ANTH 209 Lecture Notes - Lecture 14: American Culinary Federation, Chef De Cuisine, Blue-Collar Worker
13 Nov 2016
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Document Summary
Case 1: chinese restaurant workers: the biography of shuck wing, family networks , obligations and hierarchies, restaurants and chinatown, working conditions and labor organizing. Bittersweet terms: cambodian donut shops however are facing challenges with their continued existence. Becoming a chef today: preparing for a public cooking career the rise of culinary schools and professional degrees degrees and certification. Stage/stagiare: american culinary federation, main titles/ranks in kitchen hierarchy, chef de cuisine: making commands, sous chef, chef de partie, the mof : recognisable by their famous red, white and blue collar, the. Meilleurs ouvriers de france earn their title for excellence. Artisans of the word, haute couture, building design, hair dressing and decoration, they are chosen for their expertise, talent and creativity. The title confers national and even international renown on its holders: the history of the meilleurs ouvriers de france (mof) begins in 1924.
