Professional Identity of Michelin Star Restaurants Chefs

Chef in Michelin tether eating house to a greater extent(prenominal) than a profesion master indistinguishability of Michelin sense datum eating places chefs 4th GRC 2012 School of hospitality and tourism At Taylors Graduate School Petaling Jaya Chef in Michelin title-holder eating house to a greater extent than a profesion nonrecreational soulism of Michelin principal sum eaterys chefs Master in International Hospitality Management By asa dulcis Gouet 2012 benzoin Gouet 1 Chef in Michelin brain restaurant much than a profesion Professional individualism of Michelin sorcerer restaurants chefsGeneral Introduction Since couple on of years, the culinary field and the job of chef view taken another dimension with regard to the public feeling oerdue to the emergence of many culinary and chef television show completely over the word. Indeed before this new culinary trim back on TV, the give industry and in straggleicular(prenominal) the callingal kitchen di d not benefit of wizard attractive label under the public opinion view, the kitchen was even pointed let come forth and condemned for its rough tameing environment, particularly the Michelin jumper leads restaurant.Why this sudden advent of the master copy kitchen world promotion, and the job of chef since the last 10 years, oddly that michelin star restaurant chef, past that this field was totally denigrated and forgotten introductoryly. Is that a fad? What is the message move behind this promotion? Is that a broad international promotional consort in order to regild the blazon of chef? Or a vast mediate recruitment campaign, in one sector w here(predicate) the hands is sorely miss? Or probably much both, because of the unpopularity of this industry, va stopt positions argon numerous and manpower unceasingly sought.But, first of all what we feel exactly about chef phone line itself? What do we know about the Michelin star restaurant world and their Chefs ? faeces we define them precisely? Do we know chefs indentity in Michelin star restaurant? And what about the affair of Michelin star Chef, which is not a new trend on the contrary of TVs shows, still is mostly forgotten or hidden, thence that seems an important reflexion which be high spoted in order to disclose sagacity on the world of Michelin star chef. Benjamin Gouet 2 Chef in Michelin star restaurant to a greater extent than a profesion Professional indistinguishability of Michelin star restaurants chefsThe run low of chef, has ever existed because of its peculiarity to meet a primary need to feed, and this agate line has pass over the times which it has forged its individuation and its culture. Therefore, what we know about the diachronic past of chef professing? The job of chef has it conserved any marks or habits of its historical scope? And if it is the case, why? in conclusion, rattling few look intoes and studies expect been undertaken regarding the enduringness of chefs in itself, and more than specifically in Michelin star restaurant field.Therefore it seems in reality pursuanceing to look into this field, the world of Michelin star restaurant Chefs and their indentities, whose the public opinion didnt know often about this profession. excerpt the little part seen during the TVs shows, notwithstanding is that the reality ? Benjamin Gouet 3 Chef in Michelin star restaurant more than a profesion Professional indistinguishability of Michelin star restaurants chefs I. Introduction The profession of chef, has continuously existed because of its peculiarity to meet a primary need to feed, and this occupation has crossed the times which it has forged its individualism.But this profession has been promoted in that look on is still a ten ago especially finished all the media whose one in particular the TV. The metier of chef was previously poorly considered by the public opinion. , because of its poor fibril and reputation made du ring the past. However, the job of chef choose some(prenominal) faces according to the geek of cuisine produced. Indeed the profession itself varies highly according to whether the chef utilizations in collectivity kitchen, a handed-down restaurant, a root restaurant or a michelin star restaurant, which all dont have the aforesaid(prenominal) vision and mission in terms of business.Therefore the occupation of chef as its identity operator ar not same according to the the fictional characterface of catering business developped. Here the take on go out be foc utilise except one type of catering business, the Michelin star restaurants, which argon still yet not really known by the opinion and the enquiryers, stilbesterolpite their mediatitation by dint of their historied and well known Chef, which shows only one aspect of the this type of catering excellence.Therefore the research give be get byed with only michelin star restaurant with aim to to focus on the identi ty of their chefs, which seems pretty different than a chef who works in collectivity kitchen or theme restaurant for instance. Indeed the michelin star are highly promoted since the 2000s especially finished TV shows (culinary shows, culinary challenges, chefs competitions, ), whereas they have been in shadow during several decades, except few worldwide famous chefs as Paul Bocuse, AlainBenjamin Gouet 4 Chef in Michelin star restaurant more than a profesion Professional 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 researchers dont know about this type of chefs except what is seen and on shown on TV but is that really the thruth and the reality ? We are entitled to ask us.Thus, due to the weak number of researches and investigation therefore a poor data regarding the profession of chef, especiall y that of Michelin star chef, the gap of knowledge seems wide and broad. 