At the Chef's Table: Culinary Creativity in Elite - download pdf or read online

By Vanina Leschziner

This e-book is set the artistic paintings of cooks at most sensible eating places in long island and San Francisco. in line with interviews with cooks and commentary in eating place kitchens, the booklet explores the query of ways and why cooks make offerings concerning the dishes they wear their menus. It solutions this query via studying a complete variety of parts, together with chefs' careers, eating place scores and stories, social networks, how cooks take into consideration nutrition and cross approximately growing new dishes, and the way prestige affects their paintings and careers.

Chefs at best eating places face competing pressures to convey complicated and artistic dishes, and navigate marketplace forces to run a ecocnomic company in an with quite excessive expenditures and coffee revenue margins. making a certain and unique culinary type permits them to stand out available in the market, yet making the standard foodstuff that many purchasers wish guarantees that they could remain in enterprise. cooks needs to make offerings among those competing pressures. In explaining how they achieve this, this booklet makes use of the case learn of excessive food to investigate, extra regularly, how humans in artistic occupations navigate a context that's rife with uncertainty, excessive pressures, and contradicting forces.

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Extra info for At the Chef's Table: Culinary Creativity in Elite Restaurants

Sample text

Awakening of both the taste buds but also the nose. . But you know what? It was very important also, it was a matter of feelings also. The family was there . . we used to celebrate some holidays and things like this. So good food is always connected to other things as well, sense of smell, joy, tenderness. So that’s why in a way, little by little, I became interested to become a chef, to become a cook. So, that’s it. This chef is from France, and his words convey the stereotypical image of life in that country, with food and family around the table over leisurely meals.

Moving Upwards and Sideways The restaurants where chefs have worked are even more consequential than culinary schools for careers in cuisine because they make up chefs’ occupational identities. 41 Becoming an executive chef means not only that the culinary professional is suddenly responsible for a restaurant’s operations, but also that he has to demonstrate he is a chef in his own right, distinct from those who trained him. , from demography to ethnographic research in sociology, or string theory to condensed matter in physics), culinary professionals’ careers are also significantly shaped by their training.

After a few moves from one position s Career Paths in High Cuisine╇╇ 37 ow n efCh ef ch Ex ec ge St a in ok Cu l Co St a ge ar ys er ch oo l and status level to another, as well as further stages in France, he became an executive chef at a prestigious middle-status restaurant in New York. Following years as executive chef in a couple of restaurants at the same status level in that city, he opened his own prestigious middle-status restaurant. In contrast to this career path, the career path of a chef at an upper-� middle-status restaurant (see Figure 4) is steadier, yet not as steady as that of a middle-status chef.

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At the Chef's Table: Culinary Creativity in Elite Restaurants by Vanina Leschziner


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