《厨房成功之道》

English | 2025 | ISBN: 1978840136 | 272 Pages | True PDF | 1.95 MB

The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environment?

Making It explores how the career path of restaurant workers depends on their accumulation of kitchen capital, a cultural asset based not only on their ability to cook but also on how well they can fit into the workplace culture and negotiate its hierarchical structures. After spending 120 hours working in a restaurant kitchen and interviewing fifty chefs and cooks from fine-dining establishments and greasy-spoon diners across the country, sociologist Ellen Meiser discovers many strategies for accumulating kitchen capital. For some, it involves education and the performance of expertise; others climb the ranks by controlling their own emotions or exerting control over coworkers. Making It offers a close and personal look at how knowledge, power, and interpersonal skills come together to determine who succeeds and who fails in the high-pressure world of the restaurant kitchen.

餐馆行业是美国为数不多的几个能让来自低收入背景的人仕阶层晋升到权力和声望之上的领域之一。然而，在美国餐馆里雇用的400万多名厨师和食品准备工人中，并不是所有人都能升至顶级的职业地位——即成为大厨。什么因素决定了在这一竞争激烈且充满压力的工作环境中的晋升？ 《Making It》一书探索了餐馆工人的职业发展取决于他们积累的厨房资本，这种文化资产不仅基于他们的烹饪能力，还基于他们在职场文化和控制其等级结构方面如何适应的能力。作者社会学家Ellen Meix 在花费120小时在餐馆厨房里工作并采访全国范围内五十余名来自高档餐厅和油腻餐馆的大厨和大厨之后，发现有许多积累厨房资本的策略。对于某些人而言，这需要教育与展示专业知识；而另一些则通过掌控自己的情绪或控制同事来提升职位。《Making It》一书提供了一个近距离且个人化的视角，揭示知识、权力和个人技能如何结合以决定在餐馆高压世界中谁能成功谁会失败。

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