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The size of the truth
Eleven-year-old Sam Abernathy, extremely overprotected and a reluctant celebrity since he was trapped in a well at age four, dreams of becoming a chef and starts by entering a local cook-off.
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Determinants of culinary Students’ Entrepreneurial Intentions: The role of social media use within dual-theory frameworks
China’s national “mass entrepreneurship and innovation” strategy has sparked growing attention toward cultivating entrepreneurial competencies among university students. As a vital resource and interactive platform, social media profoundly shapes the entire entrepreneurial process. However, existing research lacks a systematic examination of the mechanisms through which social media influences entrepreneurial intentions (EI)—particularly among culinary students. Grounded in Social Cognitive Theory (SCT) and the Theory of Planned Behavior (TPB), this study examines the influence of social media use (SMU) on EI among culinary students. Using a snowball sampling method, the researchers surveyed 499 students, collecting self-reported responses across six constructs: SUM, subjective norms (SN), entrepreneurial self-efficacy (ESE), entrepreneurial attitude (EA), perceived behavioral control (PBC), and EI. A two-stage analytical approach combining Structural Equation Modeling and Artificial Neural Networks was employed to uncover the constructs’ complex, nonlinear, and non-compensatory relationships. The results revealed that SMU does not directly influence EI; instead, it exerts a positive indirect effect through the mediating roles of PBC, ESE, and EA. Moreover, the normalized importance derived from the multilayer perceptron indicated that EA (100%) is the most significant predictor of entrepreneurial intention among culinary arts students. This study offers theoretical and practical insights into how social media can be leveraged to foster entrepreneurship among students in the culinary field.
Journal Article
Original recipe
To win the school's cook-off and get a year of free pizza, Finley Flowers and her best friend Henry have to come up with a totally original recipe--the only problem is that neither of them has any idea how to cook.
Book
Evaluation of dietary habits and cooking confidence using virtual teaching kitchens for perimenopausal women
Background
The transition to menopause is a time when women are at increased risk for chronic and cardiovascular diseases, and weight gain. This study evaluates the efficacy of virtual teaching kitchen (TK) interventions on cooking confidence and consumption of a healthy diet in women over 45.
Methods
This teaching kitchen intervention is a synchronous online series of classes for perimenopausal women, with 45 min of live cooking and 15 min of nutrition discussion. From September 2020 through January 2022, participants completed online pre- post-intervention surveys addressing weight, eating habits, cooking confidence and self-efficacy. Analysis used paired samples t-test and Wilcoxon signed rank sum test for normally and non-normal distributed data respectively.
Results
Of the 609 unique participants, 269 women completed both pre and post surveys after attending classes. Participants self-reported a statistically significant decreased weight (p < 0.001), increased daily consumption of fruit/vegetables (p < 0.039), fish (p < 0.001) and beans (p < 0.005), and decreased daily consumption of red meat (p < 0.001), sugary beverages (p < 0.029) and white grains (p < 0.039). There was significant improvement in cooking self-efficacy and confidence.
Conclusions
Virtual teaching kitchens were effective in improving culinary and dietary habits among peri- and post-menopausal women. This early evidence suggests that teaching kitchens can effectively reach larger populations for healthy behavioral modification.
Trial Registration
Study obtained IRB exemption.
Journal Article
Phineas L. MacGuire ... gets cooking!
\"Phineas has a new chore of cooking dinner every night, but his kitchen experiments take a turn for the worse when the school bully takes a huge liking to Phineas's brownies\"-- Provided by publisher.
