Chef’s sabbatical: An analysis of chef’s gastronomic research through culinary tourism

In my search of the internet to see if there was anyone else that had done some degree of food tourism around culinary arts, gastronomy and food innovation research like I am doing, I came across this. I look forward to bring back my knowledge of Indian and Thailand food products and cooking techniques and see where I can incorporate them in my work.

This article should appeal to my scientist and academia friends and teachers. My friends Linda and Nayab in Kerala, India who I have been working with to develop a culinary tourism program I think will be most interested.

 

 

 

 

 

 

 

 

 

 

 

 

 

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International Journal of Gastronomy and Food Science –  Author: Watson Baldwin

Technological and Higher Education Institute of Hong Kong, 12F South Block, 133 Shing Tai Road, Chai Wan, Hong Kong

Chefs have long looked to various aspects of food, culinary trends, restaurants and their peers for inspiration. So
much that they take time away from the line to go deep into culinary cultures across the globe as spectators,
diners, tourists and even as line cooks to find the inspiration behind their new dishes or menu items. The premise
of a chef’s sabbatical is not a new theory or trend, but rather a new explanation of a rite of passage in the culinary
world via culinary tourism. At the start of a chef’s career, they are encouraged to work and gather experience
from a number of restaurants before becoming an Executive Chef. However, when they do become an Executive
Chef, it is difficult to take on multiple tasks or work at different restaurants to further their knowledge outside
the kitchen. This is where the chef’s sabbatical premise is put forward.

This is the full article in pdf file – Click here to read article in full …
Chef’s sabbatical: An analysis of chef’s gastronomic research through culinary tourism