“Just trained to be a chef, not a leader”: A study of head chef practices

Wellton, Lotte; Jonsson, Ing-Marie; Svingstedt, Anette

doi:10.1080/15256480.2017.1397584

Cited by 12 publications

(13 citation statements)

References 28 publications

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“…Leadership Leadership practices carried out by chefs in restaurant kitchens are also demonstrated by Wellton et al (2017). This study revealed that the leadership aspect is needed a head chef to improve their product quality and reputation as a professional chef.…”

Section: Interpersonalmentioning

confidence: 80%

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

Mahfud¹,

Pardjono²,

Lastariwati³

2019

GTG

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Section: Interpersonalmentioning

confidence: 80%

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

Mahfud¹,

Pardjono²,

Lastariwati³

2019

GTG

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“…A personal working-life story of a head chef is examined as an example of a trajectory that is common for the restaurant industry (Jönsson, 2012). The story displays knowledge and a learning path that, for many practitioners, often includes a route to a leadership role in the industry (Lane, 2014;Wellton et al, 2019; see also Burrow et al, 2015;Rose, 2001), which also reveals how sustainability becomes part of a person's everyday work life.…”

Section: Methodsmentioning

confidence: 99%

The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry

Wellton

Lainpelto

2021

Scandinavian Journal of Hospitality and Tourism

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This paper contributes to research on the growing expectation of hospitality businesses to implement sustainability strategies. By using the theoretical framework of professional knowledge cultures, as discussed by Nerland [Nerland, M. (2012). Professions as knowledge cultures. In Professional learning in the knowledge society (pp. 27-48). Brill/Sense], together with concepts of leadership and management, the study presents a novel approach. The aim is to explore the knowledge culture and the processes of learning and leadership formation in the restaurant industry to understand how these impact sustainable decisionmaking in restaurants. Through a narrative method, a typical industry career is illuminated, which mirrors the route to becoming a leader while adopting sustainability strategies. One podcast interview was used as research material to introduce a new data source derived from social media. The sampling considers the relevance of the narrators' knowledge and experience of the chef's profession and is therefore representative of a naturally occurring data. The analysis, based on knowledge culture, leadership practices, and sustainability, shows that the size of the restaurant matters for financial and socially sustainable decision-making. This is explained by the production flow in large organizations, which depends on calculated and effective work methods. Environmental sustainability strategies appear as a personal concern and are thereafter transformed into the knowledge culture, identified as a normative leadership.

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“…In the last few years, not enough attention was paid to research investigating kitchen workers (Allen, Mac Con Iomaire 2016). Wellton, Jonsson and Svingstedt (2017) state that there is very little scientific research about everyday work in restaurants that are focused on the way the kitchen works. Mac Con Iomaire (2016) in his research, among other things, identifies the shortage of cooks as a problem, finding out through an interview with top Swedish chefs that it is very difficult to find a person who is willing to work 80 to 90 hours a week, which reflects on the satisfaction with the work and organizational commitment of hospitality workers (Bufquin et al, 2017).…”

Section: Migration Of Hospitality Workersmentioning

confidence: 99%

To seek one's fortune: Labour migrants from the Western Balkans in Norwegian hospitality industry

Калењук¹,

Đerčan²,

Tešanović³

et al. 2020

Turizam

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The hospitality industry is known for the large fluctuation of labour. The subject of this study is hospitality workers from the countries of the Western Balkans who are currently employed in the catering business (cooks, chefs) in a Scandinavian country -Norway. The task was to investigate the reasons for their coming to the northern regions, as well as the experience and knowledge gained while working in their restaurant facilities. The aim of the paper was to obtain information on the reasons for the selection of these sites, differences in work and experiences, as well as future plans. The results showed that there is a considerable satisfaction with the work in the Scandinavian countries. The key item in easy adjustment and destination selection is played by living standards i.e. income, which is the focus of the interest of migrant workers from the Western Balkan countries.

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“Just trained to be a chef, not a leader”: A study of head chef practices

Cited by 12 publications

References 28 publications

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

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

The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry

To seek one's fortune: Labour migrants from the Western Balkans in Norwegian hospitality industry

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