LAYOUT OF LARDER KITCHEN

LAYOUT OF LARER KITCHEN

‘Larder kitchens were established to extend the shelf life of food by placing in it on a cooler North facing wall and ventilating it top and bottom. However, when refrigerators became more available in the 60’s wall units became the place to put your cans and dried goods.

‘A traditional form of storage like the larder does this while keeping all provisions and condiments in one easily accessible place.  The larder is a stylish way to help manage the amount of food we have.’

The layout of larder kitchen is a complex task. It is a unique kitchen in the hotel and the larder chef handles its own butchery & bakery on daily basis. Larder chef also handles its own sauce preparations, its own cooking methods like frying & smoking of fish and cold meats, decorations for cold buffet like tallow carving, ice carving & vegetables or fruits carving.

Garde manger provides its facilities in three ways:

  1. Pick up basis
  2. Distribution basis
  3. Combination of the both above mentioned

PICK UP BASIS:

Larder kitchen is responsible to provide the a la carte food services in the coffee shop or other restaurant. It is a challenging job for the larder chef to prepare that food which is unpredictable as it is uncertain to identify the timing and numbers of portion to be served in advance.

DISTRIBUTION BASIS

Larder kitchen is responsible to prepare mis-en-place and then the final dishes that is ready to be served in the event or events i.e. going to be organized in Banquets or seminars. As the events are already planned to be organized then it is easy for the larder chef to execute food orders in advance for a decided quantity at a fixed time. The main problem is devising the task among his team on daily basis as there will be new bookings and functions on each day.

Therefore it is difficult to establish an appropriate mis-en-place on daily basis due to booking & function.

COMBINATION OF THE BOTH

Sometimes the larder chef plays a vital role to provide the both types of facilities in an event where the food is already prepared in advance according to the menu decided at the time of booking. But if the guests ask for a new dish that is not a part of the fixed menu then larder chef provides an a la carte service to satisfy the customer needs.

WHY LAYOUT IS NECESSARY?

  1. Gives an idea to set up according to functions
  2. Allocation of sub departments
  3. Proper ventilation & lighting
  4. To get smooth work flow
  5. To avoid accidents
  6. To make larder kitchen hassle free

While preparing a layout of larder kitchen, it is necessary to decide the space to be set for a particular section under larder kitchen

  1. Appetizer section
  2. Butchery section
  3. Bakery
  4. Fish section
  5. Tallow & Ice carving or fruit and vegetable carving section
  6. Soup & Sauce section
  7. Pantry section