Unveiling the Essence of Gastronomy: A Data-Driven Exploration of Culinary Expertise in the Nordic Region by Cheryl Marie Cordeiro, Nataliya Berbyuk Lindström

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Modern Toplumda Aile Olmak: Mustafa Kutlu’nun “Chef” Adlı Eserinde Bireyselleşme ve Modernlik Eleştirisi by İlker Aslan

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Suicides of famous chefs of today: stories and reasons by Oksana Nykyha, Olha Romanchuk, Rostyslav Koval, Myroslava Danylevych, Yuliia Kalymon

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Profesorul Ovidiu Papadima by Stancu Ilin

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Digital chefs and intelligent cooking systems based on multimodal large language model by LI Xinyuan, LI Bai, SUN Yueshuo, ZHANG Tantan, TIAN Yonglin, YIN Zhuyan, WANG Fei-Yue

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The impacts of perceived overqualification on employee performance: A case of chefs by Gökhan ONAT, Duygu Eren

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Ecofeminist Kitchens: Reimagining Professional Kitchens as Spaces of Sustainable Foodwork by Adele Wylie

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Assessment of oral health status among occupational chefs and pantry workers in Hyderabad city by Velthuru Srujan Kumar, Siva Kumar Patanapu, Chilukuri Sai Sreeja, Shiva Prasad Kyasanoor, Nagarani Veeraboina, Nitya Krishna Nanamadri

Subjects: “…chefs and pantry workers…”
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Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests by Lisa M. L. Price, Ann Colonna, Eric T. Jones

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