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The purpose of this paper is to determine the effectiveness of a combined budget-tailored culinary nutrition program for undergraduate nutrition-related majors on knowledge, attitudes, and self-efficacy and applicability to everyday life and future health careers.

A wait-list control (n=54) completed a six-week cooking with chef and shopping healthy on a budget cooking matters at the store program. Assessment questionnaires evaluated participants’ knowledge and program applicability. Data analysis included response frequency and statistical differences within and between treatment and control groups.

Significant differences identified at (<0.001) for cooking self-efficacy, self-efficacy for using basic cooking techniques, self-efficacy for using fruits, vegetables, seasonings, and the ability to use economical methods to purchase produce. Average score noted at 89 percent for knowledge of shopping healthy on a budget.

Findings support positive effects of combining culinary nutrition training with food budget information. Concepts enhance self-efficacy in meal planning and preparation for entry level nutrition related graduates.

Combining culinary arts experience with applied human nutrition concepts training provide a basis for enhanced confidence for entry nutrition dietetics healthcare.

The purpose of this paper is to demonstrate the benefits of cooking one-to-one, alongside commensality (eating together) for improving offenders’/ex-offenders’ health and well-being, measured in terms of improved social skills, cultural competencies and successful resettlement.

Fieldwork conducted over nine months included; participant observation of lunch times (n=56) and cooking one-to-one with trainees (n=27), semi-structured interviews (n=23) and a “photo-dialogue” focus group with trainees (n=5) and staff (n=2).

Commensality is beneficial for offenders’ health and well-being. Further, preparing, cooking, serving and sharing food is a powerful means of improving self-esteem and developing a pro-social identity.

The original focus of the research was commensality; it was during the study that the potential for cooking as an additional tool for health and well-being emerged. A future longitudinal intervention would be beneficial to examine whether the men continued to cook for others once released from prison and/or finished at the resettlement scheme.

Everyday cooking to share with others is an invaluable tool for improving self-worth. It has the potential to build pro-social self-concepts and improve human, social and cultural capital.

Cooking lunch for others is a part of strengths-based approach to resettlement that values community involvement.

Cooking and eating with offenders/ex-offenders is highly unusual. Further hands-on cooking/eating activities are beneficial in terms of aiding self-confidence and self-respect, which are vital for improving offenders’/ex-offenders’ health and well-being.

The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and healthy-eating questionnaire.

Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was evaluated by obtaining the Cronbach’s coefficient.

Women showed significantly higher means than men in all scale measures, except in the self-efficacy for using basic cooking techniques (SECT), where no differences were found. Students classified as having high cooking knowledge and had higher score means in all scales compared to the students with low levels. Internal consistency was adequate for all scales (a>0.70), except for cooking attitude (CA) (a=0.33) and cooking behavior (CB) scales (a=0.59).

SECT likely depends on cooking knowledge, independent of gender, suggesting further examination. Items and structure of CA and CB constructs also need to be examined more deeply.

A validated cooking skills and health-eating questionnaire demonstrated its ability to detect differences between groups, useful to provide data for further interventions.

No available cooking skills questionnaires were found that have been validated by the known-groups method regarding differences between gender and individuals’ level of cooking knowledge, as conducted in this study.

Self-efficacy in cooking and consuming fruits and vegetables is one of the dimensions that compose cooking skills. This cross-sectional study aimed to assess the self-efficacy of Brazilian university students in cooking and consuming fruits and vegetables and examine the relationship of self-efficacy with sociodemographic and lifestyle characteristics.

Data were collected through an online questionnaire, which was culturally adapted and validated for the studied population. Questions about self-efficacy for using basic cooking techniques (SECT), self-efficacy for using fruits, vegetables, and seasonings (SEFVS) and produce consumption self-efficacy (SEPC) were rated on a five-point Likert scale. Differences in median self-efficacy score between groups were compared using the Mann–Whitney U test or the Kruskal–Wallis test followed by the Mann–Whitney U test.

766 subjects participated in the study. The mean age was 21 ± 5.6 years, most respondents were female (60%), reported to know how to cook (72%), and lived with parents and/or grandparents (45%). The median SECT and SEFVS scores were 3.55, and the median SEPC score was 3.33. Female students, individuals aged more than 25 years, and students who did not live with their parents or grandparents had higher (p < 0.005) self-efficacy scores. Low SECT, SEFVS and SEPC scores were associated with having less than one hour a day to cook (p = 0.023, 0.01, and 0.002, respectively) and not knowing how to cook (p < 0.001). There was no relationship of median self-efficacy scores with source of knowledge about cooking skills or parental education.

The results of this study can guide interventions and public policies aimed at health promotion in the university setting.

The aim of this paper is to explore parents' and teens' perspectives on the significance of being able to cook.

