Q-and-A: Lessons from the line serve Bice chef well

06/23/2010 | RestaurantGirl.com

Brazilian chef Jose Liriano began his restaurant career washing dishes in a Florida eatery before moving up to line cook. The key to success on the line is quickly learning each job and being ready to switch gears at a moment's notice, said Liriano, who took a similar post at Manhattan's Bice before being promoted to run the kitchen. In his time at Bice, Liriano has changed up the menu seasonally with updated dressings and vegetables, and noticed an uptick in the use of Caribbean ingredients in NYC restaurants.

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