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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]
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Steve Cicero/Getty Images. Produce One 1-inch piece ginger 22 garlic cloves 1 red chile 1 pound green beans 3 medium carrots 1 Scotch bonnet 1 lime 1 jalapeño
MartinPrescott/Getty Images. Produce 5 lemons 2 heads butter lettuce 1 avocado 2 Fresno chiles 14 garlic cloves 6 ounces cranberries 1½ pounds sweet potatoes
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.
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.
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