54 Sentences With "chef de partie" | Random Sentence Generator

I was a chef-de-partie, responsible for prepping crates of carrots and French-trimming racks of lamb.

"When you're in the middle of it, it can be hard to stop sometimes," says chef de partie Fejsal Demiraj.

Data from global jobs site Indeed shows that the average salary for a Chef de Partie in London is £25,167.

A few months later, after she had successfully completed her internship there, she was given a permanent job as chef de partie.

There are so many things going on, but as a chef de partie, you're living life one sea herb at a time.

From there, he went to Michelin-star restaurant No.1 Lombard Street, becoming chef de partie, effectively fourth-in-command, at just 19 years old.

At £22,6.153, the starting salary for Buckingham Palace's new Chef de Partie would be more in line with the suggested London living wage of £10.55 per hour.

"Last year I advertised for a chef de partie in a specialist French hospitality newspaper and I got 241 resumes in a few days," Moine said, in an elegant hotel lounge overlooking the River Ness.

While his friend from Edmonton followed along on the journey and had enough of the Noma experience after only a day in the kitchen, Tam was hooked, and eventually landed a job as chef de partie.

Katy Osuna, the host and former chef de partie in the three-Michelin-starred Manresa restaurant, is back with a second season that again questions the unspoken rules that keep restaurant work in a vice grip.

The position, which is being advertised on the royal family's website, is the "Demi Chef de Partie," which means that you'd be assisting a chef that oversees a certain part of the kitchen, like the butchery or vegetables.

I quit my job working as a chef de partie in a big hotel chain because I was never thanked for the extra hours I did for free, and after four years in the industry, the lifestyle was taking its toll on my relationships.

When three of Maaemo's chefs—head chef Jordan Bailey, R&D chef Rob Drennan, and chef de partie Tom Downes—set out to make a sorbet for a new dessert that would feature the milk of a single cow, they organized a competition of sorts.

A chef de partie, station chef, or line cook 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 cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and continuing if needed by the establishment.

Other restaurants where she worked and trained were Toine Hermsen (sous chef), De Swaen (chef de partie) and Prinses Juliana (apprentice chef).

Jean-Paul Abadie was born in Lannemezan in the department of Hautes-Pyrénées. In 1976, he graduated at the hotel school of Tarbes and began his professional career as a chef de partie at the Hôtel Trianon Palace in Versailles. In 1978, he arrived in Brittany and obtained job of chef de partie at the Sofitel of Quiberon. It is in March 1985 that he founded his restaurant L'Amphytrion located in Lorient in the department of Morbihan, where he obtained his first Michelin star in 1990.

Dostal's prior experience included stints in at Ria at the Elysian Hotel (now Waldorf Astoria Chicago), executive sous-chef at Grace Restaurant, Larkspur Restaurant in Vail, Colo., and chef de partie at San Francisco's Quince Restaurant.

After attending culinary school in Mumbai, India Floyd Cardoz went to Les Roches International School of Hotel Management, Switzerland. He moved to New York in 1988. He started working under Chef Gray Kunz at Lespinasse in 1992. He worked in various roles from chef de partie to executive sous chef.

In 1990, 19-year-old Tanaka's first apprenticeship was at Le Gavroche under the Roux Brothers, and went on to work and train at Chez Nico and The Capital as chef de partie under Philip Britten. He then worked at Les Saveurs as chef de partie under Joel Antunes for two years. He then worked at The Restaurant, Marco Pierre White, and The Oak Room as a sous chef under Marco Pierre White, before moving to The Square as junior sous chef under Philip Howard and onto Chavot under Eric Chavot as sous chef. In 2004, Tanaka became the executive head chef of the Renaissance London Chancery Court Hotel's Pearl Restaurant and Bar, a fine dining establishment that specialises in French cuisine.

Olia Hercules began as a chef after completing a course at Leith's School of Food and Wine in 2010. She wrote for Jamie's magazine and was a food stylist for various publications. She then went on to work at the London restaurant, Ottolenghi's as a chef-de-partie. She has appeared on Saturday Kitchen.

He moved to the UK in 2005 to join The Fat Duck initially as chef de partie and was subsequently made Executive Head Chef of The Fat Duck Group. He departed the restaurant in 2018 to pursue personal projects and collaborate on a new restaurant project with Fat Duck alum and master sommelier Isa Bal.

