Garde-Manger
Notes
1972-1984
Purchase Garde-Manger Notes 1972-1984
What to expect…
Introduction
This notebook represents a formative period in my career, spanning from my earliest experiences in professional kitchens from 1972 through to 1984, when my focus shifted towards broader management within hospitality operations.
Compiling content for ChefsNotebooks.com led me to rediscover these notes, which document an era when the Garde-Manger department was an essential cornerstone of large, traditional kitchens. It was responsible for a wide range of preparations—from butchery and fishmonger work to cold sauces, dressings, pâtés, terrines, galantines, and mousses. Today, much of this knowledge has been lost, with convenience replacing craftsmanship.
One aspect of “Garde-Manger” that particularly captivated me was the creation of decorative buffets.
I was fortunate to have been inspired by the artistic displays at Hotelympia, the renowned bi-annual international exhibition in London, and privileged to work under the mentorship of Remy Fougere at The Royal Garden.
With his guidance, I had the opportunity to develop these intricate presentations daily and compete at a professional level, ultimately representing the UK in various competitions.
Some of my early sketches of displays and garnishes can be found within these pages.
My hope is that this collection serves as a source of inspiration for today’s culinarians, encouraging them to revisit and revive some of these time-honoured techniques, as excellent tasting food never goes out of style.
The recipes and methods recorded here have been tested through years of practice and remain as relevant today as they were then.
I hope that you enjoy reading through these records. Every page certainly holds many memories for me!
Wishing you much happy cooking.
Mark J French
‘A remarkable and nostalgic exploration of classical Garde-Manger techniques. Mark J French’s notebook is an indispensable resource for chefs who value craftsmanship and culinary artistry. A must-have for those passionate about the lost traditions of fine kitchen work.’
The book is a journey through classical methods, from the artistic buffets that captivated French during his time at The Royal Garden under the mentorship of Remy Fougere to the rigorous discipline of butchery and charcuterie. Featuring original sketches, tested recipes, and first-hand insights, ‘The Garde-Manger Notebook’ is an invaluable resource for chefs, culinary students, and food enthusiasts eager to preserve and revive traditional craftsmanship.
A LOOK INSIDE
ABOUT the AUTHOR
With over 30 years of global experience in hotels and restaurants, including serving as General Manager of 5-star international hotels, Mark J French has developed a deep expertise in every aspect of food and beverage operations.
Mark J French’s rediscovery of his personal notes offers today’s culinarians a rare opportunity to explore time-honoured techniques that shaped classical gastronomy.
Featuring original sketches, tested recipes, and first-hand insights, The Garde-Manger Notebook is an essential resource for chefs, culinary students, and food enthusiasts eager to preserve and revive the craftsmanship of the past while applying it to the kitchens of today.
Spanning from 1972 to 1984, The Garde-Manger Notebook captures a defining era when the Garde-Manger department was the foundation of professional kitchens. Tasked with intricate cold preparations—including charcuterie, terrines, pâtés, and decorative centrepieces—this discipline showcased a chef’s precision, artistry, and technical mastery.
Committed to preserving and advancing culinary traditions, Mark continues to share his knowledge through writing, coaching, and consulting, helping the next generation of food and beverage professionals navigate an evolving industry with confidence and expertise.
BOOK REVIEWS
I was very interested to read the “Business of Being a Chef” and was not disappointed.
So many very talented chefs fail because they do not understand or lack experience in managing the key fundamentals of the business. This book makes the complicated understandable and provides a roadmap/resource for chefs to refer to as they grow their career.
I have been in the business for 5 decades and author hit the nail squarely on the head!
With a wealth of global experience, Mark has perfectly capture all the essentials of being a successful caterer – beyond cooking great food in an easy – to – read manual that is sure to become a staple for future generations of chefs.
I have had a career of 42 years in kitchens, and I must say the detail in this book “The Business of Being a Chef” is second to none.
The information provided is vital to anyone going into this profession. It covers all aspects, including use of ingredients, flavours, colours, and planning in addition to the business aspects. I would really have benefited from a book like this at the start of my career.
A must for anyone going into the food industry.