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A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie. [3] Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] Apprenti(e) (apprentice)
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff.
Simone Zanoni (born 25 June 1976) is an Italian chef. He is the chef at the George , one of the three restaurants of the Four Seasons Hotel George V , [ 1 ] one star at the Michelin guide . He was before a chef at the restaurants of Gordon Ramsay , two and three Michelin stars.
Chef Boiardi eventually made his way to Ohio, where he opened a restaurant with his wife Helen. The Il Giardino d'Italia opened in 1924 and created a buzz in the city of Cleveland.
From a culinary perspective, Jim Nuetzi, corporate executive chef for Valor Hospitality in Atlanta, Georgia, agreed that nuking seafood won't reel in the best results. For more Lifestyle articles ...
Top Chef has found its new host — former champion Kristen Kish — after Padma Lakshmi exited the series after 20 seasons. “Top Chef is where I started my journey — first as a competing chef ...