At the Chef's Table - 9780804787970

At the Chef's TableCulinary Creativity in Elite Restaurants\nAuthor(s): Vanina Leschziner\nFormat: Hardback\nPublisher: Stanford University Press, United States\nImprint: Stanford University Press\nISBN-13: 9780804787970, 978-0804787970\nSynopsis\nThis 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.\n\n 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 .