garde-manger

American  

[gard-mahn-zhey] / gard mɑ̃ˈʒeɪ /

noun

French.

PLURAL

garde-manger

1. a cool room used for storing foods and for preparing certain dishes, especially cold buffet dishes.

2. a chef or cook who supervises the preparation of cold dishes.

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Etymology

Origin of garde-manger

Literally, “(that which) keeps food”

Example Sentences

But years ago, after cooking at the now-closed Boston restaurant Clio, he saw how the garde-manger chef laboriously processed the many vegetables required for the green salad — “17 or so,” he guessed.

From New York Times

“I could sear up a good piece of fish with potatoes like my grandfather; I could make an old-fashioned butter cake with rhubarb and a thick custard sauce that reminded me of my grandmother. My knife skills were subpar at best, and I had no idea what … mise-en-place or garde-manger was.”

From Washington Post

The prep cooks chopping vegetables in garde-manger were mostly East Asian and Central American immigrants.

From The New Yorker

I usually worked in garde-manger, preparing salads and chopping vegetables, but I was occasionally allowed to work on the line, searing steaks, duck breasts, and thick slabs of foie gras.

From The New Yorker

I was assigned to garde-manger, where I chopped carrots, cleaned buckets of squid, and fixed the occasional salad.

From The New Yorker