BonAppetit:TheWorldofCulinaryArts

ReidSmith

EnglishIIIHonors
Mrs.Kopp
February26,2015

Smith1

ReidSmith
Mrs.ChristineKopp
EnglishIIIHonors
26February2015

BonAppetit:TheWorldofCulinaryArts
Foodsymbolizesthetruemeaningofsurvivingandthriving.Itremainsasimple
necessityforthehumanbodymerelyatoolusedtomeetthehumanbodysrequirementfor
nutrientsandtokeepitaliveandhealthyfoodcanalsobecomeavesselofcreativeexpression
andexotictastethatcantantalizethesensesandprovokecomplexthought.CulinaryArtistssuch
aschefsoftenstriveforthelatter,andactivelyseektoimprovetheirwork.Chefscreate
somethingpleasingtotheeyeinadditiontopleasingtothetongue,andinterestconsumerswith
innovativeprospectsforrecipesanddishes.Culinaryartsrequiresanenticingcreativethinking
process,offersvariouscareeropportunitiesthatdemandhandcraftedmasteryoffoodthrough
restaurantsandcateringbusinesses,integratesscientificandartisticfieldsthankstothecontinual
advancementsinfoodscienceandmodernartisticinterpretations,andaffectsculturesandtheir
identitiesonaninternationalscale.
Culinaryartsplayanessentialpartinthesurvivalofthehumanpopulacesincetheworld
began,ashumansrequirefoodfornutritionalpurposes.Duetothis,targetingexactlywhereand
whencertainingredients,recipesandotherculinarymethodscameaboutprovesamonumentally
difficulttask.However,certaindistinctionshavebeenmadeforingredientsandfoodsthatlink
themtotheirplaceoforigininhistory.Forexample,ancientGreekcivilizationshadtakena

Smith2

likingtowineinthefirstmillenniumbeforethecommonera(B.C.E.),anditspopularityhelped
theGreeksspreadtheirseabornetradeandtheirphilosophicalideastoothercountries(Standage
11).AftertheGreekcivilizationshadpastandfallen,Romancivilizationshadconformedwine
intoChristianritualsandtiedtheideaofwinetoChristianideals.WhiletheriseofIslam
eventuallybroughtthecollapseoftheRomanempirein476commonera(C.E.),wineremains
commonlyconnectedtocatholicritualstoday(Standage11).Anotherproductpopularizedin
EuropebytheGreeks,coffeealsohelpedtospreadGreekidealsandphilosophy,anddespite
theirempirefallingapartintheageofBCE,hadalargeinfluenceonpopularimportsandexports
otherEuropeannationsforgenerationstocome.Forexample,Londoninparticulargrewfondof
coffeethroughoutthe17thcentury,andprovedcommonlyusedbyGreekphilosophersand
broughtclarityofthought(Standage12).Coffeealtogetherwouldthengraduallyspreadacross
theworldovertime,andeventuallycametonewernationsintheNorthAmericassuchasthe
UnitedStatesandCanadatogainevenmorepopularity.Bothwineandcoffeeplayanintegral
roleinmanydifferentoccasionsanddishesandstillholdrelevanceintodaysmarketplace
worldwide.Justastheseingredientshaveadvancedandchangedovertheyears,jobsandcareers
thatutilizetheseproductsintheculinaryfieldhaveaswellthroughmanydifferentformsof
careeropportunities.Quitepossiblythemostpopularforbothproductsremainsthetriedand
truetraditionalrestaurantandcafe,andmakesforasuitableworkplaceforthosepursuinga
careerasaprofessionalchef.
Manyvariouscareeropportunitieshavebecomeavailableinthefieldofculinaryarts,
suchasaprofessionalchefinarestaurant.Therestaurantandculinaryartsindustryasawhole
hasacontinuousincreaseofnewworkerseachyear.Infact,multipleestimationsshowthat

