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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.
Hook, Line and Supper: New Techniques and Master Recipes for Everything Caught in Lakes, Rivers and Streams, and at Sea; Released in May 2021, [12] this is the latest book published by Shaw's company. It covers all the fresh and saltwater fish species, and focuses on using both to improve cooking skills fish and seafood cooks.
The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant. When a culinary student or cook-in-training is seeking an internship, often the trial is the next step after the interview. A server or waiter can also "stage" in a restaurant for much the same purpose.
Former DreamMore resort chef turns skills to farming. Gannett. Al Lesar. July 4, 2024 at 5:01 AM. ... Michael Russo had the opportunity to cook for Dolly Parton and her friends and family ...
A chef de partie, also known as a "station chef" or "line cook", [5] is in charge of a particular area of production. 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.
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