What You Need to Know
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, sometimes referred to as demi-chefs, who operate in specific stations.
Steps
- 1.
Sauce station at Michelin-starred French kitchens (France): Precision emulsification and temperature control
- 2.
Teppanyaki grill station (Japan): Real-time cooking performance and timing coordination
- 3.
Pasta station in trattorias (Italy): Fresh pasta cooking al minute with perfect texture