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In 1991 went to work as a line cook at Aqua Restaurant, a seafood restaurant in San Francisco. His first mentor was the chef at Aqua, George Morrone. [5] In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California, as an opening sous-chef to Thomas Keller.
He is the author of the books Among the Thugs and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Buford was previously the fiction editor for The New Yorker, where he is still on staff. For sixteen years, he was the editor of Granta, which he relaunched in 1979.
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.
In Season 3, ‘The Bear’ details the trials, tribulations and many rejections Tina faced before finally finding her place as the restaurant’s line cook.
Spoilers ahead! We've warned you. We mean it. Read no further until you really want some clues or you've completely given up and want the answers ASAP. Get ready for all of today's NYT ...
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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