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.

Ellen T. Meiser, a sociologist and author, explores success in the competitive restaurant industry. She discusses how 'kitchen capital'—both skills and emotional intelligence—affects career growth. Ellen shares insights from her 120 hours in kitchen environments and interviews with fifty culinary professionals. Topics include the impact of COVID-19, the identity struggles of chefs, and the stark contrasts between working in small establishments versus larger franchises. Her findings reveal the intricate dynamics and social hierarchies that shape the culinary world.