By Vanina Leschziner
Chefs at most sensible eating places face competing pressures to carry advanced and inventive dishes, and navigate industry forces to run a ecocnomic enterprise in an with awfully excessive bills and coffee revenue margins. making a exact and unique culinary kind lets them stand out available in the market, yet making the usual foodstuff that many shoppers wish guarantees that they could remain in enterprise. cooks needs to make offerings among those competing pressures. In explaining how they achieve this, this publication makes use of the case learn of excessive food to research, extra in general, how humans in inventive occupations navigate a context that's rife with uncertainty, excessive pressures, and contradicting forces.
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Extra info for At the Chef's Table: Culinary Creativity in Elite Restaurants
At the Chef's Table: Culinary Creativity in Elite Restaurants by Vanina Leschziner