Smith3

nearly13.5millionworkersareneededintheworkplaceasof2014(Reese32).Thelifeofa
professionalchefopensupavarietyofpotentialopportunitiesforcareersandcreativepursuits.
Chefscancookforabroadaudienceataformalrestaurantwheremanycustomersmaycomein
toorderaparticulardish.Acookcanalsodelegatetheirprioritiestoacertainpersonorgroup,
aspersonalchefsoftenworkforcelebritiesorsportsteams.However,withallthese
opportunitiescomesresponsibilitiestoupholdandmanagetotheirfullextent.Maintaining
cleanlinessandsanitationinthekitchen,keepingadiverseandcreativemenusotheirselection
doesnotbecomeboring,andconsistentlymanagingtheirtimeandprecisionintheworkplacefor
themselvesandpotentialpeers.Alloftheseissuesrequireevaluationinorderforachefto
efficientlyandeffectivelycreateuniquedishesinatimelymannerfortheircustomer.Achef
musttakeituponthemselvestounderstandwhattheircustomerwantsandthecurrenttrends,and
adapttomaintaintheirbusiness.Whilealltheseresponsibilitiesrequiredforevensomebasic
careerswithinculinaryartsmayseemtedious,theyprovemandatorytoinstillthesenseofasafe
environmentforyourcustomerandworkplace.Despitetheserequiredtasks,itentirelydepends
ontheculinarycareerathand.Manyoccupationsvaryingfromexecutivechefs,souschefsand
personalchefstypicallyoperatethetraditionalrestaurantcareersofculinaryarts.Executive
chefsoftenholdtheplaceasheadchefandbossofthekitchen,andorganizethekitchenandits
managementtoefficientlycookdishes(Morey).Thesouschefactsasthesecondincommand
forthekitchenanditsstaff,andmanageswhenthekitchenremainsunattended.Lastly,personal
chefscanoftenvaryinoccupationandjobsdependingonwhattheircontractorrequiresthemto
do,andpersonalchefsforcelebritiesandfamousofficialsasprimeexamples.Opportunities
havegraduallybecomingmoreavailableeverywhere,andjobswithintheculinaryartsandmore

Smith4

particularlyrestaurantshaveaswell.Demandforrestaurantshaverisenexponentiallyoverthe
years,andasaresult,morejobsforchefsandotherworkersinthefieldofculinaryartshave
becomemoreaccessible.Infact,anincreaseinfamiliesandamoreaffluentelderlypopulation
meansmorebusinessforrestaurantsofferingatraditionaltableservice(Reese33).Asmoreand
moreconsumersandcustomersbecomewillingtopurchasemoreluxuriousandtraditionalfood
overtime,boththeconsumerandtherestaurateurwillultimatelybenefitasaresult.However,
thesuccessmaynotonlyremainlimitedtothetraditionalrestaurateur,asmanyothercareer
opportunitieshaveopenedupduetoadvancementsofscienceallowingeasypracticalityand
accessibilityoffoodfortheconsumer.Theflexibilityofculinaryartsallowsdifferentchefswith
variousabilitiestohonetheirparticularstrengths,suchascateringjobsorscientificallymodified
foods,andbenefitasaresult.
Cateringjobswithinthefieldofculinaryartshavealsocontinuouslygrownastime
movesonandmorepeoplejointheworkforce.Astimeadvancesandsocietydemandsformore
practicalityandquickresponsivenessgenerallyallservices,cateringhasgraduallyflourishedby
allowingthosewhowishtohavefooddeliveredwheretheywantwhentheywant.Infact,
ResearchbytheNationalRestaurantAssociation(NRA)detailsthatsocialcatererssalesin2013
wereestimatedtohit8.38billiondollars,about5.6%largerthantheyearprior(Miller&
Washington161).Thecateringbusinessasawholecomplementsthetrendofwantingthings
thereandendwhenacustomerwantsthem,andcanfallundermanydifferentevents.Catering
providerscancatertoweddingsbybaking,craftinganddesigningtheirdesiredcakefortheir
weddingdayandtypicallybringingitbyvan.Theycancomeandcatergrilledfoodssuchas
burgersorsteakstoalargeamountofpeopleforafundraiserorspecialevent.Ortheycaneven

