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Fills in as needed on stations in the kitchen, a.k.a. the swing cook. Pantry chef garde manger [ɡaʁd mɑ̃ʒe] Cold foods: salads, cold appetizers, pâtés and other charcuterie items. Butcher: boucher: Butchers meats, poultry, and sometimes fish and breading. Pastry chef: pâtissier
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He began his culinary career as a line cook at Prix Fixe in New York. By the mid-1990s, he was a sous-chef at Layla in New York and in 1996, became the executive chef at Cellar in the Sky, also in New York. [4] From 1997 to 2000, he was the co-owner and executive chef of La Fourchette.
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Lebovitz, who was born in 1958 [24] and grew up in Connecticut, started working in restaurant kitchens while a teenager, including in upstate New York, USA. [8] [25] In the early 1980s, Lebovitz moved to San Francisco, California, where he worked as a line-cook, and then a pastry chef at the Berkeley restaurant, Chez Panisse, known for being an early advocate of farm-to-table cuisine.
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