
New Books in Anthropology
Ellen T. Meiser, "Making It: Success in the Commercial Kitchen" (Rutgers UP, 2024)
Sep 27, 2024
Ellen T. Meiser, a sociologist, dives into the competitive world of the restaurant industry, revealing how workers from lower-class backgrounds can rise to chef positions through a concept she calls 'kitchen capital.' She shares insights from her 120 hours in kitchen environments and interviews with 50 chefs, discussing the different strategies for success, emotional control, and workplace dynamics. Meiser also tackles challenges faced during the pandemic and the divide between front-of-house and back-of-house operations, all while highlighting the unique camaraderie in the culinary world.
46:54
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Quick takeaways
- Success within the culinary industry is shaped by individual backgrounds and experiences, impacting how kitchen workers perceive their achievements.
- The episode highlights the challenges of high turnover rates and burnout in the restaurant sector, exacerbated by physical demands and inadequate wages.
Deep dives
The Concept of Success in Culinary Professions
The podcast discusses the complex and varied definitions of success within the culinary industry, particularly among kitchen workers. Many individuals perceive success differently, influenced by their backgrounds and experiences in the kitchen. Interestingly, the notion of being 'ordinary' is deeply examined, revealing how people in the culinary field often resist being labeled as average despite their commonality. This contrast suggests that while the industry celebrates extraordinary achievements, there exists a significant number of workers navigating their careers in more mundane, yet equally valid, ways.
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