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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.
LINE is a close-quarters combat system, derived from various martial arts, utilized by the United States Marine Corps between 1989 and 1998, and then from 1998 to 2007 by US Army Special Forces. [ citation needed ] It was developed by Ron Donvito, USMC (Retired).
Regardless of the education received, most professional kitchens follow the apprenticeship system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up. Like many skilled trades, chefs usually go through a formal apprenticeship which includes many years of on-the-job training.
Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] A woman is a commise. Apprenti(e) (apprentice) are often students gaining theoretical and practical training in school and work experience in the kitchen.
The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant. When a culinary student or cook-in-training is seeking an internship, often the trial is the next step after the interview. A server or waiter can also "stage" in a restaurant for much the same purpose.
In Season 3, ‘The Bear’ details the trials, tribulations and many rejections Tina faced before finally finding her place as the restaurant’s line cook.
Chef. Colameco began working in the restaurant industry as a busboy at the age of 13 and he is a graduate of the Culinary Institute of America in Hyde Park, New York. Early mentors include chef Seppi Renggli of the Four Seasons Restaurant, where Colameco worked as a line cook and chef Christian Delouvrier at The Maurice, where he worked as a sous chef.
Anne Kearney is an American chef and restaurateur.In 2002 she won a James Beard Foundation award as "Southeast Regional Best Chef".. With a background at Bistro at the Maison de Ville and Peristyle with John Neal and as line cook and culinary assistant at Emeril Lagasse's Emeril's, she was given the opportunity to purchase Peristyle from Neal's estate in 1995.