What makes a great chef?

Pratten, John D. (2003) What makes a great chef? British food journal, 105 (7). pp. 454-459. ISSN 0007-070X

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Abstract

The development of the UK restaurant industry is briefly outlined, and then the study seeks to examine the skills and characteristics needed to progress as a chef. Rather than describe the factors that drive workers from the trade, they are explored as problems which must be accepted and overcome, and virtues which must be acquired if anyone aspires to become a great chef. Sources include the comments of top chefs, food writers and others within the industry, as well as lengthy discussions with, and observations of, those working within the sector.

Item Type:	Article
Peer-reviewed:	No
Date Deposited:	18 Dec 2006 15:48
Publisher:	Emerald Group Publishing Ltd.
Additional Information:	Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in the British Food Journal, published by and copyright Emerald Group Publishing Limited.
Divisions:	Faculties > MMU Cheshire (Legacy)
URI:	https://e-space.mmu.ac.uk/id/eprint/6615
DOI:	https://doi.org/10.1108/00070700310497255
ISSN	0007-070X

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