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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.
As a traveller, he was rejected by many of the restaurants he wanted to work at until he was hired by Dietmar Sawyere at Restaurant 41 in Sydney. Starting out as a line cook, Zonfrillo rose to become sous-chef after two months. [3] [6] When his visa expired, Zonfrillo returned to London and worked for three months at Gordon Ramsay's Aubergine.
Wanting to work as a chef without attending culinary school, Baz worked as a line cook in restaurants in Boston and New York City [5] [8] from 2008 to 2014, [9] including at the now-closed Picholine in Lincoln Square. [10]
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.
Reduce the heat to medium low and cook, stirring, for 2 minutes more. Slowly add the milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat.
Preheat the oven to 425°F and line a baking sheet with parchment paper. Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and ...
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us.catchwork.jobs has been visited by 100K+ users in the past month