#cold kitchen

Larder, Garde Manger, Cold kitchen

The term Garde Manger originally identified a storage area. Preserved foods such as: Hams, sausages, bacon, cheese, etc. were held in this area, cold foods for Banquets and Buffets are arranged here. Over the years this term evolved to mean more than just a storage area. It now, also indicates a station in the professional kitchen, responsible for preparing Cold foods, Buffets, Decorative pieces,…

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Finally! Team Tababoy is back in the kitchen! We’ve been waiting for this for months. Today, Jake is now going to work in the cold kitchen.

The Cold Kitchen or the "Garde Manger” (keeper of the food) is a cool, well-ventilated area where cold dishes such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines are prepared and other foods are stored under refrigeration.

I just want to say that I’m really excited for you, knowing that you’ll learn and experience new things. I know you won’t be able to eat on time especially if there’s an event at the hotel but please don’t forget to eat whenever possible. We can’t be Team Tababoy if one of us is getting thin! :))

amk-hollic's 100 Day J-rock Challenge Day 50. List three of your top favorite J-Rock bassists.

2. Takeshi Uno - ex-Art-School / Cold Kitchen