Abstract:This study aimed to identify the professional competence of chefs in traditional Indonesian restaurants in Malang city. The study was conducted in two stages involving 12 selected restaurants. The first stage was identifying the profile of chefs, while the second stage consisted of in-depth interviews and FGD with some Indonesian restaurant owners, head chefs, and the administrators of Indonesian Chef Association (ICA) in Malang. Results showed that only 36.7% chefs (65 out of 177) have some background in culi… Show more
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