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He became head pastry chef at Petrossian in Paris, a restaurant which was rated 17/20 by Gault Millau two years later. In 2000, he created a café-boutique concept for the 7th Avenue outlet of Petrossian, noted by the 'Dining Out' section of The New-York Times, with the newspaper inviting him to contribute eight successive columns. [9]
Eva Arguiñano (born 4 April 1960) is a Spanish chef and television presenter. She is the sister of Karlos Arguiñano and began working for him in his restaurant and television shows. Since 27 March 2006 she has presented Hoy cocinas tú ('You're cooking today') on the Spanish network laSexta. She has published several cookbooks, mainly about ...
She then worked as a personal chef before joining the New York restaurant The Waverly Inn in 2006, where she was employed as a pastry chef and assistant general manager. [ 5 ] In 2009, Thornton moved to New York restaurant, Hotel Griffou, where she worked as executive pastry chef and event coordinator until June 2010.
The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. [2] Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in ...
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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