Understanding the Heat--Mentoring: A Model for Nurturing Culinary Talent

What is the role of work-placement mentoring in nurturing the next generation of Culinarians in order to improve the culinary profession? Is fear and intimidation acceptable in a professional kitchen? What is meant by professional kitchen? Can the reasons behind the high levels of staff turnover in kitchens be identified? What is meant by the term mentoring? In this article I hope to address these questions, and to discuss mentoring as a model for nurturing culinary talent. I draw upon both personal experiences and those of students who have experienced mentoring as part of the Professional Internship Module of the BA in Culinary Arts in the Dublin Institute of Technology to support my position. [ABSTRACT FROM AUTHOR]; Copyright of Journal of Culinary Science & Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)