By Vanina Leschziner
This publication is ready the artistic paintings of cooks at best eating places in ny and San Francisco. according to interviews with cooks and commentary in eating place kitchens, the e-book explores the query of the way and why cooks make offerings concerning the dishes they wear their menus. It solutions this question via interpreting a complete variety of parts, together with chefs' careers, eating place scores and studies, social networks, how cooks take into consideration nutrition and move approximately developing new dishes, and the way prestige affects their paintings and careers.
Chefs at best eating places face competing pressures to carry advanced and artistic dishes, and navigate marketplace forces to run a ecocnomic enterprise in an with particularly excessive bills and occasional revenue margins. making a precise and unique culinary type lets them stand out available in the market, yet making the ordinary 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 e-book makes use of the case examine of excessive food to research, extra ordinarily, how humans in artistic occupations navigate a context that's rife with uncertainty, excessive pressures, and contradicting forces.
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Extra resources for At the Chef's Table: Culinary Creativity in Elite Restaurants
Example text
Status is also inversely associated with tenure. Frequent fluctuations in status generally come with frequent mobility, what amounts to a succession of Career Paths in High Cuisine╇╇ 41 brief tenures in each job—a particularly clear pattern in the career of the chef at a prestigious middle-status restaurant (Figure 3). This is not, theoretically, a necessary association: a career with status fluctuations could in principle be constituted by long tenures in each job. By the same token, a career steady in status could in theory be constituted by short tenures in each job.
Expertise in high-end New American cuisine) that can help them obtain jobs. In contrast, chefs with more prestige and high status have well-defined occupational identities, so being typecast can be instrumental for being offered jobs. 34 Whether they attended culinary school or not, the chefs I interviewed uniformly dismissed it on the grounds that it does not provide real training because this can only be acquired on the job. They maintained that formal education only gives a foundation: knowledge of the techniques, stocks, sauces, and dishes of the classical canon.
Then, for the higher positions, advancement in rank comes at the expense of restaurant status. This is especially the case in the move to the first executive chef job; careers tend to remain steady status-wise afterwards. S. city other than New York or San Francisco. The negative association between rank and restaurant status is especially salient in the oscillating career paths of chefs at prestigious middle-status restaurants. Their upward moves in rank usually come with a decrease in restaurant status; in particular, when they move from sous-chef to executive chef, they trade a job at a high-status restaurant for one at a prestigious middle-status restaurant.
At the Chef's Table: Culinary Creativity in Elite Restaurants by Vanina Leschziner
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