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"Summary: Forget the restaurant compiled by a panel of mysterious experts, this guide is by the real insiders: more than 400 of the world's leading chefs. Listing their favourite places to eat from neighbourhood eateries to high-end restaurants, 'Where Chefs Eat' is the ultimate guide to the world's best food."

"Many traditions in the world require women to master cooking at an early age. Cooking in a traditional kitchen (domestic area) – always attached to women – is often interpreted as an obligation and a form of women’s service to their families, spouses, children, and other people in their lives. Hence, cooking in the domestic space is an undefined job. When these activities shift to a public space, it becomes a profession, with a professional work area, and the workers are predicated professional chefs. Ironically, the professional kitchen, which people assume, could easily be run by women, is controlled and dominated by men. This study focuses on the experience of female chefs in professional kitchens, noting the problems they face and often hinder their career paths, explaining their low numbers. This qualitative study is a feminist perspective with data collection methods from in-depth interviews with female chefs in professional kitchens. The analysis of the primary data was conducted by applying the theory of gender at work developed by Aruna Rao. Our research shows that female chefs face multiple barriers working in professional kitchens: both subtle and overt discrimination, various types of oppression, conscious or otherwise, influencing their decisions when choosing between work and family. This study shows that during their careers female chefs frequently face various gender-based obstacles arising from ability, resources and support, social norms, and deep structures, as well as rules and policy."

"Kegiatan memasak di dapur tradisional (area domestik) sering kali dilekatkan pada diri perempuan dan dimaknai sebagai kewajiban sekaligus bentuk pelayanan perempuan kepada keluarga, pasangan, anak-anak, bahkan orang-orang lain yang berada di dekat kehidupan si perempuan. Dengan kata lain, memasak di ruang domestik merupakan pekerjaan tidak terdefinisi. Namun ketika kegiatan memasak beralih ke ruang publik, berubah menjadi sebuah profesi, dengan area kerja yang disebut dapur profesional. Orang-orang yang bekerja di dapur tradisional diberi predikat chef profesional. Ironisnya, perempuan yang sejak berabad-abad lalu telah lekat dengan kegiatan memasak, justru sulit untuk memasuki apalagi menguasai dapur profesional yang sangat dikuasi dan didominasi laki-laki, mulai dari bidang ilmunya (tata boga) hingga industrinya. Sebagai sebuah keterampilan, memasak sejatinya adalah kegiatan yang dapat dilakukan oleh siapa saja, apa pun gendernya. Pada kenyataannya, kegiatan memasak baik di dapur tradisional maupun dapur profesional, selalu menempatkan perempuan pada posisi yang marginal dan tersubordinasi. Untuk mempelajari mengapa perempuan, yang kerap disebut sebagai “ratunya dapur tradisional”, justru sulit menguasai dan mendominasi dapur profesional. Untuk itu, kami membedah sejumlah penelitian terdahulu yang banyak menganalisis mengenai kehidupan kerja perempuan chef, termasuk berbagai bentuk ketidasetaraan gender di tempat kerja, yakni dapur profesional.   

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Cooking activities in traditional kitchen or in domestic area—which are always supposed to be related to women—are interpreted as obligation as well as a form of women's service to their families, spouses, children, and even other people who are close to women's life. In other words, cooking in the domestic area is an undefined job. Regardless of the fact, when cooking activities shifted to public space, it turned into a professional job, a work area which was later called as professional kitchen. People who work in such a professional kitchen are given the title of professional chef. Ironically, such a professional kitchen, that often thought to be easily controlled by women—who for centuries has always been related to cooking activities—is actually controlled and dominated by men, starting from its academic field (tata boga) to the industry. As a skill, cooking is actually an activity that can be performed by anyone, regardless of gender, not just women. In reality, cooking activities, both in traditional and professional kitchens, always place women in marginal and subordinate position. To learn why women, who are often considered as “the queen of traditional kitchen”, are difficult to control and dominate professional kitchens, we examine a number of previous studies that have analyzed the professional life of female chefs, including various forms of gender inequality in the workplace of chefs or the professional kitchen."

