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He then obtained his second Michelin star in 2002. With a grade of 19/20 at the Gault et Millau, he was named "Chef of the Year" in 2004. His wife Véronique, who also worked at the restaurant L'Amphytrion and was in charge of the wine cave, was named best sommelier of the year by the Gault et Millau in 2009. The same year, Jean-Paul Abadie ...
[2] [3] [6] He then continued his training as chef de partie with chef Bernard Andrieu in Clermont-Ferrand (July 1997-May 1998), then at Château de Marçay in Chinon (May–November 1998). [6] He followed this up with a series of three-star restaurants, starting with three years at Saint-Père-sous-Vézelay under chef Marc Meneau at L ...
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] A woman is a commise. 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 ...
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
[1] [3] Whilst in France, he served his period of military conscription as a chef at the Élysée Palace. [3] Roux moved back to his family's Waterside Inn in Bray, Berkshire, at the age of 23 in 1992 where he became a demi-chef de partie. In 1995, he became sous chef and he took over from his father as chef-patron of the Waterside Inn in 2002.
Richard Alan Shepherd CBE (1945–2022) was a chef who won a Michelin star at the Capital Hotel in Knightsbridge – one of the first British chefs to win this accolade. [2] He took charge of Langan's Brasserie and expanded it into a successful group of restaurants. He was influential in the development of the hospitality profession in the UK ...