“…It is not surprising therefore that little methodical analysis has been carried out about the work of chefs (Alexander et al, 2012;Wood, 1997) and, in particular, the social structures and processes (i.e. the kitchen 'ideology', symbols, rituals, rites and myths) which underpin the creation and maintenance of the occupational identity (Palmer et al, 2010) and culture of chefs (Cameron, 2009). A notable exception, however, can be found in the work of Fine (1996a) which demonstrates how chefs and cooks in the United States (US) see their status within categories of self-concept and perceptual images held within society.…”