A giant congrats to Eric Rivera. The Blueacre Seafood sous chef is headed to Chicago to take a job in the kitchen at Alinea. Rivera will be serving as culinary liaison, an entirely new role at Grant Achatz's three Michelin-starred restaurant.
His responsibilities will include standardizing the chef's recipes into a kitchen manual, sourcing, research, assorted kitchen work, and writing descriptions for the front-of-house staff. Oh, and documenting new dishes via photo and video, something Rivera already does pretty damn well on his own blog.