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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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Career Paths in High Cuisine

Career Paths in High Cuisine

Chapter:
(p.17) Chapter Two Career Paths in High Cuisine
Source:
At the Chef's Table
Author(s):

Vanina Leschziner

Publisher:
Stanford University Press
DOI:10.11126/stanford/9780804787970.003.0002

This chapter analyzes the career paths of elite chefs. It begins by describing how chefs choose this occupation, a choice typically experienced as unintended, driven by early experiences working at restaurants as temporary employment or growing up in a food-loving family. There are multiple ways to enter the occupation (culinary school is not requisite), and a variety of means to move up the ladder, including within a kitchen, across restaurants, and across culinary fields. Careers in kitchens do not follow a standardized path; culinary professionals go though different positions to become executive chefs. Internal mobility and social networks are the most common means for mobility in cuisine, where careers are episodic, made up of particular highlights—jobs often obtained somewhat randomly. This chapter describes the career paths in high cuisine in New York and San Francisco and analyzes the factors that lead to the career patterns in these cities.

Keywords:   chefs, occupations, career paths, labor market, entry portals, internal promotion, social networks, professional identity

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