Smith5

simplycomeanddelivertosomeonethatwantsfoodattheirhometheflexibilityofthejob
allowsthetargetaudiencetostaydiverseandandproductivityconstantlyfruitful.Asurveyfor
consumersdonebyTechnomicshowsthatnearly40%ofcustomershaveincreased
entertainmentactivitiesandgatheringsattheirhome(Miller&Washington161),andasaresult,
leavesahighpotentialdemandforcatering.Gradually,peopledesiretostayathomeandstill
havethingsthatrequireleavingtoacquire.Cateringbusinessescansatisfythatdesireby
deliveringthefoodsthattheywanttothem,withoutrequiringthemtoleavetheirhouse.Catering
careersalsocansucceedbyfollowingdifferenttrends,suchascateringicecreamduringtheor
grillingouthamburgersduringthehotsummerdays.Thesetrends,however,donotremain
constantandcanstayrelevantdependingonanumberoffactorsincludingseasonalandsocial
changes.Cateringstandsasamoreuniquecareerchoiceforemployersandemployeesto
partakeduetothedifferentvariablesthatpersistthroughoutthejob.Frompreparationto
transportationofthemeal,cateringrequiresmanyvaryingskillsetstofinishthejob.However,
somehaveotherskillsetsrelatingtowardsfood,suchasqualityassuranceandaffordabilityof
foodsusedinrestaurantsorgrocerystoressuchaschicken,beef,etc.Thesescientistscreate
thesefoodsthroughefficientandcosteffectivemeans,withtheintenttokeepthemeasily
accessibleforthepublic.
Foodscienceencapsulatesmanyparticularcorporationsthatseektofeedthemassmarket
industry,thesameonethatwantsinstantresultsforfood.Theysearchforwaystomakefoods
costefficientforboththeconsumerandtheparentcompanysotheparentcompanycanmass
producemoreandconsumerscanconstantlyobtainthemeasilyandaffordably.Thisappliesto
manydifferentbusinesses,includingfastfoodandsnackcompanies,butalsotopackaging

Smith6

companiesofgroceryfoodsandingredientsusedforanyfoodproviderfromrestauranttoan
averagehousehold.TakeMoyParkLtd,.forexample,apopularmanufacturerofpoultryin
Europe,astheyconstantlyneedtopreparefoodthatarrivesquicklyandstayseasytoprepare
whilenotcompromisingonthetaste(ServingUpTastyCareers80).Thenewculinarymarket
seeksnewfooddevelopmentstoinnovateonthefoodindustryandstopitfrombecomingstale.
MoyParkrecognizesthis,andJoannaColvin,directoroffooddevelopmentatMoyPark,seeks
tomeettheexpectationsofconsumersbyinvestingintonewerprojects,anddeliveringmore
culinaryinspiredproducts(ServingUpTastyCareers80).Tocreatenew,uniquetastes
efficientlyasMoyParkintendstodo,visionariesfromallsortsofcareersmustcomeinandhelp,
mostnotablyfoodscientists.Foodscientistscantakeaformulathatworksandstayscost
efficientfortheparentcompany,andmassproduceittokeepprofitsupandconsumerswanting
more.Foodscientistsworkdayinanddayouttryingtofindwaystohooktheconsumerwith
foodsthatremaintargetedatjustalowenoughpricetohavetheirproductappearasacheap,
reliablealternativetoanexpensivemealandhavetheconsumercomingbackformore.
However,foreverycheforanyworkerinthefieldofculinaryartsneedsafinetunedcreative
process.Tokeepcreatingnewanduniquefoodsanddishestoinvokeasenseofcontinual
enjoymentandinnovationthatallowsthefoodindustrytostayfreshandexciting.
Eachdifferentchefshouldhavetheirownmethodandstyletowardstheircreative
processinthekitchen.Havingtheirownstyleofcooking,whetheritpertainstoaddingor
changingdifferentingredientstowardsthetypicalformulaofpreparingadishinauniqueand
artisticmanner.Addingauniqueflareorapproachtofoodscanleadtoanewandinnovative
formofcookingorevenhowpeopleobtainfood.Takefastfoodforexample,astimewenton