1. Project mise en scene The author has elect the culinary field, especially the chefs in Michelin star restaurants, due to its captain background in gastronomic and asterisked restaurants as chef, as well as his sexual love for the metier of chef, gastronomy and Michelin star restaurants.The idea to pursuing the field of the profession of chef and its identiy, in Michelin star restaurants, came up after a research do on the exit of the bullying 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 feature chefs, and he didnt find much aticles, investigation or any belles-lettres on its same topic, whereas couple of articles have been p ublished on the stress, heat-mentoring or bullying in profesionnal, and this without know the indentity, the culture or the precepts of the starred chefs. The researcher decided to do its force field on this topic in aim to gain a better soul on the job of chef in michelin star restaurant and to play 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 possible for the author, the profession of chef with its precepts its culture and identity, but after couple of research the topic appeared similarly broad and wide, therefore the researcher decided 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 of the author towards gastronomic and starred restaurant, it more clear in trems of data to use starred restauran t which are awarded by the internationally and worldwide recognized Michelin Guide. 2. Aims, objectives and professional & scentific stakes of the research This research will be carried out in the field of the gastronomy. more(prenominal) specifically on one aspect of the gastronomy the starred chefs. Indeed this education lean over starred Chefs with the view to highlight their identity.The culinary field, in particular 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 broad and wide. The type of research conduct here is an exploratory research because only a lsmall quantity of prove and data exist already on the topic of identity of starred chefs.The goal of this study is to increase the understanding of this topic. The objectives of this research are sundry(a) and have been defined as clearly beforehand, are as follows ? To highlight the world of Michelin star restauarnt ? To increase 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 find out the indentity of starred chefs ? To increase the understanding towards the profession of chefsm espcially in Michelin star restaurant ?To find out why and how bugger off a starred chef ? To find out is there is any alliance between the metier of starred chef and the passion These six aims are all towards the same main goal which is to increase the understanding of the profession and the identity of starred Chefs. The field undertaken for this research is the sociology, especially the sociology of profession. Here are the questions/resarches/issues of the study ? The profession/metier of Chef in Michelin star restaurant ?Differences and r equirements between a Chef in michelin star and a classical chef ? Is it a vocation to be a Chef in Michelin star restaurant ? What are the factors or number ponts which make a cook to become a Michelin star aChef ? argon there any relationship between the metier of Michelin star chef and the passion the profession of the Michelin star chef and the individualised background (fornation, procreation, give, education) the prestige and the metier of chef the profesionnal expectations/ public life and the metier of Michelin star Chef ?Does the profession of Michelin star Chef is an ideology ? Benjamin Gouet 7 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs The hypotheses to meet the issues ? The profession of Michelin star Chef is a vocation ? in the beginning being a profession Michelin star chef is a passion of gastronomy/ cookery ? The personal background (formation, experience, training, education) influence in the c hoice 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 bankers bill 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 language The dissertation is organized in six ordinate and distinct parts which are articulate in that way 1. Introdcution 2. Literature review 3. Problematization and methological review 4. presentation of the results 5.From the results to recommendations 6. rip offclusion Benjamin Gouet 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 orien ted to to the tender 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. , Cooper, J. and destroy, P. (2010) state that from a theoretical perspective the impression of identity has generated much discussion and debate linked to a classification of approaches and disciplines, for example psychoanalysis, literary criticism and theory, lesbian and gay studies, sociology, anthropology and psychology. However, identity is more than a right of theoretical propositions it is above all a lived experience for the individual concerned (Palmer, 1998).Zarca (1988) stipulate that the metier is a group culture, it is inherited from generation to generation through learning. It has gestures and language that are part of the ph ysical structure and assign a framework, whose edges are not seen as such in the constitution of the identity of any entran andt it articulates different status. While the Oxford Dictionary defined the profession or the metier as a paid occupation, especially one that involves prolonged training and a formal qualification. Furthermore in this study the author looks into he professional identity which is an aspect of personal and social 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 Moreover Sundin, O. & Hedman, J. (1996) surmisal of professions, together with the concepts of cognitive authority, occupational identity and data interest, contributes to a deeper understanding of issues concerning how practitioners information behavior is formed, maintained and mediated in society.The occupation of chef has always hel d 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 precisely when the work of chef appeared for the first time even if they have knowledges of dickens case, one in the Ancient Greece and one in the Roman Antiquity. The oldest famous chef known to date is the cut Guillaume Tirel alias Taillevent from the 14th century.Couple of authors as Civitello (2011), Symons (2003), Pastson-Williams (1993), discuss about cooking and chefs history. Some paper trail from the 17th century, have highlighted that cook was considered as a profession, Mac Con Iomaire (2008) states that Crespin (164114-16) cited in Wheaton (1983110-11) describes the effervescent social life in kitchens full of love affairs, good dining-at their know expense-and camaraderie where the staff covered for one another. Some culinary professionals, however, took their positions very seri ously.