User:Leslie.dicharry/Chef de cuisine/Bibliography


 * Trubek, A. B. (2001). Haute cuisine: How the French invented the culinary profession. University of Pennsylvania Press.
 * Wellton, L., Jonsson, I. M., & Svingstedt, A. (2017). “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality & Tourism Administration, 20(4), 400–422. https://doi.org/10.1080/15256480.2017.1397584
 * Allen, H., & Mac Con Iomaire, M. (2016). Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens. Journal of Culinary Science & Technology, 15(3), 187–222. https://doi.org/10.1080/15428052.2016.1225538
 * Leschziner, V. (2016). At the Chef’s Table: Culinary Creativity in Elite Restaurants. Stanford University Press.