Gras' career began in his native France where he worked at several top Michelin- rated establishments, including: Lucas Carton, where he was chef de partie under Alain Senderens; Restaurant Guy Savoy, where he was chef de cuisine; Hotel de Paris Monaco, where he was chef de cuisine under Alain Ducasse; and Restaurant Alain Ducasse Paris, where he was the opening chef de cuisine.

In the hierarchy of a great house, the kitchen maid ranked below a cook and above a scullery maid. An experienced kitchen maid is an assistant cook; the position may be compared to that of a chef de partie in a professional kitchen. An early meaning of "slut" was "kitchen maid or drudge" (c. 1450), a meaning retained as late as the 18th century.

Brown was born to Geoff and Janice Brown and raised in Redruth, Cornwall. He trained with Paul Ripley at Rick Stein's Restaurant and St. Kew Inn. In 2012 he was appointed as chef de partie at the St Enodoc Hotel, Wadebridge, Cornwall and in 2016 became a protégée of acclaimed chef Nathan Outlaw where he held the position as head chef at Outlaws restaurant.

His first role in a professional kitchen was as a commis chef at Calcot Manor in Tetbury in 1991. Tom went to work under renowned chef Philip Britten at the Capital hotel, Knightsbridge. This was followed with three years at the Stephen Bull restaurant in Marylebone. He moved around several restaurants as a chef de partie before joining Rhodes in the Square as sous chef under Gary Rhodes in 1999.

Following a 6-week road trip around Australia, Hallsworth decided to stay and work at Hayman Island Resort, situated on the Great Barrier Reef in North Queensland. Scott Hallsworth joined Nobu London in 2001 as a Chef de Partie. Hallsworth spent six years at the Michelin starred Park Lane address where he became Head Chef. In 2007, Hallsworth moved to Melbourne Australia to work on the opening of Nobu Melbourne.

Humphrey joined Le Gavroche as an apprentice on leaving school in 1996, and became first commis in 1998, chef de partie in 2003 and then sous chef in 2004. In 2008 she was promoted to Head Chef, the first female chef at the restaurant in its 40-year history. Humphrey had a three-year break from the restaurant when she worked in the Royal Air Force catering corps.

In 2008 Silvano Giraldin, Le Gavroche's General Manager, retired after 37 years working there. He remains one of Le Gavroche's directors. David Coulson, runner-up in the 2010 BBC series MasterChef: The Professionals, accepted an offer of employment from Michel Roux Jr during the final stages of the show and was to commence employment with Le Gavroche as chef de partie in January 2011. The current (2016) head chef is Rachel Humphrey.

She later explained that when she joined, she originally intended to stay for a year or two and then move on. After a year she was promoted to chef de partie. In 2003, she became a junior sous chef and was again promoted, to sous chef, after a year. In 2004 she was named head chef of the restaurant and placed in overall charge of the kitchen, at the age of 23.

Whilst in France, he served his period of military conscription as a chef at the Élysée Palace. Roux moved back to his family's Waterside Inn in Bray, Berkshire, at the age of 23 in 1992 where he became a demi-chef de partie. In 1995, he became sous chef and he took over from his father as chef-patron of the Waterside Inn in 2002. Before this, in 2000, he joined Relais Desserts, an international society of pastry chefs.

Radley was born in 1965 in the United Kingdom city of Manchester. While still a child, his family moved to Tring, Hertfordshire, where he lived until he was 16. He then completed a catering course at Crewe College (now known as South Cheshire College) and went to Mâcon, where he worked as a waiter for three weeks. Upon returning to England, he held a job in Wilmslow as a chef, before joining the Chester Grosvenor and Spa as chef de partie, in 1986.

George Hill's professional career has borne a range of industrial titles, including these: chef de partie, chef de cuisine, executive chef, cookery teacher, commercial cookery educational manager, hospitality consultant, and business owner-operator. Hill started his cookery career in 1956 as an apprentice cook in the Cumberland Hotel London. In 1966, he immigrated to Australia and became an Australian citizen in 1979. His first job in Australia was as a chef at the Royal Automobile Club of Victoria (RACV) Club in Melbourne.

