By Vanina Leschziner

This booklet is ready the inventive paintings of cooks at most sensible eating places in manhattan and San Francisco. in line with interviews with cooks and remark in eating place kitchens, the publication explores the query of the way and why cooks make offerings concerning the dishes they wear their menus. It solutions this query by way of analyzing a complete variety of components, together with chefs' careers, eating place scores and experiences, social networks, how cooks take into consideration nutrition and move approximately growing new dishes, and the way prestige affects their paintings and careers.

Chefs at most sensible eating places face competing pressures to carry complicated and artistic dishes, and navigate marketplace forces to run a ecocnomic enterprise in an with quite excessive expenses and coffee revenue margins. making a certain and unique culinary sort lets them stand out out there, yet making the established nutrients that many shoppers wish guarantees that they could remain in company. cooks needs to make offerings among those competing pressures. In explaining how they accomplish that, this booklet makes use of the case learn of excessive food to investigate, extra commonly, how humans in inventive occupations navigate a context that's rife with uncertainty, excessive pressures, and contradicting forces.

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

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He eventually attended the Culinary Institute of America, in Hyde Park, New York, which opened access to jobs in elite restaurants in New York City. This story is emblematic of how a good proportion of elite chefs begin their careers. For many, the culinary profession has an unintended and early beginning, a convenient job taken as a teenager that eventually and unwittingly becomes a lifelong career. 2 One could think of many factors that might lead individuals to turn to the culinary profession, including a sense of vocation, an aptitude for cooking, or a lack of better options in their social context.

For many, the culinary profession has an unintended and early beginning, a convenient job taken as a teenager that eventually and unwittingly becomes a lifelong career. 2 One could think of many factors that might lead individuals to turn to the culinary profession, including a sense of vocation, an aptitude for cooking, or a lack of better options in their social context. 5 Beyond the initial choice, careers in kitchens do not follow a standardized path. There are multiple ways to enter the occupation and a variety of means of moving up the ladder, a process that may occur within a single kitchen, across restaurants, and across culinary fields.

26 Because a brief meeting provides only a limited impression, chefs rely on status and longlasting personal contact to discern social and psychological attributes. 27 Social ties matter for mobility at least in part because they convey status, but they only work because they also convey—and are built on—trust. Chefs rely on personal trust when they promote cooks to higher positions or recruit new staff. For those who have the requisite social networks, obtaining jobs seems easy—jobs come to them without apparent effort.

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


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