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"Creative ability in cooking."
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At the Chef's Table
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.
eBook
Kitchen creativity : unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs
A guide to inventive cooking without recipes with instructions on how to season classic dishes, how to reinvent classic dishes from a new perspective, and how to use Einstein's secret of genius--combinatory play.
Book
Determining best practice for school-based nutrition and cooking education programs: A scoping review
Established healthy eating behaviours in childhood underpin the development of similar patterns into adulthood. School-based nutrition and cooking programs have been found to enhance nutrition and cooking knowledge and cooking self-efficacy. This scoping review examined the literature about the effectiveness of nutrition education programs conducted within the school setting. Databases were searched to identify relevant studies focused on primary school nutrition education and cooking programs. The evidence was assessed specifically in relation to how an effective program is reflected in the Health Promoting Schools Framework. Six articles met the inclusion criteria. Three programs cross- integrated with other school subjects. All programs used hands-on activities, and half incorporated gardening and included excursions to farms or markets. All programs highlighted the need for community and parental engagement. A cross-curricular approach can have a profound effect on improving dietary intakes, food and nutrition knowledge, and behaviours. Collaboration between teachers and nutrition educators is instrumental in delivering a successful program. Addressing the components of the Health Promoting Schools Framework in the development of a nutrition education and cooking program is integral to promote its successful implementation.
Journal Article
Determining best practice for school-based nutrition and cooking education programs : A scoping review
Established healthy eating behaviours in childhood underpin the development of similar patterns into adulthood. School-based nutrition and cooking programs have been found to enhance nutrition and cooking knowledge and cooking self-efficacy. This scoping review examined the literature about the effectiveness of nutrition education programs conducted within the school setting. Databases were searched to identify relevant studies focused on primary school nutrition education and cooking programs. The evidence was assessed specifically in relation to how an effective program is reflected in the Health Promoting Schools Framework. Six articles met the inclusion criteria. Three programs cross- integrated with other school subjects. All programs used hands-on activities, and half incorporated gardening and included excursions to farms or markets. All programs highlighted the need for community and parental engagement. A cross-curricular approach can have a profound effect on improving dietary intakes, food and nutrition knowledge, and behaviours. Collaboration between teachers and nutrition educators is instrumental in delivering a successful program. Addressing the components of the Health Promoting Schools Framework in the development of a nutrition education and cooking program is integral to promote its successful implementation.
Journal Article
Making It
The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environment?
Making It explores how the career path of restaurant workers depends on their accumulation of kitchen capital , a cultural asset based not only on their ability to cook but also on how well they can fit into the workplace culture and negotiate its hierarchical structures. After spending 120 hours working in a restaurant kitchen and interviewing fifty chefs and cooks from fine-dining establishments and greasy-spoon diners across the country, sociologist Ellen Meiser discovers many strategies for accumulating kitchen capital. For some, it involves education and the performance of expertise; others climb the ranks by controlling their own emotions or exerting control over coworkers. Making It offers a close and personal look at how knowledge, power, and interpersonal skills come together to determine who succeeds and who fails in the high-pressure world of the restaurant kitchen.
eBook
The art of creating culinary innovations
The life worlds of innovating chefs are identified as important aspects towards a better understanding of culinary innovation. Hence, the concept of personal culinary innovation is proposed as a verifiable way to identify innovators in the field. Current studies, however, interchangeably use the term invention and innovation and fail to address central dimensions such as artistic aspiration, continuous and discontinuous conditions, learning and networking, adoption and diffusion as well as perceived newness and change. As a result, improving the dialogue between chefs and scholars is believed to be the key to better research in the field.
Journal Article
Doing Non-Day-Job-But-Still-Library-Related Things
Without further ado, let's chat with Megan Emery, Chattanooga (Tenn.) Public Library's youth services librarian, an artist, an author (Cooking Up Library Programs Teens and 'Tweens Will Love; Libraries Unlimited, 2015), and more all rolled into one big yarn ball of positive library energy.With our three topics in place, we created a kit for each that includes a Discussion Guide, with tips for discussing the difficult subject as a family; an Activities Guide, consisting of holistic art and play therapy activities to assist in expression, communication, and healing; and Acts of Kindness, featuring proactive activities of community support designed to empower.There are some really creative ideas floating around in my head about embedded librarianship in this vein that I'd love to see brought to life one day.
Journal Article