Surjan Singh Jolly, fondly known as Chef Jolly, is the Executive Chef at JW Marriott, Bengaluru. Star Plus , Amul Junior Masterchef Swaad Ke UstaadChef Jolly, The ManRestaurant India, Chef Jolly Joins Marriott He started his career in 1993 at Taj, New Delhi as the Chef de Partie. ExecutiveTraveller , Meet Surjan Singh Jolly Chef Jolly has been in the hospitality industry for over two decades. His recent achievements include having his own show on Zee Khana Khazana Channel titled "Ab Har Koi Chef".

Bryant was with Hilton Adelaide for more than 10 years, commencing as a Commis Chef, followed by 18 months as a Chef de Partie in 'The Grange' with Cheong Liew and rapidly working his way up to Senior Sous Chef of 'The Brasserie'. 'The Brasserie' was his break, where he was promoted to Executive Chef overseeing 33 staff, 2 of the state's leading restaurants, a quick service deli, and as South Australia's largest hotel, the largest catering and room service operations in the state.

After completing her studies, Galetti worked at Lower Hutt restaurant Timothy's. The owner sent her to cooking competitions in Australia, America and Europe, and she began to look for a position in London by sending her CV to top restaurateurs. The first offer she received was from Michel Roux Jr – a beginning position as first commis at his two-Michelin-starred restaurant Le Gavroche, well below her position in Wellington as chef de partie. However, she accepted the offer and moved to London in 1999.

In 2005 she took a position as a chef de partie in London with David Thompson's Nahm, then seen as one of the world's best Thai restaurants and one of the few with a Michelin star. She met her husband, then working as a sous chef there, and in 2008 the couple moved to Thailand. In 2009, Songvisava and Jones opened Bo.lan in what was previously a bungalow-style home in Bangkok's Sukhumvit neighborhood. It follows a slow food concept and serves traditional Thai food.

Hill's professional career began as a Chef de partie (or station chef) at the Mauna Kea Beach Hotel in Kohala, Hawaii. He was promoted to sous-chef. After five years at the Mauna Kea Beach Hotel, Hill was transferred to a position as executive sous-chef at the Arizona Biltmore Hotel in Phoenix, Arizona. Kim Dietrich, chef de cuisine (executive chef) at the Mauna Kea Beach Hotel at the time, called him an exciting and all-around chef, a perfectionist, loyal, and extraordinarily gifted at detail work.

Shaun Rankin was born in 1972, in [Ferryhill] County Durham, North East England. Rankin grew up in North Yorkshire, leaving secondary school at 16 to begin a three-year apprenticeship at the Mayfair Hotel in London. He then attended a cooking course at the Thames Valley University, Slough. He returned to Yorkshire in 1992 to take on position as chef de partie at the Black Bull Inn in Moulton, soon beginning to gain experience all over the world including Charlie Trotter’s in Chicago and Fraser’s in Western Australia.

Howard graduated from the Institute of Culinary Education in NYC in 2004. She completed an internship at Wylie Dufresne's wd~50 and trained as Chef de Partie at Jean-Georges Vongerichten's Spice Market. Howard married Ben Knight, one of her coworkers at Voyage, and the two started a soup delivery business out of their apartment in Harlem, an effort that included chilling soup in the bathtub. Despite offers from investors to open a brick and mortar location in New York, the couple agreed to accept Howard’s parents' offer to buy a restaurant in Kinston.

At the age of 17 in 1982 he moved to Paris, where he worked for two years at La Tour d'Argent, a famous restaurant that claims to be more than 400 years old. Ripert next worked at Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier. In 1989, Ripert moved to the United States and was hired as a sous chef in the Watergate Hotel's Jean Louis Palladin restaurant.

Molinari was born into a culinary family: his grandfather worked in the kitchens of Auguste Escoffier, and his father was also a well-known chef, who worked, amongst others, in England and Scotland. Molinari started his career in Hôtel de Paris Monte-Carlo in Monaco, where he was quickly promoted from 3rd commis chef to chef de partie. There he was selected by head chef Alain Ducasse for a promotion to chef de cuisine in Ireland. In 1988, he moved to Dromoland Castle, working his way up the ranks to executive chef/head chef.

He stayed for two years under the direction of the famous French chef Benoît Guichard, before joining the luxurious Plaza Athénée, as a chef de partie. At 20, he decided to leave his home country for Beirut, Lebanon, where he ran one, and eventually five French restaurants. When he went back to France in 2003, he began working with his father, the chef Bernard Pacaud, who holds three Michelin stars since 1988 at l'Ambroisie. In only six years, Mathieu Pacaud worked his way up the ladder until he reached the position of Chef, alongside his father, heading L'Ambroisie.

