A modern display of charcuterie items, part of the Garde Manger repertoire.

Garde manger (French pronunciation: [ɡaʁd mɑ̃ʒe]), meaning "keep to eat" refers to a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapes, pates 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. 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, butter, salt dough or tallow.

History[link]

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The term "garde manger" originated in pre-Revolutionary France. At that time, maintaining a large supply of food and beverage was an outward symbol of power, wealth and status. It is because of this duty of supervising the preserving of food and managing its utilization that many interpret the term "garde manger".

The food storage areas in these castles and manor houses were usually located in the lower levels, since the cool basement-like environment was ideal for storing food. These cold storage areas developed over time into the modern cold kitchen.

Most merchants who worked outside noble manors at this time were associated with a guild, an association of persons of the same trade formed for their mutual aid and protection. Guilds would develop training programs for their members, thereby preserving their knowledge and skills. "Charcuterie" was the name of a guild that prepared and sold cooked items made from pigs. Through this organization, the preparation of hams, bacon, sausages, pates and terrines were preserved. When the guild system was abolished early in the French Revolution in 1791, garde mangers took on the responsibility for tasks that had formerly been performed by characutieres, who had difficulty competing with the versatile garde mangers due to the limited range of skills involved.

The position of "butcher" first developed as a specialty within the garde manger kitchen. As both the cost of and demand for animal proteins (in the form of pork, beef, etc.) increased, more space was required for the task of fabricating and portioning the raw proteins. This increased need for space was due not only to an upswing in the volume of protein sales, but also to the need for separating raw proteins from processed foods to avoid cross-contamination and the resulting possibility of foodborne illness.

[edit] Modern garde manger

Modern garde manger can refer to different things in the professional kitchen. In many restaurants it is a station which is generally an entry level cooking position within a restaurant, as it often involves preparing salads or other smaller plates which can be heated and quickly plated without significant experience. In other high-profile classically influenced restaurants and hotels, the position pertains to the classical preparations.

See also[link]

• Brigade de cuisine
• Garnish (food)
• Food presentation
• Pantry

External links[link]

• Gardemanger.com

References[link]

• Food production operation and management : Aman Publisher India
• Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen ISBN 0-7645-7663-1

Charles Frederick "Chuck" Hughes (March 2, 1943 – October 24, 1971) was an American football wide receiver in the National Football League from 1967 to 1971. He is, to date, the only NFL player to die on the field during a game.

Early years[link]

Hughes was born on March 2, 1943 in Philadelphia, Pennsylvania.^[1] He moved with his family to Texas when he was young, along with his twelve siblings.^[2] Hughes attended high school in Abilene, Texas.^[3]

College career[link]

Hughes played college football at Texas Western College (now the University of Texas at El Paso)^[1] where he is still listed in the all-time football records; his accomplishments include:

• The most all-purpose yards in a single game, 401 in 1965 against North Texas State University (he is also second with 360 the same year against Arizona State University
• The most yards per reception for a single game, 34.9, also in 1965 against North Texas—this is also an NCAA record
• The most receptions in a single game, 17, also against Arizona State in 1965
• Second in all-purpose yards for a season, with 2044 in 1966
• First in all-purpose yards per game for a season, 204 in 1965
• Second in all-purpose yards per game for his career with 132
• Fifth in all-purpose yards all-time with 3,989
• Second in career receiving touchdowns with 19 and yardage with 2,882

He was inducted into the UTEP Athletics Hall of Fame in 2006.^[4]

Professional career[link]

Hughes was drafted in the fourth round by the Philadelphia Eagles in the 1967 NFL Draft and played three seasons with the Eagles before he was traded to the Detroit Lions prior to the start of the 1970 season. Although listed as a wide receiver he saw most action on special teams, being a backup at wide receiver. In his five-year career he caught only 15 passes.

Death[link]

On October 24, 1971 while playing for the Detroit Lions, he suffered a fatal heart attack during the final minutes of a game versus the Chicago Bears at Tiger Stadium in Detroit. He had run a pass route but was not part of the play, an incomplete pass intended for Lions tight end Charlie Sanders. He was jogging back to the huddle when he collapsed on the Bears' 15-yard line without contact.^[2] Initially some thought he was faking an injury to stop the clock, but Bears linebacker Dick Butkus frantically signalled for help on the field.^[5] It was obvious that he was in serious trouble, and the game was finished in near silence. His teammates were informed of his death before leaving the stadium. Hughes, as it turned out, suffered from advanced arteriosclerosis. The autopsy revealed that his coronary arteries were 75% blocked and that he had been done in by a blood clot that completely cut the circulation to his heart muscle.^[6] His family had a history of heart problems.^[7] Hughes was buried in San Antonio, Texas, and all 40 of his Lions teammates attended his funeral, including head coach Joe Schmidt.^[3] He is survived by his widow, Sharon Leah, and his son, who was 23-months old at the time, Brendan Shane.^[2] A $10,000 trust fund was set up for his son Brendan by an insurance company.^[8] His widow filed a $21.5 million malpractice lawsuit against Henry Ford Hospital in 1972 for not diagnosing his condition when he was hospitalized after complaining of chest pains. The lawsuit was settled on October 3, 1974 for an undisclosed amount of money.^[9]

The Lions retired his number, 85, in his honor, and annually make an award to the most improved player in his name.

See also[link]

• List of sportspeople who died during their career

References[link]