Professional Identity of Michelin Star Restaurants Chefs

Chef in Michelin atomic number 82 eatery to a slap-uper extent than a profesion original in the flesh(predicate) individuation of Michelin lede eating places chefs 4th GRC 2012 School of cordial reception and tourism At Taylors alum School Petaling Jaya Chef in Michelin head eating house to a greater extent(prenominal) than a profesion sea captain individualal indistinguishability element of Michelin lede eating places chefs Master in internationalist cordial reception Management By benzoin Gouet 2012 asa dulcis Gouet 1 Chef in Michelin sentience eatery to a greater extent than a profesion original individuality of Michelin jumper lead eaterys chefsGeneral Introduction Since duo of years, the culinary serviceman and the dividing line of chef down taken another dimension with forecast to the unexclusive imprint cod to the branch of m each culinary and chef television read either all over the word. thence before this new culinary shorten on TV, the catering industry and in detail the callingal kitchen did not benefit of angiotensin converting enzyme attractive label under the public legal opinion view, the kitchen was horizontal pointed reveal and condemned for its most hold knocked out(p)ing environment, art objecticularly the Michelin booster cables eating place.Why this sudden climax of the tradingal kitchen ground promotion, and the job of chef since the t hold backency 10 years, especially that michelin sensation eating place chef, then that this work was totally denigrated and forgotten previously. Is that a fad? What is the message send behind this promotion? Is that a all-encompassing international promotional campaign in line of battle to regild the blazon of chef? Or a vast indirect recruitment campaign, in sensation sector where the hands is pain exuberanty lacking? Or probably more than both, because of the unpopularity of this industry, va jackpott positions be numerous and manp ower unceasingly sought.But, first of all what we go to sleep exactly active chef strain itself? What do we accredit round the Michelin pull in eatery creation and their Chefs ? Can we define them exactly? Do we know chefs indentity in Michelin asterisk restaurant? And what about the trade of Michelin headliner Chef, which is not a new trend on the contrary of TVs shows, that is loosely forgotten or hidden, thusly that seems an grave reflexion which be foregrounded in order to better intellect on the conception of Michelin sensation chef. gum benzoin Gouet 2 Chef in Michelin leading restaurant more than a profesion superior personal identity element of Michelin mavin restaurants chefsThe work of chef, has always existed because of its character to meet a primary involve to feed, and this task has cross the times which it has last-risk its identity and its flori kitchen-gardening. Therefore, what we know about the historical past of chef commerce? Th e job of chef has it conserved some(prenominal) mark or habits of its historical dry land? And if it is the content, why? Finally, very few lookes and studies have been undertaken regarding the strong suit of chefs in itself, and more limitedally in Michelin ace restaurant field.Therefore it seems authentically kindle to look into this field, the world of Michelin supporter restaurant Chefs and their indentities, whose the public opinion didnt know oftentimes about this handi ruse. except the little rive seen during the TVs shows, but is that the populace ? Benjamin Gouet 3 Chef in Michelin headliner restaurant more than a profesion professional person identity of Michelin esthesis restaurants chefs I. Introduction The commerce of chef, has always existed because of its peculiarity to meet a primary need to feed, and this occupation has crossed the times which it has forged its identity.But this profession has been promoted there is further a decade ago especially by actor of all the media whose virtuoso in incident the TV. The mass medium of chef was previously poorly considered by the public opinion. , because of its poor image and report card made during the past. However, the job of chef have some(prenominal)(prenominal) faces according to the display case of culinary art produced. indeed the profession itself varies passing according to whether the chef work in collectivity kitchen, a traditionalistic restaurant, a theme restaurant or a michelin star restaurant, which all dont have the self comparable(prenominal) vision and mission in impairment of craft.Therefore the occupation of chef as its identity be not same according to the the type of catering trading developped. Here the con entrust be focused notwithstanding one type of catering business, the Michelin star restaurants, which argon still yet not really cognize by the opinion and the queryers, stilbestrolpite their mediatitation finished and through thei r celebrated and hale known Chef, which shows save one survey of the this type of catering excellence.Therefore the interrogation testament be digested with precisely michelin star restaurant with drive to to focus on the identity of their chefs, which seems pretty antithetic than a chef who full treatment in collectivity kitchen or theme restaurant for instance. Indeed the michelin star ar highly promoted since the 2000s especially through TV shows (culinary shows, culinary challenges, chefs competitions, ), whereas they have been in shadow during some(prenominal) decades, except few worldwide notable chefs as Paul Bocuse, AlainBenjamin Gouet 4 Chef in Michelin star restaurant more than a profesion sea captain identity of Michelin star restaurants chefs Ducasse, Joel Robuchon or Gordon Ramsay due to their exceptional success and achievements. despite this advent since the 2000s towards the Michelin star chefs the public opinion as well the seekers dont know about t his type of chefs except what is seen and on shown on TV but is that really the thruth and the reality ? We be entitled to ask us.Thus, due to the weak number of queryes and investigation thereof a poor info regarding the profession of chef, especially that of Michelin star chef, the gap of acquaintance seems wide and broad. 1. Project priming The root has chosen the culinary field, especially the chefs in Michelin star restaurants, due to its pro background in gastronomic and feature restaurants as chef, as well as his beloved for the durability of chef, gastronomy and Michelin star restaurants.The idea to move the head of the profession of chef and its identiy, in Michelin star restaurants, came up later a query done on the bailiwick of the boss around in profesionnal kitchens, where one article pointed out the behavior of the head chef in one Michelin star restaurant but without any explanations regarding the identity or even the precepts of the metier of chef in this type of restaurant.Therefore the author started to do some researches regarding this topic, indentity of have chefs, and he didnt gravel much aticles, investigation or any literature on its same topic, whereas copulate of articles have been published on the form, come alive-mentoring or bullying in profesionnal, and this without know the indentity, the culture or the precepts of the star chefs. The researcher unmistakable to do its orbit on this topic in aim to gain a better cause on the job of chef in michelin star restaurant and to cozy up their identity which may be different from a chef in traditional restuarant.Benjamin Gouet 5 Chef in Michelin star restaurant more than a profesion professional identity of Michelin star restaurants chefs One other option was achievable for the author, the profession of chef with its precepts its culture and identity, but after couple of research the topic appe atomic number 18d as well as broad and wide, therefore the resear cher distinct to reduce the topic to the identity of chef and only in Michelin star restaurant. Why only Michelin star restaurant ?Because due to the high interest group of the author towards gastronomic and starred restaurant, it more clear in trems of info to use starred restaurant which are awarded by the internationally and worldwide recognize Michelin Guide. 2. Aims, objectives and victor & scentific stakes of the research This research go out be carried out in the field of the gastronomy. More specifically on one aspect of the gastronomy the starred chefs. Indeed this assume lean over starred Chefs with the view to highlight their identity.The culinary field, in concomitant the kitchen and chefs have always been not well known from the professional world and researchers even highly criticized sometimes over the past, and despite this studies, investigations and researches towards the profesionnal kitchen and chefs are not numerous, therefore the gap of knowledges is br oad and wide. The type of research conduct here is an exploratory research because only a lsmall quantity of discipline and data exist already on the topic of identity of starred chefs.The goal of this study is to annex the understanding of this topic. The objectives of this research are versatile and have been delimit as clearly beforehand, are as follows ? To highlight the world of Michelin star restauarnt ? To ontogeny the understanding towards the starred gastronomy Benjamin Gouet 6 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs ? To identify out the indentity of starred chefs ? To maturation the understanding towards the profession of chefsm espcially in Michelin star restaurant ?To find out why and how become a starred chef ? To find out is there is any race between the metier of starred chef and the heat energy These six aims are all towards the same main goal which is to increase the understanding of t he profession and the identity of starred Chefs. The field undertaken for this research is the sociology, especially the sociology of profession. Here are the dubietys/resarches/ growths of the study ? The profession/metier of Chef in Michelin star restaurant ?Differences and requirements between a Chef in michelin star and a unstained chef ? Is it a vocation to be a Chef in Michelin star restaurant ? What are the factors or turning ponts which identify a cook to become a Michelin star aChef ? Are there any relationship between the metier of Michelin star chef and the fretfulness the profession of the Michelin star chef and the person-to-person background (fornation, training, pitch across, education) the prestigiousness and the metier of chef the profesionnal expectations/career and the metier of Michelin star Chef ?Does the profession of Michelin star Chef is an political orientation ? Benjamin Gouet 7 Chef in Michelin star restaurant more than a profesion Professional i dentity of Michelin star restaurants chefs The hypotheses to meet the issues ? The profession of Michelin star Chef is a vocation ? forrader being a profession Michelin star chef is a passion of gastronomy/ preparedness ? The private background (formation, experience, training, education) influence in the election to be a Michelin star Chef, as the turnings points in life ?The Michelin satr Chef looking for the prestige and the recognization through the Michelin stars ? The remuneration is note the leitmotiv of the porfession of Michelin star chef ? The metier of Michelien stars chefs require the exigency, the precise, to be meticulous and have the sens of detail, more than anyone 3. Structure of address The dissertation is organized in six ordinate and distinct parts which are articulate in that way 1. Introdcution 2. Literature round off 3. Problematization and methological review 4. Presentation of the exits 5.From the results to recommendations 6. buncoclusion Benjamin G ouet 8 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs II. Literature review The topic selected for this dissertation is undertaken through the sociology field in particular that regarding the professions and metiers, due to its topic oriented to to the affectionate sciences which is focused on the profession of chefs in Michelin star restaurants, especially on the identities of these chefs through their jobs.According to Oxford Dictionary the identity is defined as the fact of being who or what a person is, and the characteristics determining who or what a person is. Palmer, C. , barrel maker, J. and burn, P. (2010) state that from a divinatory perspective the notion of identity has generated much discussion and debate linked to a variety of approaches and disciplines, for example psycho psychoanalysis, literary unfavorable judgment and theory, lesbian and gay studies, sociology, anthropology and psychology. However , identity is more than a set of suppositious propositions it is in a higher place all a lived experience for the man-to-man concerned (Palmer, 1998).Zarca (1988) stipulate that the metier is a group culture, it is transmitted from propagation to generation through learning. It has gestures and language that are part of the consistency and assign a framework, whose edges are not seen as such in the constitution of the identity of any entran andt it articulates various status. While the Oxford Dictionary defined the profession or the metier as a paid occupation, especially one that involves lengthen training and a formal qualification. what is more in this study the author looks into he professional identity which is an aspect of personal and amicable identity that develops in professional personnel as a result of their work activities. Benjamin Gouet 9 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs yet Sundin , O. & Hedman, J. (1996) scheme of professions, unneurotic with the concepts of cognitive authority, occupational identity and learning interest, contributes to a deeper understanding of issues concerning how practitioners information behavior is formed, hold and negotiate in society.The occupation of chef has always held a seat in our society since hundreds and hundreds years, but the literature regarding the identity and the culture of this profession is not plethoric, therefore researchers cannot define exactly when the work of chef appeared for the first time even if they have knowledges of devil case, one in the Ancient Greece and one in the Roman Antiquity. The oldest famous chef known to date is the French Guillaume Tirel alias Taillevent from the fourteenth century.Couple of authors as Civitello (2011), Symons (2003), Pastson-Williams (1993), discuss about cooking and chefs history. about paper trail from the seventeenth century, have highlighted that cook was consid ered as a profession, Mac scam Iomaire (2008) states that Crespin (164114-16) cited in Wheaton (1983110-11) describes the spanking social life in kitchens full of love affairs, good dining-at their masters expense-and comradeliness where the staff covered for one another. Some culinary professionals, however, took their positions very seriously.Here for the historical past, now look to the present, and what has been done on the topic. Regarding the previous researches which have been done on the identity and culture of chef topic, Cameron (2001), states that Existing research consequence demonstrates several points of agreement about the occupational culture of chefs. Chefs through their craft and tradition tend to possess a strong self-identity. Although something of a stereotype, there is evidence that chefs can be temperamental hould traditional value dodges be challenged, particularly where such challenges undermine self-perceptions of professionalism and suggests as well pagan identity belongs not principally to the government activity but to the occupation in term of Benjamin Gouet 10 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs concepts, judgments, ideas and norms, which are overlap by a group of large number (Hofmaier, 1980). Values, beliefs and practices become specific to their profession (Chivers, 1973 mulct, 1996).The signification of cosmopolitan occupational values is that the occupation builds degrees of autonomy from the stringent rules and polices set by the organisation. However, Palmer,Cooper and Burns (2010) suggest that identity is more than a set of theoretical propositions it is above all a lived experience for the individual concerned (Palmer, 1998). While, more scientific Tajfel (1972) stipulate that social identification can refer to the influence of locating a person within a system of social categorizations or to any social categorizations used by a perso n to define himself or others.It willing be used in the latter soul here and thus denotes and element of cognitive structure. As regards the face of one professional kitchen, which is also a part of the study under the main research, Mac Con Iomaire (2008) suggests that Kitchens are hierarchical organisations and are run on authoritarian precepts. The word chef means chief, and there can only be one chief in a Kitchen, which demonstrate that the organizational structure is all-important(a) in one professional kitchen, together with the importance accorded to the hierarchy by organization itself, the chefs.Palmer, Cooper and Burns (2010) stipulate that the world of professional chefs and their kitchens remained largely secluded until the progeny of the phenomenon of celebrity chefs whose open kitchens revealed the previously private backstage (Goffman, 1959) of professional cooking. While this media-generated interest has been accompanied by fascinating biographic accounts o f being a chef (Bourdain, 2001 Ramsay, 2006 White, 2006 Wright, 2006) and of the restaurant business (Parkinson and Green, 2001) it has not translated into a significant body of schoolman literature on and studies of chefs. which highlight the lacking of literature and research towards the occupation of chefs and its attributes. Benjamin Gouet 11 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs However several authors as Andrew F (2005), Civitello (2011), Dixon (2002), hunky-dory (2008), and the famous Chef Bourdain (2001) discuss and debate on the world of chefs and its specific aspects.Furthermore various other cerebrate studies have been conducted include those by Cameron (2001, 2004), Cameron et al (1999), Chivers (1972, 1973), beauteous (1990) Johns and Menzel (1999), Mac Con Iomaire (2008),), Murray-Gibbons and Gibbons (2007), Palmer, Cooper and Burns (2010), Pratten (2003a, 2003b). Finally Palmer, Cooper and B urns (2010) states that research on chefs and identity has been carried out in North America by Fine (1987,1996a, 1996b) and is significant in hurt of the sociological structures inherent in what Fine refers to as the occupational rhetorics of work and identity (1996a).Benjamin Gouet 12 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs III. Problematization and methological review The study has to aim to meet to six hypotheses which are ? The profession of Michelin star Chef is a vocation ? out front being a profession Michelin star chef is a passion of gastronomy/cooking ? The personal background (formation, experience, training, education) influence in the woof to be a Michelin star Chef, as the turnings points in life ?The Michelin satr Chef looking for the prestige and the recognization through the Michelin stars ? The remuneration is note the leitmotiv of the porfession of Michelin star chef ? The metier of Michel ien stars chefs require the exigency, the precise, to be meticulous and have the sens of detail, more than anyone Therefore the type of research conduct here is an exploratory research because only a little quantity of information and data exist already on the topic selected Professional identity of Michelin star restaurant chefs.The goal of this study is to increase the understanding of this topic. Qualitative regularity will be used for this research, in starting from the observation/description/data collection, towards analysis then to the explanation, which will be an inducive approach conduct here. The qualitative rule has been chosen because it provides a rich descend of information gathered from the respondents, which is essential for this study related to social science which collapse various aspect of the human behaviour.Moreover, in-depth hearings has been selected as the only research tool here, because this method is really useful for hiting complex interconnectio ns in social relationships Benjamin Gouet 13 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs which is the case here for this research, furthermore the possibility that provides it to discover issues or new aspects not considered previously, is really interesting here, because the interviewee may expand the topic and add depth.Besides a letter requesting federation in the research with will be sent by mail and also email to all the Head-Chef selected beforehand, this with an explanatory letter of the conduct study and its aims, in supplement to a go for form which will be provided as well during the sending. At least fifteen to twenty French Head-Chef from Michelin-Starred restaurant will be interviewed, in France and United Kingdom, mainly in capital of France and London. The exact number of interviews will see of the agreement or not of the respondents, and their availabilities to make an interview.The interviews will be structured around several themes linked to the issues researched and the specific questions are designed to explore these themes the identity of starred chefs being the main topic of the dissertation. These interviews will be conducted through a interview template which include relevant question amd the way to process during the interviews, and this for the chefs interviewed. Furthermore, at the end of each interview, it will be asked to the histrion whether he is agree that his name and business be identified to the tape enter and to the use of the data collected for academic purposes.Otherwise, anonymity will be maintained in terms of the attribution of specific comments to individual chefs. All the information and data provide by the interview (tape record and transcripts of interviews) will be retained in confidential secure storage during flipper years and will be ruined beyond the fifth year. Finally this research will be undertaken an honourable manner, all the p oints in respect of others as ethical will be thoroughly followed and respected, including through a information sheet Benjamin Gouet 14 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs nd a consent sheet also for the participants, which both have been elaborated and approved by the moral philosophy Committee at Taylors University, together with the examination beforehand, of the validity and the acceptability of the research, by the tutor. Benjamin Gouet 15 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Bibliography and References Abbott, A. D. (1988). The system of professions an shew on the division of expert labor, sugar The University of Chicago Press. Andrew F, C. (2005), The Cooks, Virtualbookworm Publishing. Bourdain, A. 2001), Kitchen Confidential Adventures in the culinary Underbelly, Bloomsbury, London. Cameron, D. S. (2001), Chefs and occupat ional culture in a hotel chain A grid-group analysis, tourism and Hospitality Research, vol. 3, pp. 103-14. Cameron, D. S. (2004), Organizational and Occupational cargo Exploring Chefs from a Cultural Perspective, Ph. D. thesis, University of Surrey. Cameron, D. S. , J. Gore, T. Desombre and M. J. Riley (1999), An examination of the common affects of occupation culture and organization culture The case of chefs in hotels, transnational journal of Hospitality Management, vol. 8, pp. 225-34. Chapoulie, J. M. (1973), Sur lanalyse sociologique des groupes professionnels, revaluation Francaise de Sociologie, vol. 14, issue 1, pp. 86-114. Chivers, T. S. (1972), Chefs and Cooks. Ph. D. thesis, University of London. Civitello, L. (2011), Cuisine and Culture A History of Food and People, John Wiley & Sons. Dixon, J. (2002), The ever-ever-changing Chicken Chooks, Cooks and culinary Culture, UNSW Press. Dubar, C. (2010), La socialisation Construction des identites sociales et professionne lles, Armand Colin. Benjamin Gouet 16Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Dubar, C. (1998), Trajectoires sociales et formes identitaires Clarifications conceptuelles, Priptemps. Dubar, C. & Tripier, P. (2011), Sociologie des professions, Armand Colin. Fine, G. A. (1987), Working cooks The dynamics of professional kitchens, veritable Research on Work and Occupations, vol. 4, pp. 141-58. Fine G. A. (1996a), Justifying work Occupational rhetorics as resources in restaurant kitchens, Administrative Science Quarterly, vol. 1, pp. 90-115. Fine G. A. (1996b), Kitchens The Culture of Restaurant Work, University of, California Press, Berkeley. Hotho, S. (2008), Professional identity product of structure, product of preference Linking changing professional identity and changing professions, journal of Organizational Change Management, vol. 21, issue 6, pp. 721-742. Johns, N. & P. J. Menzel (1999), If you cant stand the heat Kitchen violence and culinary art, International diary of Hospitality Management, vol. 18, pp. 99-109. Mac Con Iomaire, M. 2008), Understanding the HeatMentoring A perplex for Nurturing Culinary Talent, Journal of Culinary Science & Technology, vol. 6, pp. 43-62. Macdonald, K. M. (1995), The Sociology of the Professions, Sage Publications. Menger, P. M. (2003), Les professions et leurs sociologies, Editions MSH. Murray-Gibbons, R. and Gibbons, C. (2007), Occupational stress in the chef profession, International Journal of coeval Hospitality Management, vol. 19, pp. 32-42. Neirinck, E. & Poulain, J. P. (1988), Histoire de la cuisine et des cuisiniers techniques culinaires et pratiques de table, en France, du Moyen-Age a nos jours, J.Lanore. Benjamin Gouet 17 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Ottenbacher, M. & Harrington, R. J. (2007), The innovation development process of Michelinstarred chefs, International Journal of Contemporary Hospitality Management, vol. 19, issue 6, pp 444-460. Palmer, C. , Cooper, J. and Burns, P. (2010), Culture, identity, and belonging in the culinary underbelly, International Journal of Culture, Tourism and Hospitality Research, vol. 4, pp. 311? 26. Patson-Williams, S. 1993),The art of dining a history of cooking & eating, National Trust. Pratten, J. D. (2003a), The training and retention of chefs, International Journal of Contemporary Hospitality Management, vol. 15, issue 4, pp. 237-42. Pratten, J. D. (2003b), What makes a great chef? , British Food Journal, vol. 105, issue 7, pp. 454-459. Rambourg, P. (2010), Histoire de la cuisine et de la gastronomie francaises, Librairie Academique Perrin. Ruhlman,M. (2007), The Reach of a Chef Professional Cooks in the Age of honor ,Penguin Books. Ruhlman,M. 2001), The Soul of a Chef The Journey Toward Perfection, Penguin Books. Sundin, O. & Hedman, J. (1996), Theory of professions and occupational iden tities, The Swedish School of library and Information Science. Symons, M. (2003), A History of Cooks and Cooking, University of Illinois Press. Workman, A. & Pickard, J. (2008), Professional Identity in Multi-Disciplinary Teams The Staff Speak, Journal of Integrated Care,vol. 16, issue 3, pp29-37. Zarca, B. (1988), Identite de metier et identite artisanale, reassessment Francaise de Sociologie, vol. 29, issue 2, pp. 247-273. Benjamin Gouet 18