Brahimi's career began in France, where following a two-year apprenticeship at Aux Charpentiers he secured a position as Commis at the three-star Michelin restaurant La Tour d'Argent, eventually graduating to Chef de Partie after several years. In 1986, at the age of 19, Brahimi took up an opportunity to work with the French master chef Joël Robuchon at Robuchon's Jamin restaurant in Paris. Over the course of four years Brahimi progressed through the ranks to the position of Sous Chef, before deciding to relocate abroad. It was Sydney that Brahimi chose as his new home.

After qualifying as a chef O'Donoghue was promoted to Sous Chef at Jessica's Seafood Restaurant in Perth. This was followed by stints as Chef de Partie at Goodfella's restaurant in the Newtown area of Sydney and at the Tribeca restaurant in Double Bay, Sydney, where he was subsequently promoted to Sous Chef. In 1993, the restaurant was awarded the' Best New Restaurant Award' by The Sydney Morning Herald Good Food Guide. In 1996 O'Donoghue travelled to the United Kingdom where he worked at The River Café before moving to become Head Chef at the Monte's Club in Knightsbridge with Jamie Oliver.

She began her culinary career by working at the restaurant Holbeck Ghyll in Windermere, Cumbria. She worked there on a part-time basis whilst completing a three National Vocational Qualification in catering. She also worked at Le Champignon Sauvage in Cheltenham, Gloucestershire, which resulted in her being given a full-time position upon completing her college course. After a year at the restaurant she felt that she wanted to return home to the north of England and found employment at Northcote under Nigel Haworth as a demi chef de partie in 2001, at the age of 20.

The third of four brothers, Tanner was born in Maidstone, Kent. Tanner began his catering career, preparing salads and starters, in "Brookers Oast" a Whitbread Brewers Fayre in Kent in the early 1990s After studying hotel management he worked in the kitchens of several restaurants, often with his older brother, fellow celebrity chef Chris Tanner. Tanner worked his way up through the ranks until he was invited by the Roux brothers, Michel and Albert, to move to the US and work in upstate New York, where he was Chef de partie at the Lake Placid Lodge. Within four months, he was promoted to junior Sous-chef.

At Harveys, White had eight chefs under him on average, which was expanded to a team of about 20 at The Restaurant. Five of the chefs moved from Harveys to The Restaurant with him,along with a former Harveys chef and several others who joined from other Michelin starred restaurants from the UK and France. This enabled White to adopt a structure with himself, a head chef, a team of four or five sous chefs and teams on fish, meat/sauce, larder and pastry. Each of those sections was then broken down into a chef de partie heading the team, and then commis chefs under them.

Elzer began his professional career as a commis in the restaurant La Palme D’Or of Hôtel Martinez (two Michelin stars) under chef Christan Willer in 1999-2000. From 2000-2001, he worked at La Terasse of Hôtel Juana (two Michelin stars) under chef Christian Morisset and Au Crocodile (three Michelin stars) under chef Émile Jung as a chef de partie. Elzer worked as a sous chef between 2001 and 2005 in restaurants La Pyramide (two Michelin stars) under chef Patrick Henriroux, Fouquet’s Barriere in Hôtel Barrière Le Fouquet's under chef Jean Yves Leuranguer and Les Elysees of Hôtel Vernet (two Michelin stars) under chef Éric Briffard.

Purnell's career in fine dining started in 1996 when he joined Andreas Antona at Simpsons restaurant – then based in Kenilworth, Warwickshire – as chef de partie. While at Simpsons he worked on placements with other notable chefs including Gordon Ramsay and Gary Rhodes, and at restaurants in Lyon, Montpellier and the Basque Country. In 2002 he worked for six months as sous chef at Claude Bosi's Hibiscus restaurant in Ludlow, Shropshire. In 2003 Purnell was appointed to his first Head Chef role at Jessica's in Edgbaston, Birmingham, which was awarded the first Michelin star given to a Birmingham restaurant in 2005, and was also named English "Restaurant of the Year" by the AA the same year.

