Linkages between creativity and intention to quit: An occupational study of chefs

“Against all odds”: Head chefs profiled

“…However 61.8% indicated that they were only working for their current employer for less than five years, 76.5% indicated that they had held one or more previous head chef positions and 81.2% indicated that they had held more than 4 previous positions in the industry. These findings support the high level of employee turnover that the culinary industry has in Ireland as well as other countries around the world (Sheehan, 2014;Robinson & Barron, 2007;Robinson & Beesley, 2010;Wang et al, 2011). More qualitative data is needed to see why head chefs move positions as turnover is not always seen as a negative aspect in the industry.…”

Craft, tangibility and affect at work in the microbrewery

“…Such accounts seek to broaden the scope with which knowledge and forms of knowing are conceived of in the action and practice of work and, ultimately, to enliven our understandings of the tacit aspects of work. While, as noted, very few studies of brewery work exist, there are some interesting parallels to be made with the more sizable body of literature addressing the occupational identity of chefs and professional cooks (Fine 1996;Gunders 2008;Palmer et al 2010;Robinson and Beesley 2010). Indeed, as is explored below, several participants of the current study drew their own parallels between the work of brewers and that of chefs.…”

“…Professional chefs, therefore, are seen to develop and perform a specific identity which draws on concepts of skill and competency, of the material and affective environment of the kitchen, and of the output of their labour in the form of food which is acknowledged and appreciated by others (Palmer, Cooper and Burns 2010). Professional chefs prioritise creativity in both a sense of innovation in creating something new and unique but also in a more everyday sense of 'creating' something through the skilled selection, preparation and combinations of ingredients and materials (Robinson and Beesley 2010). The occupational identity of professional chefs is therefore a complex one, for it is formulated across physical space (the kitchen) and material objects (raw ingredients, plates of food, cooking utensils) and, in the cuts, burns and general signs of fatigue written upon the body 'has a physical as well as a psychological dimension to it' (Palmer, Cooper and Burns 2010 318).…”

Occupational identity and culture: the case of Michelin-starred chefs

“…The problems of high turnover and retention have been also investigated in different countries (i.e. Iverson & Deery, 1997;Karatepe, 2013;Robinson & Beesley, 2010) and pose as the key challenges for chefs as an occupational group.…”