The ancient arts of curing, smoking, and preservation — the most technically demanding station in a professional kitchen.
Garde Manger translates to "keeper of the food." Before refrigeration, this station kept the entire kitchen supplied. Today it is where the most technically precise work happens: salt ratios calculated to the gram, temperatures maintained to the degree, and bacterial cultures managed with the care of a laboratory.
Five phases: cold station and emulsions, dry and wet curing, the smokehouse, charcuterie and forcemeats, and finally fermentation.
Each phase ends with a milestone project that proves the skill before moving on.
Temporary vs permanent emulsions, breaking and rescuing mayonnaise, and the composed salad.
Equilibrium curing ratios, nitrates and botulism prevention, gravlax, pancetta, and pastrami.
The pellicle, cold smoking below 29°C for flavour, hot smoking for preservation, and wood selection.
The fat ratio for juicy sausage, temperature control, emulsified sausages, pâtés, and terrines.
Lactic acid bacteria, equilibrium brining for sauerkraut and kimchi, and fermented hot sauces.