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Food and beverages
Should time be invested in nurturing the next generation of Culinarians in order to improve the profession? Is fear and intimidation acceptable in a professional kitchen? Can we identify the reasons behind the high levels of staff turnover? In this paper I hope to address these questions, and to discuss mentoring as a model for nurturing culinary talent.
Mac Con Iomaire, M. (2008) Understanding the Heat - Mentoring: A Model for Nurturing Culinary Talent. Journal of Culinary Science & Technology. Vol. 6, No. 1. pp.43-62, DOI: 10.21427/d7dq9k