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And by doing so, the chefs carve ice, for an center piece, beautiful platter presentations, and over all look and feel of the food.
Beside the necessity of skills in a larger establishment, a small place, or "ma and pa" restaurant, Garde Manger has its place. Its used in less of a way then ,say a nicer high class place...
        
        
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Small places may, and usually by most of there foods done and ready to go. But you got to keep in mind that Garde Manger is almost everything. Typically "ma and pa" places make coleslaws, homemade sausages, and sauces. Whether a prep cook is prepping small garnishes, to prepping items to put out on the salad bar...
        
        
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