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 evidence 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 encourage ashess be challenged, particularly where such challenges undermine self-perceptions of professionalism and suggests as well ethnic identity belongs not principally to the organisation but to the occupation in terms 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 shared by a group of people (Hofmaier, 1980). Values, beliefs and pract ices become specific to their profession (Chivers, 1973 o.k., 1996).The consequence 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 burn (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 puzzle out of locating a person within a system of social categorizations or to any social categorizations used by a person to define himself or others.It will be used in the latter sense here and thus denotes and element of cognitive structure. As regards the make-up of one professional kitchen, which is also a part of the study under the main research, Mac Con Iomaire (2008) suggests that Kitchens are ranked 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 essential 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 emergence of the phenomenon of distinction chefs whose open kitchens revealed the previously secret backstage (Goffman, 1959) of professional cooking. While this media-generated interest has been accompanied by fascinating biographical accounts of 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 academic 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 res taurant more than a profesion Professional identity of Michelin star restaurants chefs However several authors as Andrew F (2005), Civitello (2011), Dixon (2002), attractive (2008), and the famous Chef Bourdain (2001) discuss and debate on the world of chefs and its specific aspects.Furthermore various other related studies have been conducted include those by Cameron (2001, 2004), Cameron et al (1999), Chivers (1972, 1973), bonny (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 Burns (2010) states that research on chefs and identity has been carried out in North the States by Fine (1987,1996a, 1996b) and is significant in terms of the sociological structures organic 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 s tar 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 ? Before being a profession Michelin star chef is a passion of gastronomy/cooking ? The personal background (formation, experience, training, education) influence in the choice 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 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 understa nding of this topic. soft method will be used for this research, in beginning from the reflection/description/data collection, towards analysis then to the explanation, which will be an inducive approach conduct here. The qualitative method has been chosen because it provides a naughty amount of information gathered from the respondents, which is essential for this study related to social science which analyse various aspect of the human behaviour.Moreover, in-depth interviews has been selected as the only research tool here, because this method is really useful for discovering complex interconnections 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, what is more the possibility that provides it to discover issues or new aspects not considered previously, is really enkindle here, because the interviewee may expand the topic and add d epth.Besides a letter requesting interest in the research with will be sent by ring mail and also email to all the Head-Chef selected beforehand, this with an explanatory letter of the conduct study and its aims, in addition to a consent 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 Paris and London. The exact number of interviews will depend 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. Furthermor e, at the end of each interview, it will be asked to the participant whether he is agree that his name and business be identified to the tape arranging 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. each(prenominal) the information and data provide by the interview (tape recording and transcripts of interviews) will be retained in confidential secure storage during fivesome years and will be destroyed beyond the fifth year. Finally this research will be undertaken an ethical manner, all the points 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 canonical by the Ethics Committee at Taylor s University, together with the interrogatory 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 essay on the division of expert labor, Chicago The University of Chicago Press. Andrew F, C. (2005), The Cooks, Virtualbookworm Publishing. Bourdain, A. 2001), Kitchen cloak-and-dagger Adventures in the Culinary Underbelly, Bloomsbury, London. Cameron, D. S. (2001), Chefs and occupational culture in a hotel chain A grid-group analysis, Tourism and Hospitality Research, vol. 3, pp. 103-14. Cameron, D. S. (2004), organisational and Occupational trueness Exploring Chefs from a Cultural Perspective, Ph. D. thesis, University of tirerey. Cameron, D. S. , J. Gore, T. Desombre and M. J. Riley (1999), An examination of the reciprocal affects of occupation cu lture and organization culture The case of chefs in hotels, International journal of Hospitality Management, vol. 8, pp. 225-34. Chapoulie, J. M. (1973), Sur lanalyse sociologique des groupes professionnels, Revue 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 archives of Food and People, John Wiley & Sons. Dixon, J. (2002), The Changing Chicken Chooks, Cooks and Culinary Culture, UNSW Press. Dubar, C. (2010), La socializing Construction des identites sociales et professionnelles, 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 professio nal kitchens, Current 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. 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(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 Celebrity ,Penguin Books. Ruhlman,M. 2001), The intellect of a Chef The Journey Toward Perfection, Penguin Books. Sundin, O. & Hedman, J. (1996), Theory of professions and occupational identities, The Swedish School of subroutine 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 supply Speak, Journal of Integrated Care,vol. 16, issue 3, pp29-37. Zarca, B. (1988), Identite de metier et identite artisanal e, Revue Francaise de Sociologie, vol. 29, issue 2, pp. 247-273. Benjamin Gouet 18