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2. Mike Colameco - Wikipedia

   en.wikipedia.org/wiki/Mike_Colameco

   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.

3. Chef de partie - Wikipedia

   en.wikipedia.org/wiki/Chef_de_partie

   Fills in as needed on stations in the kitchen, a.k.a. the swing cook. Pantry chef garde manger [ɡaʁd mɑ̃ʒe] Cold foods: salads, cold appetizers, pâtés and other charcuterie items. Butcher: boucher: Butchers meats, poultry, and sometimes fish and breading. Pastry chef: pâtissier

4. David Lebovitz - Wikipedia

   en.wikipedia.org/wiki/David_Lebovitz

   Lebovitz, who was born in 1958 [24] and grew up in Connecticut, started working in restaurant kitchens while a teenager, including in upstate New York, USA. [8] [25] In the early 1980s, Lebovitz moved to San Francisco, California, where he worked as a line-cook, and then a pastry chef at the Berkeley restaurant, Chez Panisse, known for being an early advocate of farm-to-table cuisine.

5. AOL Mail for Verizon Customers - AOL Help

   help.aol.com/products/aol-mail-verizon

   AOL Mail welcomes Verizon customers to our safe and delightful email experience!

6. Why You Really Need To Let Steak Rest

   www.aol.com/why-really-let-steak-rest-194948878.html

   Letting the meat sit out for about 30 minutes before preparing will help it cook more evenly and turn out more tender too. How Long Can Cooked Meat Sit Out?

7. Second Avenue Subway - Wikipedia

   en.wikipedia.org/wiki/Second_Avenue_Subway

   The four-track IRT Lexington Avenue Line, the lone rapid transit option in the Upper East Side and East Harlem since the 1955 closure of the Third Avenue elevated, is the most crowded subway line in the country. [65] The line saw an average of 1.3 million daily riders in 2015.