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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."
Seiji Yamamoto (山本征治, Yamamoto Seiji, born 1970) is a Japanese chef, who holds five Michelin stars at his restaurants, including Nihonryori RyuGin.His restaurant has been named in The World's 50 Best Restaurants, while he has placed fifth in Le Chef ' s list of the best chefs in the world.
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.
It is a small taste of what current Japanese multi-story malls, or subway stations, are like. The supermarket section sells fresh produce and certified Angus beef, as well as Japanese drinks and snacks such as Yakult, Calpis, Ramune, Ikechi Shrimp Chips, Pocari Sweat, Pocky, Pretz, and Japanese liquor such as Sake and Shōchū.
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.
Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. A cook at work (15th- or 16th-century German illustration)
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