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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.
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Construction began on the 70-acre Colonnade at State College shopping center in the fall of 1999. Target, Wegmans, Dick's Sporting Goods, Michaels, Circuit City, and a 14-screen Carmike Cinemas were all set to be among the earliest tenants however, Carmike would be forced to back out due to its Chapter 11 bankruptcy filing in the summer of 2000 (they eventually came out of bankruptcy two years ...
In 1991 went to work as a line cook at Aqua Restaurant, a seafood restaurant in San Francisco. His first mentor was the chef at Aqua, George Morrone. [5] In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California, as an opening sous-chef to Thomas Keller.
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