s the garde manger.
             The person in this position has the crucial job of managing presentation of
             all cold foods, which means applying the sauces and dressings, garnishes
             and so on. They also turn leftovers creatively into new dishes. "A good
             garde manger chef helps a restaurant be as functional and profitable as it
             can be by turning leftovers into excellent food." (Culinary-institutes Web
             site) It is also sometimes a promotion job for the prep cook.
             There is a downside, however, or more precisely, more than one to
             working into the ranks of professional chefs this way. First, the work is
             demanding and low-paying. (Culinary-institutes Web site) Second, the chef
             ...