Jump to ContentJump to Main Navigation
At the Chef's Table
Users without a subscription are not able to see the full content.

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

Vanina Leschziner

Abstract

This book is about the creative work of chefs at elite restaurants in New York City and San Francisco. Based on interviews with chefs and observation of their work in restaurant kitchens, the book examines how and why chefs make choices about the dishes they put on their menus, and how they develop a culinary style. To answer the questions, the book analyzes chefs’ career paths, culinary classifications and categories, how chefs develop their culinary styles and reflectively manage their authorship, cognitive patterns and work processes involved in creating food, and status constraints. Elite ... More

Keywords: chefs, cuisine, creativity, innovation, careers, cultural fields, social cognition, organizational theory, self-concepts, reflectivity

Bibliographic Information

Print publication date: 2015 Print ISBN-13: 9780804787970
Published to University Press Scholarship Online: January 2016 DOI:10.11126/stanford/9780804787970.001.0001

Authors

Affiliations are at time of print publication.

Vanina Leschziner, author
University of Toronto