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“Just trained to be a chef, not a leader”: A study of head chef practices
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-5384-1178
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-9820-9800
Department of Service Management, Lund University–Helsingborg, Helsingborg, Sweden.
2017 (English)In: International Journal of Hospitality & Tourism Administration, ISSN 1525-6480, E-ISSN 1525-6499, p. 1-23Article in journal (Refereed) Epub ahead of print
Abstract [en]

Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The study points to a horizontal leadership in the restaurant industry and a possible new order for growth and development.

Place, publisher, year, edition, pages
Routledge , 2017. p. 1-23
Keywords [en]
Restaurants; practice theory, “interview to the double”, leadership, craft knowledge
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-62655DOI: 10.1080/15256480.2017.1397584OAI: oai:DiVA.org:oru-62655DiVA, id: diva2:1158003
Available from: 2017-11-17 Created: 2017-11-17 Last updated: 2018-08-10Bibliographically approved
In thesis
1. Making Meals in Restaurants: Daily Practices and Professional Ideals
Open this publication in new window or tab >>Making Meals in Restaurants: Daily Practices and Professional Ideals
2017 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

Thanks to the gastronomic development in recent decades in Sweden, the restaurant industry is growing significantly and has opportunities to attract new and wider groups of labour. However, despite media images of successful chefs and culinary creativity, there is a common perception of tiring working conditions and low wages that prevent restaurants from attracting staff.

The overall aim of this thesis is to elucidate how professionalism is done and reproduced inside the restaurant industry by means of practice theory and the Five Aspects Meal Model. By an empirically grounded understanding of daily practices in small restaurants the thesis will show and explain how professionalism including leadership, is formed and understood among restaurant practitioners. Additionally by conceptualizing professionalism in restaurant work the thesis will provide a solid basis for the discussion of how knowledge transfer in the restaurant industry can develop. The scientific methods used in two studies were qualitative: interviews with owners/managers/head chefs of small restaurants in a tourist resort and in four major cities in Sweden, and indepth workplace observations including talks with the owners/managers/head chefs and their staff.

The results show how daily work in restaurants contain conflicting practices, such as timeconsuming workload and slow knowledge growth together with lack of control and planning that collide with expectations of creativity and development. Leadership in restaurant kitchens is dependent on knowledge of materiality and ability to show and guide staff as well as having overview and foresight in the daily work. The results also suggests that professionalism in the industry entails practices of mastering the materiality, observant management and, time use including loyal perseverance. The thesis contributes to an indepth discussion of professionalism in restaurants and the industry’s ability to develop time-use, leadership, and new ways of learning, in order to attract and retain staff.

Place, publisher, year, edition, pages
Örebro: Örebro University, 2017. p. 96
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 12
Keywords
craftmanship, FAMM, leadership, hospitality, practice theory, work place training
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-61422 (URN)978-91-7529-217-5 (ISBN)
Public defence
2017-12-15, Örebro universitet, Campus Grythyttan, Gastronomiska teatern,, Sörälgsvägen 2, Grythyttan, 13:00 (Swedish)
Opponent
Supervisors
Available from: 2017-10-12 Created: 2017-10-12 Last updated: 2018-01-13Bibliographically approved

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Wellton, LotteJonsson, Inger M

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