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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.
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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.
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Maria Korneeva/Getty Images. Produce Sliced white mushrooms Fresh or canned pineapple 1 red bell pepper 1 red onion Baby spinach 3 limes 3 tomatillos 10 garlic cloves
In 1991 went to work as a line cook at Aqua Restaurant, a seafood restaurant in San Francisco. His first mentor was the chef at Aqua, George Morrone. [5] In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California, as an opening sous-chef to Thomas Keller.
Continue to cook and stir until the roux changes from very light in color to golden or golden-brown in color, 5 to 10 minutes. Gradually add the soup base mixture or broth, whisking to combine.
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