Vanina Leschziner is an Assistant Professor in the Department of Sociology at the University of Toronto. Her primary areas of interest are theory, the sociology of culture, cognition, organizations, and qualitative methods. Her book At the Chef’s Table: Culinary Creativity in Elite Restaurants (Stanford University Press, 2015), based on interviews and observation in restaurant kitchens, is about the creative work of chefs at top restaurants in New York and San Francisco. Her article (with Adam Green) “Thinking about Food and Sex: Deliberate Cognition in the Routine Practices of a Field” (Sociological Theory, 2013) engages with field theory and cognitive research to develop a model that accurately addresses the nature of routine practices. She has also conducted comparative historical research on the cognitive and epistemic foundations of cuisine. Her research on cuisine has been published in Theory & Society, Sociological Forum, and Collapse, among other publications. She has also published research on other topics in the areas of theory and culture, including a SSHRC-funded project (with Neil McLaughlin) about the careers and reputations of high-status social scientists. This research is focused on the relationship between academic status and public reputation of social scientists in the post-WWII period.