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A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff.
Dennis Mark McEwan was born on May 7, 1957, in Buffalo, New York, and began his culinary journey as a dishwasher at Mindy’s Wine Cellar in Buffalo, earning $1.60 an hour. After graduating from George Brown College in 1979, McEwan was hired as executive sous chef at the Sutton Place Hotel in Toronto in 1981. He was promoted to chef two years ...
Nick Wallace is an American chef based in Jackson, Mississippi. He is the Founder and Executive Chef of Nick Wallace Culinary, Nick Wallace Catering, and the Nissan Café by Nick Wallace. [ 1 ] Born and raised in Mississippi, he began his culinary training at an early age in his grandmothers’ kitchens.
If you’re an aspiring chef looking to join the ranks of Carla Hall and David Chang, you’ll want to shop around for an affordable education, whether a community college culinary arts program, a ...
California Culinary Academy was nationally accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). [8] It did not have regional accreditation; thus, most regionally accredited or traditional universities and colleges are reluctant to accept its credits for transfer and many do not recognize its undergraduate degrees for entry into graduate programs.
Chris Santos is a New York City chef and the former executive chef and owner of The Stanton Social on New York's Lower East Side.In late 2010, he opened Beauty & Essex, a 250-seat, 10,000-square-foot (930 m 2) restaurant in the heart of the lower east side.
Greg Grossman is an American chef and entrepreneur. He is the President and Founder of Kettlebell Kitchen, a meal delivery service. At 13, Grossman was a sous chef at the Alinea restaurant. [citation needed] He attended New York University but dropped out to run his business. He was 21 when he bought Oreya and was their executive chef. [1]
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