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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.
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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By 1999 he was promoted to line cook and began learning the trade of professional cooking from his father. Upon graduating from Cary High School in 2001, he went to Hyde Park, New York where he studied at The Culinary Institute of America , receiving an associate degree in Culinary Arts, a bachelor's degree in Culinary Arts Management, a ...
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