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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.
When she returned from London, she became a line cook at Jacky Robert's Maison Robert.Within three years, she became head chef in 1974. [6]Shire went to work at Seasons in The Bostonian Hotel in 1982 which led to national recognition and a James Beard Foundation "awarded (her) the coveted "Who’s Who of Food & Beverage" award in 1984."
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.
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related to: line cook work on 33614 todayus.catchwork.jobs has been visited by 100K+ users in the past month