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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: 13 July 2020

Cognitive Patterns and Work Processes in Cooking

Cognitive Patterns and Work Processes in Cooking

(p.99) Chapter Five Cognitive Patterns and Work Processes in Cooking
At the Chef's Table

Vanina Leschziner

Stanford University Press

This chapter describes the cognitive and practical processes whereby chefs design dishes, from an initial idea until a dish goes on the menu. How chefs go about creating dishes is tightly associated with their views on cooking and their culinary styles, and with the cognitive patterns through which they think about food and work on new ideas. Chefs approach cuisine as either a conceptual or practical activity, and this informs how they conceive of new ideas and create dishes. Some chefs choose a special context conducive to deliberative thinking to play with ideas and create new dishes. Others are more improvisational and create dishes at random times and places, without much deliberative thought about how they assemble ingredients to make a new dish. In describing the processes whereby chefs create dishes, this chapter engages with understandings of dual-process models of cognition, dispositions, and creativity.

Keywords:   cognitive patterns, dual-process models, automatic thinking, deliberative thinking, creativity, dispositions, intuitive knowledge, embodiment, bricolage, toolkits

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