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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.
The BMT Broadway Line is a rapid transit line of the B Division of the New York City Subway in Manhattan.As of November 2016, it is served by four services, all colored yellow: the N and Q trains on the express tracks and the R and W trains on the local tracks during weekdays (the N and Q trains make local stops during late nights, as do the N and R trains on weekends).
The W was originally conceived as an extra Broadway Line local service running on the Astoria and Broadway lines to Whitehall Street in Manhattan. This service was essentially a variant of the N route, which in the 1970s and 1980s ran express on the Broadway Line between Forest Hills–71st Avenue in Queens and Coney Island–Stillwell Avenue ...
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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
Chef. Colameco began working in the restaurant industry as a busboy at the age of 13 and he is a graduate of the Culinary Institute of America in Hyde Park, New York.Early mentors include chef Seppi Renggli of the Four Seasons Restaurant, where Colameco worked as a line cook and chef Christian Delouvrier at The Maurice, where he worked as a sous chef.
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