Chef Perceptions of Modernist Equipment and Techniques

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Table of Contents

Introduction
Literature Review
Methodology
Findings
Conclusion
References

Introduction

Notably, the term chef is frequently used synonymously with ‘cook.’ Mahfud and Lastariwati (2019) claim that it is vital to remember that each word has a different connotation when referring to the two terms. Although no one professional body defines the distinction between cooks and chefs, most studies agree that the contrast is based on education and experience (Mahfud & Lastariwati, 2019). Herkes and Redden (2017) emphasize that there has always been a clear contrast between the words cook and chef, with the chef assumed to be male and the cook assumed to be female. Housekeeping has frequently been regarded as women’s primary social obligation, and domestic cooking has been at the center of their family caregiving tasks under an industrial division of labor (Herkes & Redden, 2017). McBride & Flore (2019) argue that the days when becoming a chef merely meant cooking for others are gone. Therefore, it is critical to distinguish between a household cook and a professional chef to properly prepare future newcomers to the culinary industry. This study will disclose how experiences that have inspired impacted or transformed a professional chef’s culinary methods throughout time in the contrast between a professional chef and a domestic cook.

Literature Review

The chef’s ability to provide a pleasant dining experience is highly valued. Mahfud and Lastariwati (2019) suggest that Chefs’ innovation in generating new ideas and producing gourmet meals is the fundamental key to delivering an exceptional dining experience. Chef is successful because they understand the impact of food on a plate, not because they know how to cook (Mahfud & Lastariwati, 2019). Traynor et al. (2021) acknowledge that with the rapid ascent of the celebrity chef and the allure of the desired Michelin star, reaching the uppermost levels of the kitchen requires a unique skill set combined with verve, enthusiasm, and passion for the profession. Trained and experienced specialists manage the most refined gourmet kitchens with perfectly developed creative culinary talents (Traynor et al., 2021). The gourmet ability and experience of the chef form the foundation of these prestigious restaurants.

The roles of Chefs in modern society were significantly modified and altered. McBride and Flore (2019) state that the Chefs now must express their opinions on cultural and legislative concerns, comprehend complicated sustainability and nutrition concerns, and be acutely aware of societal developments that impact their clients’ views. Their world has expanded as they are requested to engage with researchers, designers, artists, and innovators to create new equipment, processes, and dishes, frequently receiving media attention and achieving new levels of competence (McBride and Flore, 2019). According to Fraser and Lyon (2017), modernist techniques and equipment (MTE) have allowed chefs to make previously inconceivable meals while maintaining high levels of consistency and accuracy. Additionally, the specialists in the culinary industry have always been distinguished by innovative kitchen technology and techniques in their professional activities.

Methodology

Ethnographic research was used to determine how the experiences of a professional chef and a home cook are different. According to Emerald Publishing (n.d.), ethnographic procedures are research methods in which a researcher observes individuals in their cultural setting and provides a narrative depiction of that culture against a theoretical framework. Ethnographic techniques are qualitative, inductive, exploratory, and longitudinal; they create a dense and detailed description (Emerald Publishing, n.d.). Allen (2017) suggests that ethnographic interviews are sometimes characterized as informal conversational interviews or situational conversations. The goal of the interviews is to discover more about community individuals straight from them, in their own words, and a natural context.

One individual was selected to participate in the ethnographic research; a pseudonym is used in data reporting to authenticate the story. Essentially, Ayden Ho has been a professional chef for over thirty years. He is presently the Head Chef and proprietor of his restaurant; thus, he meets both the official culinary certification and the top position in the kitchen hierarchy criterion. Ayden Ho was chosen because he has extensive cooking expertise and can provide valuable information on the differences between chefs and domestic cooks. Due to current social distance limits and Ayden Ho’s hectic schedule, the interview was conducted over the phone. The interview questions were meant to elicit the participant’s experience and skills.

Findings

The findings revealed a significant difference between a professional chef and a home cook. According to Ayden Ho, there are certain similarities, such as a passion and enthusiasm for cooking. Nevertheless, these characteristics are insufficient to qualify as a professional chef. Ayden Ho stated that he began cooking when he was eleven years old and that his grandmother instilled in him a passion for cuisines. She was a fantastic cook; nevertheless, Ayden Ho realized he wanted to be a true professional. He attended culinary school and continued to hone his talents through seminars and workshops. He feels that chefs learn throughout their life since the culinary industry is continuously evolving. Chefs should be up-to-date on technology and be able to utilize new equipment to maintain the certifications. When asked where he derives his inspiration for his cooking, the participant said it comes from his travels. He added that learning new recipes and mastering the cuisines from other countries enhanced his expertise and encouraged him to attain new heights.

Conclusion

The interview’s thematic analysis reveals more contrasts than parallels between the professional chef and the household cook in terms of how their experiences have informed, influenced, or changed their cooking practices over time. Professional chefs are significantly affected by the need to constantly broaden their expertise and learn about new techniques, recipes, and culinary equipment. Professional chefs often travel in order to get ideas for new recipes. Chefs and home cooks have a passion for food and an enthusiasm for cooking. Nonetheless, chefs are distinguished from regular cooks by their education and expertise in specific techniques.

References

Allen, M. (2017). The sage encyclopedia of communication research methods (Vols. 1-4). Sage.

Emerald Publishing (n.d.). How to use ethnographic methods & participant observations.

Fraser, S., & Lyon, P. (2017). Chef perceptions of modernist equipment and techniques in the kitchen. Journal of Culinary Science & Technology, 16(1), 88–105.

Herkes, E., & Redden, G. (2017). Misterchef? Cooks, chefs and gender in MasterChef Australia. Open Cultural Studies, 1(1), 125-139.

Mahfud, T., & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. Geo Journal of Tourism and Geosites, 26(3), 1057-1071.

McBride, A. E., & Flore, R. (2019). The changing role of the chef: A dialogue. International Journal of Gastronomy and Food Science, 17.

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Chef Perceptions of Modernist Equipment and Techniques

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