"Skripsi ini mendeskripsikan tentang kuliner Perancis di Indonesia: suatu kajian dari pemaknaan dari La Haute Cuisine; fine dining Perancis oleh chef Perancis di Emile dan Amuz, Senopati dan Sudirman, Jakarta Selatan. Fokus utama dalam skripsi ini adalah melihat upaya modifikasi dan penyesuaian masakan Perancis yang dimasak oleh chef agar masakan tersebut dapat diterima oleh cita rasa Indonesia.Kita dapat melihat makna atas masakan Perancis di Indonesia bagi chef-chef informan penelitian. Saya menganalisa hasil penelitian ini dengan menggunakan teori interaksionisme simbolis dari George Herbert Mead dan teori makna dari Victor Turner.Interaksionisme simbolis lebih terfokus kepada interaksi, definisi dan kejadian dimasa sekarang dan manusia sebagai individu aktif bukan hanya individu yang pasif.Teori makna dapat melihat pemaknaan masakan Perancis bagi kedua chef Perancis dilihat dari aspek fungsional, posisional dan exegetik. Interpretasi saya akan hasil dari penelitian saya ini adalah chef Perancis yang bekerja di Jakarta bertekad untuk terus menyebarkan pengetahuan dan mempresentasikan masakan klasik Perancis di dunia pada khususnya di Indonesia karena masakan Perancis adalah salah satu unsure dan simbol dari budaya Perancis. Selain alasan tersebut, kedua chef informan ini juga ingin terus menambah pengetahuan banyak orang di dunia akan masakan klasik Perancis, dan juga menambah pengetahuan, pengalaman, informasi dan keahlian mereka dalam mengolah masakan Perancis. Metode yang saya gunakan dalam penelitian ini adalah metode kualitatif dengan observasi mendalam di tempat penelitian dan wawancara dengan chefchef Perancis.Analisa dan deskripsi yang ada dalam skripsi ini berdasarkan pada data-data yang saya peroleh saat penelitian di lapangan dan dari wawancara dengan chef-chef informan.Data tambahan juga ditampilkan untuk menjelaskan skripsi ini.

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This thesis described the meaning of La Haute Cuisine, French Fine Dining for the French Chefs in Emilie and Amuz, Senopati and Sudirman, South Jakarta. The main focus of this thesis is the effort and the modification the chefs do in order to make the French food they have created can be accepted in Indonesian palette. From that we can see the meaning of the French food in Indonesia for them.

I decided to analyze this thesis using the theory of symbolic interactionism, specifically the work of George Herbert Mead and Herbert Blumer. This was a useful perspective to take because of the idea of symbolic interactionism focuses more on interaction, definition, the present and human as an active rather than passive participant in the world. I am using the theory of meaning by Victor Turner where it has been said that we can see the meaning of an object by seeing from the functional, positional and exegetic side.

Position as being one of the symbol of French culture, it makes the French chef's determined to show and present French food to the world. Furthermore, the chefs quest is not only to improve the worlds knowledge of French cooking, but to expand their own knowledge, experience and skill to improve the French food they make. By that we can see the meaning of French food in Indonesia for both of the French chef from functional side; French food as the tool for the chef to expand the knowledge, skill and experience. From the positional side; French food as one of the part of French culture that the chef wants to show and tell the world. As French people are proud with their own culture. So by making French food in Indonesia the chefs are spreading the words and informations about their own culture. From the exegetic side; French food as one of the way for them to express the love of their country, their culture and their national food. from the explanation of both of the chef, they said that it is also one of way to tell the world about French food and to make the world appreciate more of the French food.

The method that I used in the research is quality method with deeper observation and also an interview. The analysis and the descriptions in this thesis is based on the data I have gathered during my observation and interview with the chefs. Secondary data also being used for the analysis."