Assessing objective and subjective factors of culinary career success: Exploring the influence of industry certifications

Chef’s Competency as a Key Element in Food Tourism Success: A Literature Review

“…The results of this studies also prove that culinary technical expertise has priority interest in development. Other scholars also revealed that chefs must master food processing (Antun & Salazar, 2005;Bosselman, 2016;Johnston & Phelan, 2016;Zopiatis & Constanti, 2007). For instance, a study conducted by Shyr, Pan, Huang, and Chang (2018) states that a teppanyaki chef must have four competency dimensions consisting of knowledge, technique, affect and attitude.…”

Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens

“…Other personality factors or attitudes found to have an influence on career success include a sense of self-efficacy (Antun & Salazar, 2005;Johnston & Phelan, 2016), a protean career attitude (De Vos & Soens, 2008), an ability to persevere and work hard (Dreher & Bretz, 1991), and passion or "work pleasure" (Wang et al, 2011). Therefore this study developed a theoretical framework that was broad enough to take account of competencies, environmental factors, and personality factors in order to examine what it takes to succeed as a chef.…”

“…Nicholson and De Waal-Andrews (2005) outlined six objective success outcomes as being status, material success, social reputation and prestige, knowledge and skills, networks, and health/well being. Subjective career success involves a person's own perception of his accomplishments or self-efficacy, professionalism, future prospects, and sense of career satisfaction Johnston & Phelan, 2016). It is more a measure of how an individual assesses his own personal meaning of career success for themselves (Arthur et al, 2005).…”

“…In general, career success is defined by two broad measures, objective career success and subjective career success. Objective career success involves the observable, measurable, and verifiable attainments such as pay, promotion, occupational status, and skill acquisition or competencies Johnston & Phelan, 2016). Nicholson and De Waal-Andrews (2005) outlined six objective success outcomes as being status, material success, social reputation and prestige, knowledge and skills, networks, and health/well being.…”

“…Previous research has found that success can be defined objectively by attainments such as pay, promotions, and occupational status (Dries, Pepermans, & Carlier, 2008). Alternatively it can also be defined subjectively using a person's own perception of his accomplishments, future prospects, and sense of career satisfaction , although, many researchers (Arthur, Khapova, & Wilderom, 2005;Johnston & Phelan, 2016;Nicholson & De Waal-Andrews, 2005) propose that both objective and subjective success are interdependent. Therefore the current research seeks to include both objective and subjective measures of success within the culinary industry.…”