Garde Manger: The Art and Craft of the Cold Kitchen


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This increased need for space was due not only to an upswing in the volume of meat sales, but also to the need for separating raw meats from processed foods to avoid cross-contamination and the resulting possibility of foodborne illness.

Modern garde manger can refer to different things in the professional kitchen. In many restaurants it is a station which is generally an entry-level cooking position within a restaurant, as it often involves preparing salads or other smaller plates which can be heated and quickly plated without significant experience. From Wikipedia, the free encyclopedia.

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Garde Manger: The Art and Craft of the Cold Kitchen Garde Manger: The Art and Craft of the Cold Kitchen
Garde Manger: The Art and Craft of the Cold Kitchen Garde Manger: The Art and Craft of the Cold Kitchen
Garde Manger: The Art and Craft of the Cold Kitchen Garde Manger: The Art and Craft of the Cold Kitchen
Garde Manger: The Art and Craft of the Cold Kitchen Garde Manger: The Art and Craft of the Cold Kitchen

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