Book
Decision Tree Analysis of Sustainable and Ethical Food Preferences of Undergraduate Students of Gastronomy and Culinary Arts
The increase in the world’s population is driving consumption, leading to the rapid destruction of natural resources and thus raising concerns about the future state of resources. Agriculture and livestock activities, which can be considered under the heading of food, are one of the most significant factors having effects on sustainability. Animal welfare and ethical food selection have become important issues along with sustainability as people’s awareness has increased. As restaurants are an important part of the food industry, chefs have the power to influence sustainability and ethical food choices and set trends with the choices they make. In this respect, it is important to predict the sustainable and ethical food preferences of gastronomy and culinary arts (GCA) undergraduate program students who have the potential to become the chefs of the future, and to evaluate to what extent they regard chefs as responsible for these issues. In this study, the data obtained from GCA undergraduate students were analysed with the decision tree method using lavaan and rpart packages in the R program. The main objectives of this research are to determine the importance of the independent variables in the decision tree classification and the effects of these independent variables. The analysis suggests that the most important factor in the decision tree classification of the independent variables is the attitude towards sustainable food choice. It is concluded that the independent variables are effective in classifying students as high and low in terms of behavioural intention. It is also seen that attitude towards sustainable food choice is more effective in predicting whether behavioural intention is high or low.
Journal Article
The French ingredient : a memoir : making a life in Paris one lesson at a time
\"In this inspiring, poignant, and delicious memoir, the founder of France's largest nonprofessional culinary institute traces her journey from the American Midwest to Paris, and shares how, through painstaking work, she triumphed over French elitism. When Jane Bertch was eighteen, her mother took her on a graduation trip to Paris. Thrilled to use her high school French, Jane found her halting attempts greeted with withering condescension by every waiter and shopkeeper she encountered. At the end of the trip she vowed she would never return. Yet a decade later she found herself back in Paris, transferred there by an American bank. She became fluent in the language, gradually earning the respect of her French colleagues as she excelled in her new position. But she had a different dream: To start a cooking school for foreigners like her, tourists who wanted to take a few classes in French cuisine in a friendly setting then bring their new skills to their kitchens back home. Predictably, Jane faced nay-saying Frenchmen--how dare an American banker start a cooking school in Paris?--real estate nightmares, and a long struggle to find and attract clients. Thanks to Jane's perseverance, La Cuisine Paris opened in 2009. The years since have been filled with triumphs and heartbreaks. Several times the school almost closed, thanks to the pandemic and terrorist attacks that kept tourists away. Now the school is thriving, welcoming international visitors to come in and knead dough, whisk bechamel, whip meringue, and learn the care, precision, patience, and beauty involved in French cooking. The French Ingredient is the story of a young female entrepreneur building a life in a city and culture she grew to love. As she built La Cuisine, Jane mastered the intricacies of French flirtation and bureaucracy, their intense reliance on relationships, and their hostility to outsiders. Having finally made peace with the city she swore never to revisit, she shares all she has learned. Her memoir is a love letter to France, and a master class in Parisian cooking-and living\"-- Provided by publisher.
Book
Classifying Job Value Profiles and Employment Outcomes Among Culinary Arts Graduates
The job values of college graduates are rapidly changing, but a mismatch between industry expectations and young chefs’ values has emerged. To capture the heterogeneity in job values that traditional variable-centered approaches may overlook, this study employed Latent Profile Analysis, a person-centered method, to classify the job value profiles of culinary arts graduates and examine their impact on major–job match and subjective well-being. A total of 386 culinary arts graduates, extracted from the Graduates Occupational Mobility Survey, were classified into six latent profiles. First, the most prevalent profile (Profile 4) emphasized environmental and developmental values, and was associated with a higher proportion of women and a greater likelihood of unemployment. Second, graduates who valued job attributes across all dimensions (Profile 1) were more likely to secure employment in or outside their field than those in Profiles 2, 3, and 5 were. Third, negative emotions increased the likelihood of belonging to Profiles 2, 3, and 5 compared to Profile 1. Finally, higher life satisfaction reduced the probability of belonging to Profiles 4, 5, or 6 compared to Profile 1. These findings emphasize the importance of aligning HR policies with graduates’ job values. Such alignment can enhance employment within graduates’ academic disciplines and improve their subjective well-being.
Journal Article
Nixie Ness, cooking star
Nixie and Grace have been best and only friends since preschool, but now Nixie must attend an after-school cooking camp while Grace spends her afternoons with classmate Elyse.
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