What we found on the web about Garde Manger
Garde manger - Wikipedia, the free encyclopedia
Garde manger (French pronunciation: [ɡaʀd mãʒe]), meaning "keeper of the food" or pantry supervisor, refers to the task of preparing and presenting cold foods.
Pastry chef - Wikipedia, the free encyclopedia
The actual plating of the desserts is often done by another station chef, usually the Garde manger, at the time of order. The pastry chef is often in charge of the dessert menu ...
Garde Manger : CIAProchef.com
Garde Manger: The Art and Craft of the Cold Kitchen, 3rd Edition . Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, Garde ...
Garde Manger Course Guide
1. COURSE TITLE: Garde Manger. 2. CATALOG NUMBER: H0137U. 3. SECTION NUMBERS: Section # 89839 F – 11:00 AM to 12:50 PM. 4. CREDIT HOURS: 1. 4.1 Lecture Hours: 1/2 hour
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Martiniboys.com is an insider's guide about the Montreal restaurant scene with coverage of food, restaurants, nightclubs, bars, with articles on Montreal dining trends.
Garde Manger Montreal Restaurant Review, Seafood, Old Montreal
Garde Manger Montreal reviewed by guest reviewer Dubers ... Garde-Manger Montreal Review by Guest Reviewer Dubers. UPDATE: Read Chef Deck’s review of Restaurant Garde Manger (May ...
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Garde manger ( ), meaning "keeper of the food" or pantry supervisor, refers to the task of preparing and presenting cold foods. These typically include such food items as salads, hors d'œuvres, cold soups, aspics, and charcuterie. Larger restaurants and hotels may have the need for the garde manger to perform additional duties, such as creating decorative elements of buffet presentation like table arrangements and edible centerpieces made from materials such as ice, cheese, butter, salt dough or tallow. In most modern kitchens however, the garde manger is synonymous with pantry chef, having duties focusing on salads, soups, cold food items, and dessert platings. It is usually the entry level line cook position within a restaurant.

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These recent articles mention Garde Manger
Table Talk: Cadot and Stantic tell each other who's boss
Dallas Morning News
He does all the aspic and garde manger [cold appetizers station]. My strength is to be French. Meaning? Cadot: We do coq au vin, bouillabaisse. During the fall, a lot of game. What happens when you disagree, since chef means boss? ...
Restaurant review: Craft Dallas
Dallas Morning News
Having just finished an externship in Austin (at Hudson's on the Bend), he landed back in New York and two days later he had his first job: at Craft, as garde manger cook. (That's the station that makes the salads and cold ...
Spiced by Dalia Jurgensen
Popmatters.com
At Layla, Jurgensen moves through the kitchen stations, from lowly garde manger to hot line. She has an amazing sense memory, recalling every recipe: “Every task I did at Layla and Nobu—every dish, every vinaigrette, cookie, and sauce—I ...