Chef de Cuisine: The Life of a New Southerner Behind the Kitchen Door
Public Deposited- Last Modified
- March 19, 2019
- Creator
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Bouloubasis, Victoria
- Affiliation: College of Arts and Sciences, Department of American Studies
- Abstract
- North Carolina is home to one of the fastest growing Latino populations in the country, faster than any border state. In leading an all-immigrant staff in a fine dining kitchen, on local chef de cuisine deftly navigates the complex dynamics of class, privilege and legal status that play out in a changing South. This thesis unveils a more nuanced perspective of an immigrant restaurant worker through one person’s story and the subsequent stories of the people and places from which he came and of who have shared mutual influences. It represents just one life behind the labels thrust upon him and the people and subsequent tropes and stereotypes in which society has him grouped. For many immigrant workers, food may be a tool for economic survival in America, but these skills have limited power. For most, culinary skills will never transform an immigrant outsider into an American citizen-insider. When an immigrant worker is given agency, we can talk about their work in Southern food with the respect and consideration it deserves, understanding its value as an expressive language, as art, as cultural capital and intellectual property.
- Date of publication
- May 2016
- Keyword
- DOI
- Resource type
- Rights statement
- In Copyright
- Advisor
- Holland, Sharon
- Ferris, Marcie Cohen
- Cravey, Altha
- Degree
- Master of Arts
- Degree granting institution
- University of North Carolina at Chapel Hill Graduate School
- Graduation year
- 2016
- Language
Relations
- Parents:
This work has no parents.
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