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At the Chef's TableCulinary Creativity in Elite Restaurants$
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Vanina Leschziner

Print publication date: 2015

Print ISBN-13: 9780804787970

Published to Stanford Scholarship Online: January 2016

DOI: 10.11126/stanford/9780804787970.001.0001

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PRINTED FROM STANFORD SCHOLARSHIP ONLINE (www.stanford.universitypressscholarship.com). (c) Copyright Stanford University Press, 2020. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in SSO for personal use.date: 06 June 2020

Exploring the World of Elite Chefs

Exploring the World of Elite Chefs

Chapter:
(p.1) Chapter One Exploring the World of Elite Chefs
Source:
At the Chef's Table
Author(s):

Vanina Leschziner

Publisher:
Stanford University Press
DOI:10.11126/stanford/9780804787970.003.0001

This chapter begins with the central question of the book, namely how chefs navigate a context where they have pressures to show creativity and originality, and conform to tradition to appeal to customers and run a profitable business. It then presents an overview of the themes explored in the book, beginning with a brief description of the elite restaurant worlds of New York and San Francisco, and the jobs of chefs. The five characteristics that comprise a Mode of Cultural Production are introduced and explained, followed by an outline of the characteristics of cultural fields and of culinary fields specifically. The chapter ends with an overview of career structures in cuisine, including occupational ranks and the organization of restaurant kitchens.

Keywords:   chefs, restaurants, New York, San Francisco, culinary styles, fieldwork, cultural production, cultural fields, careers

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