page_title: Chef de partie
hierarchical_section_title: Chef de partie
caption_attribution_description: Nederlands: Collectie / Archief&#160;: Fotocollectie Elsevier Reportage / Serie&#160;: [ onbekend ] Beschrijving&#160;: Op de laatste dag van de Horecava in de Amsterdamse RAI vond een wedstrijd plaats waaruit moet blijken wie de beste kok van ons land is. De onderscheiding, een zilveren koksmuts, ging naar C.W. van Dusschoten, chef de partie van de KLM Schiphol. Bij zijn werkstuk een met 2500 noten versierde zalm (16 werkuren....) Datum&#160;: 6 januari 1966 Locatie&#160;: Amsterdam, Noord-Holland Trefwoorden&#160;: kokmutsen, koks, onderscheidingen Persoonsnaam&#160;: Dusschoten, C.W. van Instellingsnaam&#160;: RAI Fotograaf&#160;: Koch, Eric / Anefo Auteursrechthebbende&#160;: Nationaal Archief Materiaalsoort&#160;: Foto (zwart/wit) Nummer archiefinventaris&#160;: bekijk toegang 2.24.05.02 Bestanddeelnummer&#160;: 093-0552
context_page_description: 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.
context_section_description: 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.
caption: C. W. van Dusschoten, a chef de partie (1966)
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