The Garde Manger tasks were so called because in French term Garde Mange meant food storage space; the work that was done in that location also was described by the term Garde Manger. Another meaning of Garde Manger is that they are, cold –meat, chef, cook¸ cold meat prepares such as dishes as meat loaves and salads utilizing leftover meats, sea foods, and poultry consults with supervisory, relishes, and horsd' oeuvres. Chops, dices, and grinds meat and vegetables. Slices cold meats and cheese. Arranges and garnishes cold meat dishes. Prepares cold sandwiches. Mixes and prepares cold sauces, meat glazes, jellies, salad dressings, and stuffing's. May also supervise pantry workers too.
             Knowledge of the use of the ingredients essential to these presentations is indispensable. It takes only one or two unique presentations to gain extra attention for a buffet or a special menu. Because Garde Manger specialties can be tailored to match menu requirements, the mastery of Grande Manger skills is an invaluable asset in food preparation for food service operations of every size and style. So with working with the buffets, menu's and salads you earn your skill by repetition and it's a big thing. You know cause you cant just walk into some place and start running it you need experience that is part of your skill.
             The trends pretty much get passed on threw families but although yet people do pass them threw to there close friends. It's hard to actually to show or tell what the trends are. There are so many these days in this lifetime that it would take quiet awhile to research them. Garde Manger isn't just making salads. It's about when you make your salad and you put life into it. Decorating it so people will be intrigued, and want to buy it or order it for a wedding or some function. A neat thing about when you work with the salad bar is you don't have to worry
             ...