At the Chef's Table

Culinary Creativity in Elite Restaurants

Nonfiction, Social & Cultural Studies, Social Science, Sociology, Business & Finance, Economics
Cover of the book At the Chef's Table by Vanina Leschziner, Stanford University Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Vanina Leschziner ISBN: 9780804795494
Publisher: Stanford University Press Publication: June 3, 2015
Imprint: Stanford University Press Language: English
Author: Vanina Leschziner
ISBN: 9780804795494
Publisher: Stanford University Press
Publication: June 3, 2015
Imprint: Stanford University Press
Language: English

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.

Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.

Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.

More books from Stanford University Press

Cover of the book Image and Presence by Vanina Leschziner
Cover of the book Elusive Lives by Vanina Leschziner
Cover of the book Invention and Reinvention by Vanina Leschziner
Cover of the book Culture and Commerce by Vanina Leschziner
Cover of the book British Lions and Mexican Eagles by Vanina Leschziner
Cover of the book America’s Arab Refugees by Vanina Leschziner
Cover of the book When Half Is Whole by Vanina Leschziner
Cover of the book Five Plays by Vanina Leschziner
Cover of the book Passive Revolution by Vanina Leschziner
Cover of the book Neoliberalism, Interrupted by Vanina Leschziner
Cover of the book Confronting the Bomb by Vanina Leschziner
Cover of the book The Politics of Local Participatory Democracy in Latin America by Vanina Leschziner
Cover of the book Organizational Transformation by Vanina Leschziner
Cover of the book Between Birth and Death by Vanina Leschziner
Cover of the book What Is Philosophy? by Vanina Leschziner
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy