... mostly on the development of human capital, but the results place more emphasis on using or leveraging human capital. Originality/value This study moves beyond the well-researched context of hotels and focusses on talent management behind closed doors as in the case of kitchen chefs and, drawing...

... the viewpoints of 79 chefs and coffee shop owners/managers operating in Vietnam, the world’s second-largest coffee producer and home to a vibrant coffee shop industry. Findings The selected inductive analysis identified 11 dimensions, including “coffee infrastructure”, “coffee-based innovation”, “coffee...

...Alessandro Bressan; Abel Duarte Alonso; Oanh Thi Kim Vu; Luong Ngoc Tran; Thanh Duc Tran Purpose The purpose of this study is to shed new light on empirical and conceptual aspects related to chefs’ careers and the hospitality sector. The study examines how the future of the chef’s profession...

... to demystify the creative experiences of an extraordinary group of pastry chefs – The Malaysian World Pastry Team, champions of the 2019 World Pastry Cup. The authors adopted an expressionist theoretical lens informed by two aesthetic philosophers – John Dewey and Wassily Kandinsky. A two-year...

...Charalampos Giousmpasoglou; Evangelia Marinakou; John Cooper Purpose This study aims to conceptualise how the occupational socialisation of young chefs is conducted in Michelin-starred restaurants in Great Britain and Ireland; the key role of banter and bullying in this process is explored...

...John Cooper; Charalampos Giousmpasoglou; Evangelia Marinakou The understanding of chefs’ occupational identity and culture is critical for successful hospitality operations; nevertheless, this is an under-researched area. This study is unique in terms of scale and depth; it is expected...

... class emerged in the seventeenth and eighteenth centuries with a rich and varied cuisine, influenced by the professional French chefs who had become a fashionable addition to their kitchens. Keeping a male cook was the height of sophistication, but a French cook carried extra cachet (Barnard, 2004 , p...

... notes capturing subjective experiences were employed to elucidate the experiences of 18 top chefs from the UK, Spain, France, Austria and Germany with regards to creativity and innovation. Findings The findings are twofold: first, an empirical sample finding is presented in order to contextualize...

...Kemal Birdir; Thomas E. Pearson Identifies the basic competencies of research chefs. A modified, three‐round (pilot round plus two rounds) Delphi procedure was employed. The Research Chefs Association nominated 33 research chefs. Ten of these chefs contributed to the pilot round; 25 to the first...