Smith7

andtechnologyimproved,practicalitysoonbecameanexpectednormwithfood.Utilizingnew
technologies,fastfoodcompaniessuchasMcDonaldsorChickFilAwouldmakefoodmore
accessibleandpracticalforconsumption.Thischangedmoderncultureandhowpeopleeatfood
forgenerationstocome,bymakingthesefastfoodestablishmentsanalwaysaccessiblesource
forfoodandsalescontinuetoskyrocketduetothisinnovationoffastfood.Thisinnovation
showswhatacreativeprocessintheculinaryartscantrulydo,andnotonlyappliesinthe
industryitself,butinthekitchenaswell.Chefsshouldfollowtheirownpersonalstyletowards
theirorganizationalandcreativeprocessinthekitchen.Havingreoccurringprocessesand
subprocessescouldhaveadirect,positiveandcumulativeimpacttowardsthecreativeprocessof
achef(Horng&Hu382).Chefsthathavetheirownwayofmakingfoodscanformtheirown
signaturestyle,andbydoingsocanmakethemselveseasilyidentifiablebytheiruniquetastes.
FamousChefs,suchasBobbyFlayandGuyFieri,havegarneredmassivepublicappealthrough
theirowntelevisionshowsandmerchandise.Bothhaveachievedgreatculinarysuccessby
takingchancesintheculinaryfield.JohnMorey,executivechefoftheBankofAmerica
Stadium,saysbusinesshasbeenonaninclinesincetheFoodNetworkhasbroughtourfield
intothehomesofeveryone.Popularchefslikethemandothersonhaveformedadistinct
culinaryidentitythroughthefoodsandproductstheymake.Althoughsuccessful,thesepersonal
stylescangraduallychangeandadaptforthebetterandcanalwaysimprove.Acreativeproduct
orworkcanindefinitelyimproveuponrefinement(Horng&Hu382),andformafresh,unique
trendthatcaninnovateandchangetheindustryasawhole.
Innovationwithinanyindustrycanreinvigorateastagnatingmarketbychanging
processesupandfindingnewwaystocreateproductsforconsumers.CulinaryArtsespecially

Smith8

fallsunderthesespecifications,andhavingnewchefsalteringthepopulartrendsinthefieldcan
provepositiveforbothconsumersandchefsalikebyprovidingnewavenuestoexploreand
recipestomake.Ofcourse,asgenerationsprogressandolderchefsdecidetoleavetheindustry,
neweronesmusttaketheirplaceandhaveanadequateeducationtoputthemontherightpath
towardsuccess.Educationalopportunitiesforpursuitsinculinaryartshaveadvanced
tremendouslythroughyearsofcreativeprogressionintheculinaryfield,andassuch,schools
haveprogressedtoo.NoteworthyschoolssuchasJohnson&Waleswithlocationsinvarying
areasfromDenver,ColoradotoCharlotte,NorthCarolinaandLAcademiedeCuisineinthe
Washington,D.C.areahaveawidevarietyofcoursesvaryingfromthescienceoffoodand
nutritionalexpertise,toskillsutilizedbyrestaurantchefssuchasmanagementskillsandfood
sustainability.Theopportunitiesforcraftingandcreatingelegantcuisineandfreshideasinthe
industryhasincreasinglyexpandedthroughtheyears,infacttherehasbeena
graduationtojobsuccessrateof98%forover28yearsinthefamedculinaryschool,Johnson
&Wales(Reese39).Thispercentagewillincreasesimilarlyinotherschoolsastimeprogresses,
populationincreasesleadingtoademandforchefsandcooks,andnewcareerscontinuallyassist
innovationinthefieldwithnewtechnologiesandmethodsthatcomeovertime.Duetothis,
graduatesheadingintoafieldregardingculinaryartsastheirprimarycareercanexpect
reasonableopportunitiesforjobsandcareersrightoutofthegate,andearntheexperiencethey
needtoadvancetoahigherlevel.
Whileidealimageofworkersintheculinaryfieldstypicallyleanstorestaurantsand
preparingmealssimplyforconsumption,fooditselfhasevolvedthroughoutthegenerationsby
chefswhotendtothinkoutsideofthebox.Craftingcreativeideas,thesechefscreatetrendsand