Purnell's, Michelin-starred restaurant, in Birmingham City centre Glynn Purnell, who had once worked as a Chef de Partie and then Sous Chef at Simpson's in Kenilworth, is a familiar face on British television food programmes and won The Great British Menu competition for 2 consecutive years (2008, with strawberries with tarragon and black pepper honeycomb with burnt English cream surprise and, in 2009, with masala spiced monkfish with red lentils, pickled carrots, and coconut). Purnell's first book, "Cracking Yolks And Pig Tales", was published in 2014. In 2016, Purnell became one of the regular guest hosts on the BBC television programme "Saturday Kitchen". In the Birmingham Food, Drink and Hospitality Awards of June 2016 Glynn Purnell was chosen Best Chef and Purnell's Restaurant was named Best Michelin Star Restaurant.

Jean Alberti was introduced to food preparation by his restaurant-owning family and his early culinary interest developed into a career as an international chef. The French native is a graduate of Ecole de Hotelier de Murbach in Alsace, France, and in 1976 was named the top apprentice chef in France. After working as a chef de partie in several exclusive restaurants in his native country, Alberti moved to the west coast of the United States and was named executive chef of The Tower Restaurant in Los Angeles. He subsequently became executive chef in then-new Jumby Bay Resort in Antigua,Palo Alto Online, January 23, 1998 - "A World of Experience Comes to Palo Alto" before successfully opening two Mediterranean restaurants in San Francisco, Evvia Estiatorio in 1996San Francisco Examiner, December 24, 1999 - "Best Restaurants of the Year" and Kokkari Estiatorio in 1998.

This led to his assignment as the Executive Chef of "Il Pinolo" in Higashi-Azabu in Tokyo. In 2008 he opened "Mario i Sentieri" in the Nishi-Azabu district in Tokyo. 1983: Chef, Hotel Villa (Lucca, Italy) 1984 – 85: Chef, Ristorante La Lanterna (Versilia, Italy) 1986–87: Chef, Paracucchi "Locanda Dell’Angelo" (Sarzano, Italy) 1988: Chef, Michelin two-starred Le Carpacio (Paris, France) 1988–89: Instructor, Daimaru (Osaka, Japan) 1989: Professor, Tsukiji Culinary Institute 1990: Chef de Partie, Paul Bocuse’s Michelin three-starred L’Auberge du Pont de Collonges (Lyon, France) 1990: Restaurant development, California 1990: Opened Il Forno (Tokyo, Japan) 1994–2001: Vice President, Stillfoods (Tokyo, Japan) • 1,000 employees • Opened 38 restaurants, o Il Pinolo x 5, Bruschetta x 3, Mario Gelato x 30 2002: Opened Luxor Shirogane (Tokyo, Japan) 2005: Opened Luxor Marunouchi (Tokyo, Japan) 2008: Opened Mario i Sentieri (Tokyo, Japan) 2015: Mario began his relationship with OTG Management.

Having previously spent time working in the kitchen of the Manchester Roadhouse making food for touring bands who played at the venue it was at the Roadhouse that McTague decided she wanted to cook for a living. She wrote to a number of restaurants and received responses from Heston Blumenthal, who wanted her to get some experience, and the Michelin starred Sharrow Bay Country House in Ullswater in the Lake District, which gave her a job cleaning rooms until an opportunity in the kitchens arose. Starting off as a Commis Chef and working her way up to Chef de Partie, it was at Sharrow Bay that McTague became the hotel’s first female chef and where she also met her husband, chef Laurence Tottingham. Following their time at Sharrow Bay, McTague and Tottingham went to America, working for a period in the Big Cedar Lodge in Missouri.

Ultimately landing a Chef de Partie position with Ritz Carlton, Berlin, where he cooked under Austrian Chef Thomas Kellermann. Beckman later returned to California and held a series of elite private chef positions in Beverly Hills, Las Vegas and Rancho Mirage. Shopping the farmers’ markets each week and keeping pace with restaurant trends sparked his vision for and desire to open his own brick-and-mortar concept. In 2012, Beckman opened Workshop Kitchen + Bar, which has had a major impact on the community’s dining scene and contributed to re-branding Palm Springs as a dining destination. Hitting the mark with his seasonal cooking that utilizes fresh and local desert ingredients, contemporary and classic cocktails, and industrial modern design, Workshop Kitchen + Bar has gone on to be one of Southern California’s most critically acclaimed restaurants, gaining media recognition and a plethora of awards, including the 2015 James Beard Award for Outstanding Restaurant Design. On the heels of this success, Beckman opened his second concept, Truss & Twine, adjacent to his first venture.