The careers of chefs : a study of Swiss expatriates working in Thailamd

概要

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This qualitative study used élite interviewing to investigate the family and career backgrounds and career path strategies of a sample of successful chefs working in Thailand, and to identify their career determinants. The informants were five Swiss male expatriates: three hotel executive chefs and two restaurant owner chefs. Four came from urban middle class backgrounds, and the fifth from a rural middle class one. Their family background influenced their interest in food and cooking at an early age. They all completed apprenticeships in the kitchens of luxury hotels, and continued their subsequent training in similar hotel kitchens or in starred restaurant kitchens. Following promotion to the post of executive chef, they continued to work in similar hotel or restaurant kitchens, mostly in Asia. Two of the informants were following entrepreneurial career path strategies; another two were following occupational career paths, while the fifth informant was following an organizational one. The research identified five main career determinants: a passion for food and cooking; an early intention to be successful; the quality of their initial apprenticeship; willingness to travel worldwide; and dedication to their chosen occupation to the exclusion of a wife and family. Comparing and contrasting the findings with those in the scant empirical literature shows important differences between these Swiss informants and other expatriate European male chefs.