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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.
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.
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.
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.
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 ...
Anne Kearney is an American chef and restaurateur.In 2002 she won a James Beard Foundation award as "Southeast Regional Best Chef".. With a background at Bistro at the Maison de Ville and Peristyle with John Neal and as line cook and culinary assistant at Emeril Lagasse's Emeril's, she was given the opportunity to purchase Peristyle from Neal's estate in 1995.
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