Smith9

formnewquestionstowardsthecomplexityofculinaryartsaswhole,andiffoodasawholehas
toremainsimplyameanstoobtainrequirednutrients.Interpretationsoffoodasarthave
remainedpopularforgenerations,throughrealisticportraitpaintingsoffoodontable,tothe
moreextravagantandbizarremethodsofutilizingfoodtomakesculptures.However,
comparisonshavebeenmadetobothfamousartiststhatcreatemoretypicalartsuchaspaintings,
andculinaryartistswhomaketheirfoodappealingtotheeye.Claimsthatculturesaroundthe
worldbothhavedifferentformsofartandfood,andthatbothcantakemanyforms(Sullivan).
Rangingfromfinearttopopart,andnouvellecuisinetosoulfood,theargumentthatbothfood
andartcanhaveaplethoraofformsandconnotationsappearsjustified.Evencomparisons
betweentraditionalartistsandculinaryartistshavebeenestablished,oneofwhichcomparedthe
influentialabstractartistJacksonPollockandhisuniqueexpressioniststyletothewellrenowned
SpanishchefJosAndrsforbeingfamousandartisticintheirrespectivefieldsofwork
(Sullivan).Whilebothhavetheirownmethodsandentirelydifferentworkinghabitsandcareers
asawhole,thefactthatbothcancreateandapplytheircreativeskillandimaginativeprowess
intoaworkthatcanprovokeinterpretation,meansbydefinitionbothhaveartisticqualities.The
veryideaofthecreationandconsideringthepreparationoffoodasaformofartisticexpression,
meansthatfoodasawholeshouldbeconsideredart.Theargumentoveralljustshowshowfar
foodhasevolvedonitsownthroughthecontinualunderstandingofcookingandfoodbyadding
asortofhumanelementandinterpretationtoitandmakingfoodingeneralmorethanjustabare
necessityforsurvival,tomoreofanartisticstatement.Theadaptivenatureoftheculinary
industryleavesgreatroomforthemodernizationofolderingredientsandfoodsalike,andcareer
opportunitiesforthosejoiningtheinthenearfuture.Thisstandsasatestamenttothecreative

Smith10

processthatbothnewandoldchefsholdtowardtheirdishestocreatefresh,uniqueideasthatset
trendsandsparkinterestintheconsumer.
Everygoodchefhastheirownformofcreativeprocessthattheyabideby,andutilizeto
makesomethinginnovative.ThroughresearchmadebyscientistssuchasGeneploreandWallas,
whohavecreatedfouridealstepsforthechefssuccessthosebeingideapreparation,idea
incubation,ideadevelopmentandverificationofthenewworkscreativityforthemealathand
(Stierand,Marc,&PaulLynch339).Thepreparationfortheidearequiresasessionof
brainstorming,theretheideawillmanifestandformapreliminarybasisofthingssuchas
ingredientsthatthemealwouldcontain.Next,theincubationoftheideawouldsimplymeanto
holdontheideaandallowwhateverrecipeitmayapplytogrowthroughideadevelopment,
wheretheexactingredientsandpreparationofthemealaredecidedandconcludedupon.Last,
butnotleast,theverificationofanewworkscreativityensuresthatsaiddishholdsinnovative
qualitiesbyutilizingcreativeideasthataddtothedishasawhole.Whilethisapproachto
creativethinkingcouldtheoreticallyapplytojustaboutanylineofworkrequiringcreative
thinking,theculinaryartstakecenterstageinthislineofthinkingbykeepingtheconsumer
enthralledthroughnewtastes.Customersdonotknowwhatnewideastheytrulydesireand
wanttoeat,andseektheinnovatorsintheculinaryartsattempttobringimaginativeinnovations
thatpotentiallyspawnpopularity.Whilethereliesstaplefoodsthathavelastedgenerationsand
stillholduptoday,suchasthetraditionalAmericanhamburger,innovativechefsseektocreate
thenextbigthingthatstandsthetestoftimeandacquiresalargeaudiencetoappealto.New
chefscantakethesemethodsandattempttochangeculturesinternationallyjustasfoodhas

