87

This text focuses on the media representation of a relatively discreet professional group, that of the community cooks. In the first part, we show how contemporary popular culture has progressively established the fundamental distinction between the figure of the great chef in restaurants and that of the canteen “cook”. The mediocrity of the latter is thus contrasted with the excellence of the former, vigorously put on show by contemporary audio-visual productions, especially those of reality TV. In the second part, the article deals with endogenous communication in the community kitchen world. The aim is to show the difference between, on the one hand, the communication of large-scale catering groups, which practice what one might be tempted to call green washing, and, on the other hand, the investment of the public space by community cooks, particularly via online communication and social networks.