However, the artistic turn of the slicing machine is still very much their domain, so whenever you come across a finely chopped courgette skin, you can bet that it came from the hand of the larder chef. The main courses have been siphoned off to specific meat or fish chefs so that tasks are more evenly spread out and not just one chef is in charge of every part of the menu. Nowadays, they still have the power to make an impact on the guest but their efforts are more centered on the starter and dessert courses. The esthetical WOW factor was very much in their hands.
Patrick Ogheard, head of the EHL Culinary Arts department describes the larder chef as "The backbone of the kitchen".ĭecades ago, when vegetable sculptures, edible displays and ice carvings adorned lavish buffet tables in 5-star restuarants, larder chefs were considered the main architects of food decoration and presentation. Considered the head chef's right-hand-person, the role implies a dynamic and pivotal position in the running of a successful kitchen. Nowadays, the terms have become interchangeable and are used to mean the storage and preparation space of ingredients for mostly cold food served in a restaurant, hotel or buffet, e.g. hors d'oeuvres, cold cuts of meat, cheeses, fruits, salads, desserts, marinades, dressings and sauces.Īlso known as pantry chef or the chef garde manger, a larder chef is responsible to the head chef for the efficient running of the larder department and food stock. A pantry - from another old French term, ‘paneterie’ - was a place for foodstuffs that lasted longer, such a flour, bread, preserves as well as linen. Etymologically speaking, a ‘larder’ - from the French word ‘lardier’ - refers to a cold, ventilated room near the kitchen where bacon (lard), meat and game were stored along with other perishables like eggs, milk and vegetables. Larder, pantry, garde manger, store cupboard… a variety of words that conjure up images of grand kitchens from previous centuries where airy rooms were used to store food until the refrigerator came along. By the 18th century, the term had expanded to where bread, pastry, milk, butter or cooked meats were stored." -Wikipedia.
Originally, it was where raw meat was larded - covered in fat - to be preserved. "A larder is a cool area for storing food prior to use.
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