Chef Garde Manger - The Artist of Hors d' oeuvres

Submitted by darkdance on 2/08/11 5:23pm

If you love food, and you are really creative the entire kitchen is a place where you can learn so much, however, in my personal opinion one of the most creative (and coveted) jobs is the Chef Garde Manger who is in charge of hors d' oeuvres, canapes, terrines, salads, appetizers, and pates.

These are some of my favorite things to make because they can really be little edible works of art - and the process to make many of them (even salads) can be some of the most labor intensive and specialized work there is.

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From the Blog

Invest your time

Young people or those of any age who have time to develop a career could do much worse than investing that time in a career in foodservice. Entry level jobs in restaurants are notoriously simple to come by. There are several reasons for this including low pay, long hours and hard—sometimes dirty—work. Also, foodservice is widely thought to be on the lower end of the employment scale, if not actually socially demeaning. The truth is that foodservice establishments require management with a great deal of business acumen who have the social skills to woo customers and manage employees, while calculating profit margins on foods, services and the costs of doing everyday business. It has long been a sobering statistic that more restaurants fail each year than any other type of business.

Restaurant Careers

“Hello, my name is Jay and I’ll be your server this evening.” We have all heard this—with a different name, of course—many times when we go out to eat at casual dining restaurants. It’s a simple mechanism used to reinforce the illusion of personal service. However, many times that is the last you’ll see of the server until the check arrives and many times you have to sit up and beg for that.

Good food service career opportunity

There is a food service job that is almost certainly available right this minute in your immediate vicinity. This job comes with either full or part-time, a package of benefits including health, dental and vision as well as a credit union and even profit-sharing. These jobs offer paid vacations, paid personal holidays throughout the year and even a paid day off on your birthday.

Modern times vs old fashioned rules

In previous blogs, I have discussed the need for young people to do a “make-over” in order to get a restaurant job. This is necessary because restaurants must remain somewhat old-fashioned so that the people who handle customers' food look and act “squeaky clean.” For the last several years, people who were previously settled in their jobs and vocations have been dealt a harsh hand as the recession has stripped them of both. Not only have they lost their job, but the career vocation they trained and in many cases went to school for are so depressed that they are unlikely to recover anytime soon. Some of these people were sufficiently settled to finance an education for a new vocation. The schools of culinary arts have reported a large influx of new students who have an eye on future employment as restaurant managers or owners.

Fine Dining Great Service

I grew up working in the cafeteria business. All over the South, from Texas to the East Coast, cafeterias were king. Some people in other parts of the country think of cafeterias as a buffet line or heaven forbid a school or business cafeteria. Nothing is further from reality.

Chef Garde Manger - The Artist of Hors d' oeuvres

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Chef Garde Manger - The Artist of Hors d' oeuvres

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