training and scholarships in the culinary arts. The Institute of Culinary Education also offers education to high school students.
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Tips & Warnings
Read all you can about garnishing foods. Some good books include "Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)," "Charcuterie: The Craft of Salting, Smoking, and Curing" and "The New Professional Chef."
