13:I[2754,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 14:I[8387,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 17:I[2972,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],""] 15:T553,

Culinary Memoirs: A Taste of Kitchen Life Behind the Scenes

In two compelling new books, 'Care and Feeding' by Laurie Woolever and 'Cellar Rat' by Hannah Selinger, readers are offered intimate glimpses into the complex and often grueling world of professional food service.

Woolever's 'Care and Feeding' provides a nuanced exploration of the personal and professional challenges faced by those working in culinary environments. Drawing from extensive interviews and personal experiences, she illuminates the emotional labor and resilience required in restaurant kitchens.

Selinger's 'Cellar Rat' takes a different approach, focusing on the wine industry's behind-the-scenes dynamics. Her narrative reveals the intricate knowledge and passion required to excel in wine service, challenging romanticized perceptions of sommelier work.

Key insights from these works include:

The significant emotional and physical demands of food service careers
Personal stories of perseverance and professional growth
Unvarnished perspectives on workplace culture in culinary industries

Both books contribute meaningfully to understanding the human stories behind professional food and beverage service, offering readers a compassionate and realistic portrayal of these challenging careers.

16:T5e4,

When Cancer Becomes a Classroom: A Professor's Extraordinary Response

When Stanford engineering professor Robert Sutton was diagnosed with cancer, he did something unexpected: he decided to teach a class about his experience. Instead of retr

Professional Resilience on FusePop