garde manger(가드 망제)ⓕ
ㄱ. 찬요리(샐러드, 전채, 카나페, 파테, 테린)를 만드는 주방.
ㄴ. 식료품저장실, 찬장
.cold kitchen(콜드키친)
.gardeⓕ : 보관(인), 관리(인)
.mangerⓕ : 먹다, 식사하다.
A garde manger (French for "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. The person in charge of this area is known as the chef garde manger or Pantry chef. Larger hotels and restaurants may have garde manger staff perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.