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chef-training

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Journal Articles
Gastronomica (2020) 20 (2): 45–54.
Published: 01 May 2020
...Samuel H. Yamashita In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook...
Journal Articles
Gastronomica (2012) 12 (3): 61–64.
Published: 01 August 2012
... Training Table Records, Notes and Menus (1951). Harry Hart, a chef at Williams College from 1917 to 1954, was Heather's great grandfather. Harry Hart, Jr., Heather's grandfather, was also a chef at Williams College from 1938 until circa 1959. By way of Tooth for Tooth , the Hart family's rich culinary...
Journal Articles
Gastronomica (2012) 12 (3): 78–80.
Published: 01 August 2012
...barbara santich In this interview, Michel Guérard elaborates his ideas on the education and training of chefs for a future when cuisine will be increasingly focused on health and cooks will need to know more about the relationships between food and disease prevention. At the same time...
Journal Articles
Gastronomica (2020) 20 (3): 17–18.
Published: 01 August 2020
.... It drives our collective sense of responsibility for ourselves, our restaurant or bar, the folks we struggle alongside, and especially our guests. This ethos is best expressed in the concept of family meal, the food that chefs and back-of-house staff prepare for employees working a particular shift...
Journal Articles
Gastronomica (2020) 20 (3): viii–x.
Published: 01 August 2020
... . 2020 The Regents of the University of California Contributors Mike Bacha is Executive Chef at Emory University Hospital, where he applies seasonality and local procurement to a large institutional kitchen. He is focused on teaching people cooking techniques and practical recipes along with the...
Journal Articles
Gastronomica (2020) 20 (2): vii.
Published: 01 May 2020
... cooking. Signe Rousseau teaches critical literacy at the University of Cape Town, where her doctoral research focused on celebrity chefs. She is the author of Food Media: Celebrity Chefs and the Politics of Everyday Interference (Berg, 2012), and Food and Social Media: You Are What You Tweet (Altamira...
Journal Articles
Gastronomica (2020) 20 (2): 111–112.
Published: 01 May 2020
... pluralistic preference for a constel- lation of ideas, as the wife of the team names it. Little goes on to argue what I think is her key message: Whether you re a large- or micro-scale farmer, a gardener, a policy advocate, a permaculture evangelist, a chef, a botanist, an engineer or a conscientious...
Journal Articles
Gastronomica (2020) 20 (2): 112–113.
Published: 01 May 2020
... are left to wonder whether Japanese cui- sine inspired a growing fondness for seaweed and its texturizing derivatives among Europe s experimental chefs, or whether this is more borrowing from the industrial pantry. On this point, there is limited discussion of industrial food processing as a bed- rock...
Journal Articles
Gastronomica (2020) 20 (2): 79–90.
Published: 01 May 2020
... their per- formance, while women tend to be made to cook and clean more or stay longer or do more of the emotional care work (2019: 492). Recent parallel research looking at chefs in high- end restaurants has echoed these findings; Harris and Giuffre (2015) have established that women are obliged to...
Journal Articles
Gastronomica (2020) 20 (2): 12–29.
Published: 01 May 2020
... coalition of beginning farmers to transform the food system by rendering invisible the most pernicious structural barriers to entry such as inequitable land access and narrow training pathways. Interrogating this narrative, I hope to show how the dominant approaches to supporting new farmers are problematic...
Journal Articles
Gastronomica (2020) 20 (1): 42–44.
Published: 01 February 2020
..., from my home s city council and chamber of com- merce (the purpose of the vist to sign agreements with local governments, expressing mutual interest in fostering trade and commerce). Alongside the signings of these memoranda of association, the team of chefs and restrauteurs (myself, Rebecca, and Eddie...
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... defray the cost of marketing for businesses making food products out of Asian carp (AsianCarp.US 2019). Chef Philippe Parola, who has for decades promoted the consump- tion of alligator and nutria ( river rats ) in Louisiana, operates a website called Eat the Problem that educates consumers about Asian...
Journal Articles
Gastronomica (2019) 19 (4): 74–77.
Published: 01 November 2019
... of labor, one that accounts for all involved, not just the owner, the head chef, and/or the corporate headquarters? Juliet, owned by Katrina Jayazeri and Josh Lewin, might be such a restaurant, a beacon lighting the way. I met Lewin several years ago at a conference, and his descriptions of the...
Journal Articles
Gastronomica (2019) 19 (4): 1–9.
Published: 01 November 2019
... released one year after Good Things to Eat, as Suggested by Rufus, repub- lished in 2004 with the subtitle The First Cookbook by an African American Chef. The introduction and preface of The Southern Cookbook do not explicitly identify either Bivins or the Chester students as people of color, but the sub...
Journal Articles
Gastronomica (2019) 19 (4): 42–48.
Published: 01 November 2019
... wake of this backlash, however, umami-rich ingre- dients became the darling of innovative chefs like David Chang. In fact, they turned to MSG in defiance of the com- mon perception and correctly insisted that the FDA recog- nizes MSG as generally safe and that Chinese restaurant syndrome is entirely...
Journal Articles
Gastronomica (2019) 19 (3): 41–46.
Published: 01 August 2019
... photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints . 2019 Un-Modernist Cuisine Sean Sherman is a chef and leader of an educational nonprofit called NATIFS (Native American Traditional...
Journal Articles
Gastronomica (2019) 19 (2): 16–28.
Published: 01 May 2019
... where Marmite might be purchased in Shanghai; Yelpers at- tack and defend the merits of an Italian chef s creamy lobster ramen or Fruit Loops infused soft serve. But the dearth of transparent review rules, professional editing, and formal training can have unintended consequences, for example...
Journal Articles
Gastronomica (2019) 19 (2): 43–55.
Published: 01 May 2019
... to the professional achievements and public renown of their executive chefs but the lessons themselves were taught by regular staff members. In both cases, the teachers I encountered had completed professional culinary training and worked for several years in professional kitchens but did not...
Journal Articles
Gastronomica (2019) 19 (1): 96–98.
Published: 01 February 2019
... nonprofit where I work. My colleagues and I organized a sheep slaugh- tering workshop for chefs in May of 2017 in order to amplify the report s message. Here I explore on-farm slaughter as a means of alternative food system advocacy, and the critical role aesthetics play in this strategy. We recruited chefs...
Journal Articles
Gastronomica (2019) 19 (1): 94–95.
Published: 01 February 2019
... chefs at rural konobe stressed to me the importance of keeping dishes traditional and simple so as not to mask natural flavors, created by Istria s unique condi- tions. For the former, good food is created by the talented chef, judged on a world stage, positioning Istria alongside other gas- tronomic...