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Chef perceptions of modernist equipment and techniques in the kitchen
DawnFresh Ltd..
Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
2017 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044Article in journal (Refereed) Epub ahead of print
Abstract [en]

Modernist techniques and equipment (MTE) have enabled chefs to create otherwise impossible dishes and achieve excellent levels of consistency and precision. This research aimed to map the diffusion of these techniques to the broader field of hospitality and the impact they had on the skills, identity, and creativity of chefs. An online survey of 87 Edinburgh (UK) chefs and interviews with 11 of these chefs informed the enquiry. It was found that MTE had been adopted by 64.4% of restaurant kitchens, not only in fine dining but also by casual restaurants and public houses. Chefs’ views of these techniques can be characterized as qualified acceptance and, in some cases, ambivalence. Some skills were thought to be lost, but it was felt that using these techniques reskilled rather than deskilled chefs. That said, there was some resistance to their introduction. However, they currently have a notable influence on Edinburgh chefs.

Place, publisher, year, edition, pages
Philadelphia: Taylor & Francis, 2017.
Keyword [en]
Chefs, deskilling, modernist techniques and equipment, occupational culture
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:umu:diva-136889DOI: 10.1080/15428052.2017.1333935OAI: oai:DiVA.org:umu-136889DiVA: diva2:1114536
Available from: 2017-06-24 Created: 2017-06-24 Last updated: 2017-11-30

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CiteExportLink to record
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