Smith11

throughgenerationsacrosstheworldthroughvaryingamountsofstylesandrecipesdepending
onthecountry,andcanspellsuccessforchefsoldandnew,nomatterwherethecheforiginated.
Internationallyspeaking,thoseintheculinaryfieldhavegarneredmassappealand
successinpracticallyeverynationworldwide,andhasonlygrownevenstrongerastimegoeson.
Forbasicallyallcountries,culinaryartsandlocalfoodsremainsasahugeincentivetovisitand
motivatestourism,infactculinarytourismhasslowlybecamethemostimportantfactorof
internationaltourism(Horng&Hu382).Touristsvisittotasteflavorstheyhaveyetto
experience,andtounderstandhowthesefoodswerecreatedbyanationsculture.Thosefoods
alsoinfluencedcultures.TheasiancountryofTaiwan,forexample,hastypicallyattemptedto
meshtheirtraditionalfoodswithethniconesfromothercountries,andhaschangedasaresult
(HuiTun87).Asaresult,Taiwanhasformedasortofidentitycrisisregardingthetypesoffood
thatfloodthemarketplaces,andglobalizationfromChinesetourismandnationalistic
dominationin1945bytheChineseNationalistPartyhaveputTaiwansculinarydiversityatrisk
(HuiTun87).Despitetheseeventsoccurringdecadesago,theystillhavelingeringinfluences
todayandChineseculturehasbeendeeplyrootedintotheTaiwaneseculture,especiallytheir
food.WhilethismeansthatTaiwancouldbecomealargemixtureofflavorsandideasfrom
multiplenations,thereareTaiwaneseactivistsattemptingtocounteractthisandrevitalizeolder,
traditionalTaiwanesecuisine.Thefactthatfoodcanhavesuchaninfluenceonthecultureand
spiritoftheTaiwanesepeopleremainsashiningexampleofhowfoodcanhavesuchalasting
impactontheidentityofacountry,andthedifferentfoodsthatoccupythem.Career
opportunitiesinternationallywillexpandastimemovesonandnewfoodsbecomeintroduced,
morphingandchangingculturesandtraditionsasnewtechniquesandtrendsarebroughtintothe

Smith12

culinaryfield.Manycountrieshavebeguntoacceptotherculturesandtheirtraditionalfoods,
andasaresultcanmanipulateandchangeoldtraditionstoformnewones,makingcontemporary
identitiesincountriesforforeignnationstorecognize.However,therestillremainsthedesire
notbreakwhatisnotbroken,andkeepthedelicaciesofoldjustasthecountrieshasdonebefore.
That,essentially,operatesasthecoreideaofculinaryartsandthefreedomofexpressionit
entailswhetherthefoodbeoldornew,bothhadsomeinfluenceontheculturalidentityofthe
nationshistoryanditsculinarydiversity.Chefs,regardlessofthenationality,aspiretocreate
newproductsanddishestoinnovateanddazzletheindustryandtheirconsumerstoultimately
provetheimportanceofculinaryartsasanindustry.
Culinaryartsforceschefsandotherfoodaficionadostothinkdeeperfortheircreative
processesbysupportinginnovationandnewrecipesthroughthefouridealstepsforchefs
success,andformingtheirownuniquestylesandsubprocesses.Italsomakesroomfora
plethoraofopportunitiesintherestaurantandcateringbusinessmadeevidentbytheincreasing
demandofnewworkersandbusinessestomeetthepublicsdemandforpracticality.
Additionally,ithasagraduallyadvancingscientificandartisticfieldthatwillonlygrowin
popularitythankstoinnovationsintechnologyandartisticimportancetothemediumasawhole.
Finally,culinaryartsandnativefoodsforgeinternationalculturesandtheiridentitiesthrough
whatfoodstheyserve,andcanchangethroughnewvisionariesbringingtheirownuniquetouch.
Overall,culinaryartswillalwaysremainanextremelyrelevantcareerduetotheconstantneed
fornutritionalvalue.Theseidealsholdsacomplex,thoughtprovokingsideofflavorsthat
everyonecanmakeaconnectiontowithendlesspossibilities.

