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Line cooks are the unsung heroes of a restaurant kitchen. They’re the crew that plates your tartare and cleans out the deep fryer each evening. The group that stays late so you possibly can order half the menu 5 minutes earlier than closing—after which organizes, sanitizes, and prepares each inch of a restaurant earlier than it opens the subsequent day. These often-overlooked culinary execs will quickly play a starring function, although, in a collection of Monday evening dinners beginning September 11 referred to as The Lineup.
The collection, which returns for 3 nights this month and options cooks from NYC eating places Bonnie’s, Rolo’s and The 4 Horsemen, is the brainchild of chef and Immediately Present Culinary Contributor Elena Besser. She got here up with the idea after working for a yr and a half on the opening group of Missy Robbins’ famed restaurant, Lilia, in Williamsburg, Brooklyn.
That have impressed Elena to place collectively a group that celebrates the behind-the-scenes work that line cooks do by bringing them entrance and middle for diners.
Photograph by Ramon Martinez
“This can be a platform to realize expertise and the boldness to probably take the subsequent step of their careers, or simply really feel reinvigorated by the restaurant trade basically,” stated Elena. It’s additionally an opportunity for head cooks—who will probably be in attendance—to point out help for his or her employees.
“Nice folks will gravitate towards supportive work environments,” Elena stated. “It may even encourage the collaborating cooks to remain at their restaurant even longer due to their love for the chef and the work tradition the restaurant supplies.”
The Lineup provides every prepare dinner the chance to run their very own restaurant for the evening, beginning with concepting and curating the menu. The cooks then work with the Lineup group to convey their imaginative and prescient to life by way of desk settings, beverage curation, music, hiring kitchen and back-of-house employees—and offering constructive suggestions. Mentioned Elena: “They workshop their meals…to make it as nice as it could probably be and execute it efficiently for service.”
Every dinner is held on a Monday evening, historically the designated day without work for a lot of restaurant professionals, with two seatings (at 5:30 pm and eight:30 pm, respectively) at Hudson Desk in Williamsburg, Brooklyn. Tickets are $195 and embrace a gap chew and welcome cocktail, adopted by a curated, five-course menu and wine pairing. (Professional tip: On the time of writing, you will discover essentially the most availability for the 5:30 seating on September 11 with Angness Kim of the favored Cantonese-American restaurant, Bonnie’s, and the September 25 dinner with Jonathan Vogt of the Michelin-starred and James Beard Award-winning restaurant, The 4 Horsemen).
In the event you go, you’ll discover Food52 on the desk, too—dinnerware items from our Store will probably be used to plate each scrumptious course from the next cooks.
September eleventh: Agness Kim, Sous Chef, Bonnie’s
From The Lineup: “Chef Agness grew up in Flushing, Queens right here in New York, and her delicacies is closely influenced by the healthful meals her mom cooked for her as a toddler. Her menu is whimsical and nostalgic, and pays tribute to each her Korean heritage and American upbringing. Agness has beforehand labored at Zahav in Philadelphia, Upland, Misi, and Win Son.”
September 18th: Nadine Ghantous, Sous Chef, Rolo’s
From The Lineup: “Born and raised in a small city outdoors of Philadelphia, Nadine’s menu is closely impressed by her Lebanese background and household who instilled in her a deep ardour for meals. Served family-style, Nadine’s menu will mix each her heritage and modern culinary background. Nadine has beforehand labored at Lilia.”
September twenty fifth: Jonathan Vogt, Line Cook dinner, The 4 Horsemen
From The Lineup: “Chef Jonathan grew up in Virginia Seaside, working in native eating places there earlier than transferring to New York for culinary college. His strategy to meals goals to show that the very best eating experiences make the most of masterful strategies to let easy elements shine. Chef Jonathan’s menu celebrates his philosophy that the only meals, fantastically ready, is what makes true wonderful eating. Jonathan has beforehand labored at Loring Place and Don Angie.”
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Know of any unsung cooks The Lineup ought to function subsequent? Tell us within the feedback.
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