In this qualitative study, 22 families participated in in‐depth interviews that explored their perspectives on food in the family and the significance of being able to cook. The sample was socio‐economically diverse and drew from one urban and one rural community in British Columbia, Canada.

The main themes from participants' descriptions of the significance of home cooking were that home cooking gave families control over their food supply, helped them to connect to others, enabled them to explore their own and others' food cultures and, in the case of teens, become more independent.

The paper shows that the familial motivations for home cooking go beyond concerns for health or home economy and would benefit from further exploration.

For food producers and retailers, cooking instructors, dieticians, food scholars and writers, understanding familial motivations for home cooking provides the opportunity to better target family cooks with food products or services, and to encourage increased home cooking as a means to promote healthier, more sustainable diets and socially rich family food practices.

A perceived broad‐based decline in home cooking has received a great deal of attention in the UK and elsewhere. In contrast, this paper describes how participating families really do see value in home cooking—though they place as much emphasis on social, cultural and personal motivations as they do nutritional health.

Gender, race, and class-based meanings inform longstanding divisions and status hierarchies within the culinary profession, such as those between public and private and amateur and professional cooking. Private and personal chefs’ work in homes disrupts these divisions and hierarchies. Given their precarious position, how do these chefs negotiate their standing within the profession?

This chapter draws on interviews with 41 private/personal chefs. Eight were primarily private household employees, while all others were primarily self-employed.

The chefs negotiated their status by making distinctions between themselves and commercial chefs, along with other private/personal chefs. The chefs both challenge and reinforce the dichotomies and criteria shaping status evaluations within the culinary profession. Similarly, they both contest and reinforce gender, race, and class hierarchies.

The chefs’ conceptual distinctions can potentially (re)produce or challenge material inequalities. Moreover, while the fields of private/personal cheffing create opportunities for more adults to cook for a living, the traditional status hierarchies remain largely the same. It is likely that as long as those hierarchies persist, the chefs’ conceptual distinctions will continue to challenge and reinforce them.

Research on private/personal chefs has been minimal, so this chapter fills this gap. It also adds to scholarship connecting workers’ status struggles and gender, race, and class inequalities. The case of private and personal chefs sheds new light on how gender, race, and class intersect to inform status evaluations within the culinary profession.

The purpose of this paper is to shed new light on the role of country of origin (COO) for the competitiveness of luxury restaurants. The main goal is to understand how an haute cuisine (HC) chef can develop a personal cooking style and language based on the exploitation of COO in such a highly institutionalized field.

A single case study methodology is applied based on the analysis of the Italian HC chef Niko Romito.

Findings of this paper highlight the existence of pervasive use of strategies based on the search, recombination and codification of procedure that take direct inspiration by national and regional traditional gastronomic resources and recipes.

Research implications refer to the interpretation of how a chef can work by formulating and developing competitive strategies through the recombination, reinterpretation and codification of local and typical gastronomic resources and cooking recipes.

The paper provides managerial insights into the relative effectiveness to use COO as a strategic resource for HC restaurants.

A model is presented and the three gears that form the COO chain of chef Romito are explained. This model will help academics and practitioners to better understand the ways need to be followed to improve firms’ competitiveness fostering COO.

This paper aims to study K Bistro and its future in Marion, Indiana. K Bistro is a new restaurant that opened in the spring of 2012. The owner, Chef David Kay, has extensive culinary experience. Originally from Marion, Indiana, he has served as head chef for Marriott and Hilton hotels across the country.

Chef Kay recognized that there was a need for an upscale eatery in his hometown, and his passion for combining French cooking techniques with traditional Midwest cuisine has allowed him to introduce a new style of food to the area.

While Marion has several fast food restaurants, it is typical for families to drive to neighboring cities when they want a nice meal to celebrate a special occasion. Chef Kay hopes to change this trend by offering a more convenient option to the Marion community.

This is an original case study.

The purpose of this paper is to investigate the exposure of a student population to celebrity chef television programmes, to assess the influence these figures have, and how they are perceived.

A survey was conducted through an online questionnaire distributed at Bath Spa University. The approach included asking respondents why they watched programmes featuring celebrity chefs; to select a named celebrity chef whom they thought had most influenced their food habits, and to name particular chefs relating to campaign descriptions.

A significant proportion of the study group watched television programmes fronted by celebrity chefs (84 per cent); the main reason for watching was for entertainment. Overall, reported influence was insignificant, though Jamie Oliver was selected as the chef with most influence on the respondent’s food habits. Jamie Oliver’s campaign to improve school dinners was also the most recognised, and celebrity chefs were generally viewed positively.

The study population was quite specific in its gender, age and ethnicity, and therefore might not be representative of wider society. Further work could consider gender differences in chef influence, as well as different forms of exposure.

Despite their ubiquity, academic research into the role of the celebrity chef in modern society is limited, where very few studies have assessed the influence of named chefs or the public perception of these figures. This paper gives an insight into this under-researched field.