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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.
In Japan, most students hunt for jobs before graduation from university or high school, seeking "informal offers of employment" (内定, naitei) one year before graduation, which will hopefully lead to "formal offer of employment" (正式な内定, seishiki na naitei) six months later, securing them a promise of employment by the time they graduate.
In the western world, an itamae is often associated with sushi (also commonly referred to as "sushi chefs"). In Japan , becoming an itamae of sushi requires years of training and apprenticeship. After several years of training, an apprentice may be promoted to the position of "wakiita," which translates to "near the cutting board."
At the end of the meal, it is good manners to return single-use chopsticks part way into their original paper wrapper; this covers the soiled sticks while indicating that the package has been used. In Japanese restaurants, customers are given a rolled hand towel called oshibori. It is considered rude to use the towel to wipe the face or neck ...
Founded in 1988, JCMU offers May, summer, semester, and academic-year programs for the study of Japanese language and culture for American college and university students, a substantial number of them from Michigan, and provides English language instruction to serve the needs of the local Japanese population.
In 1996, Takashi opened his first restaurant Tribute. The Detroit Free Press gave the restaurant four stars; The New York Times called it "maybe the best restaurant between New York and Chicago and certainly the finest in Detroit." In 2003, he was named the 13th Annual James Beard Foundation Award for Best Chef: Midwest.
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