Smith13

WorksCited

HuiTun,Chuang."TheRiseOfCulinaryTourismAndItsTransformationOfFood
Cultures:TheNationalCuisineOfTaiwan."CopenhagenJournalOfAsianStudies27.2
(2009):84108.BusinessSourceComplete.Web.4Jan.2015.
<http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=1c3578ed78e248f0b606
04d8facf0c47%40sessionmgr115&vid=7&hid=124>

Horng,JeouShyangandHuMengLei(Monica)."TheCreativeCulinaryProcess:Constructing
AndExtendingAFourComponentModel."CreativityResearchJournal21.4(2009):
376383.AcademicSearchComplete.Web.6Jan.2015.
<http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?vid=11&sid=1c3578ed78e248
f0b60604d8facf0c47%40sessionmgr115&hid=124>

Miller,RichardK.,andKelliWashington."Catering&Banquets."Restaurant,Food&Beverage
MarketResearchHandbook(2013):161162.SmallBusinessReferenceCenter.Web.4
Jan.2015.
<http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?vid=19&sid=1c3578ed78e248
f0b60604d8facf0c47%40sessionmgr115&hid=124>

Morey,John.Personalinterview.February23,2015

Smith14

Reese,David.FlatheadValleyCommunityCollegeCulinaryArtsstudentslearnthepointsof
food.BigforkEagle(MT).23Jul.2014.Print.
<http://web.b.ebscohost.com/ehost/detail/detail?vid=27&sid=1c3578ed78e248f0b606
04d8facf0c47%40sessionmgr115&hid=124&bdata=JkF1dGhUeXBlPWlwLGN1c3R1a
WQmY3VzdGlkPXM4NDU1ODYxJnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d#db=n5h&A
N=2W63850478747>

Reese,Susan."CareerFocus:CulinaryArtsEducationForATasteOfSuccess."Techniques:
ConnectingEducationAndCareers79.4(2004):3145.ERIC.Web.3Jan.2015.
<http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?vid=31&sid=1c3578ed78e248
f0b60604d8facf0c47%40sessionmgr115&hid=124>

"ServingUpTastyCareers."Grocer236.8096(2013):80.SmallBusinessReferenceCenter.
Web.4Jan.2015.
<http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?vid=37&sid=1c3578ed78e248
f0b60604d8facf0c47%40sessionmgr115&hid=124>

Smith15

Sullivan,Jim."TheCaseForFoodAsArt."Nation'sRestaurantNews48.5(2014):29.Small
BusinessReferenceCenter.Web.4Jan.2015.
<http://web.b.ebscohost.com/ehost/detail/detail?vid=41&sid=1c3578ed78e248f0b606
04d8facf0c47%40sessionmgr115&hid=124&bdata=JkF1dGhUeXBlPWlwLGN1c3R1a
WQmY3VzdGlkPXM4NDU1ODYxJnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d#db=b9h&A
N=94952092>

Standage,Tom.TheHistoryoftheWorldinSixGlasses.NewYork:Bloomsbury,2005

Stierand,Marc,andPaulLynch."TheArtOfCreatingCulinaryInnovations."Tourism&
HospitalityResearch8.4(2008):337350.BusinessSourceComplete.Web.6Jan.2015.
<http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?vid=45&sid=1c3578ed78e248
f0b60604d8facf0c47%40sessionmgr115&hid=124>