55 research outputs found

    Gender differences in the evolution of haute cuisine chef's career

    Full text link
    This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Culinary Science & Technology on 2020, available online: http://www.tandfonline.com/10.1080/15428052.2019.1640156[EN] This article reviews gender differences in the career paths of successful chefs, including barriers, success factors, and the entrepreneurial path. The research was developed in 2016-17, using an international survey carried out in Spain, France, and the United States among culinary students, cooks, and chefs who responded to a structured questionnaire based on pre-selected topics. The results show that a chef's career requires various sets of skills. They should be leaders, mentors, and entrepreneurs. They work in a hard and competitive environment where building their brand and achieving public recognition is a must. Their professional satisfaction depends on learning, evolving, and launching their restaurant. There were two main differences between the sample of women chefs and the general sample of chefs: they required more mentoring, and they achieved greater job satisfaction when they were self-employed.Albors GarrigĂłs, J.; Haddaji, M.; GarcĂ­a-Segovia, P.; PeirĂł Signes, A. (2020). Gender differences in the evolution of haute cuisine chef's career. Journal of Culinary Science & Technology (Online). 18(6):439-468. https://doi.org/10.1080/15428052.2019.1640156S439468186Emiroğlu, B. D., Akova, O., & Tanrıverdi, H. (2015). The Relationship Between Turnover Intention and Demographic Factors in Hotel Businesses: A Study at Five Star Hotels in Istanbul. Procedia - Social and Behavioral Sciences, 207, 385-397. doi:10.1016/j.sbspro.2015.10.108Ainuddin, R. A., Beamish, P. W., Hulland, J. S., & Rouse, M. J. (2007). Resource attributes and firm performance in international joint ventures. Journal of World Business, 42(1), 47-60. doi:10.1016/j.jwb.2006.11.001Allen, H., & Mac Con Iomaire, M. (2016). «Against all odds»: Head chefs profiled. Journal of Culinary Science & Technology, 14(2), 107-135. doi:10.1080/15428052.2015.1080645Allen, H., & Mac Con Iomaire, M. (2016). Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens. Journal of Culinary Science & Technology, 15(3), 187-222. doi:10.1080/15428052.2016.1225538Anderson, E. R. (2008). ‘Whose name’s on the awning?’ Gender, entrepreneurship and the American diner. Gender, Place & Culture, 15(4), 395-410. doi:10.1080/09663690802155611Balazs, K. (2001). Some like it haute: Organizational Dynamics, 30(2), 134-148. doi:10.1016/s0090-2616(01)00048-1Balazs, K. (2002). Take One Entrepreneur: European Management Journal, 20(3), 247-259. doi:10.1016/s0263-2373(02)00040-3Blanck, J. F. (2007). Research Chefs Association . Journal of Agricultural & Food Information, 8(1), 3-8. doi:10.1300/j108v08n01_02Boone, J., Veller, T., Nikolaeva, K., Keith, M., Kefgen, K., & Houran, J. (2013). Rethinking a Glass Ceiling in the Hospitality Industry. Cornell Hospitality Quarterly, 54(3), 230-239. doi:10.1177/1938965513492624Burgess, C. (2003). Gender and salaries in hotel financial management: it’s still a man’s world. Women in Management Review, 18(1/2), 50-59. doi:10.1108/09649420310462325Cairns, K., Johnston, J., & Baumann, S. (2010). Caring About Food. Gender & Society, 24(5), 591-615. doi:10.1177/0891243210383419Food and Femininity. (2015). doi:10.5040/9781474255158Carvalho, I., Costa, C., Lykke, N. & Torres, A. (2018). Agency, structures and women managers' views of their careers in tourism. In Women's Studies International Forum (Vol. 71, pp. 1-11). Pergamon. London.Casado-DĂ­az, J. M., & SimĂłn, H. (2016). Wage differences in the hospitality sector. Tourism Management, 52, 96-109. doi:10.1016/j.tourman.2015.06.015Childers, L. & Kryza, A. (2015). The 17 best female chefs in America. Thrillist. Retrieved from https://www.thrillist.com/eat/nation/america-s-best-female-chefsChin, W. W. (2009). How to Write Up and Report PLS Analyses. Handbook of Partial Least Squares, 655-690. doi:10.1007/978-3-540-32827-8_29Cooper, J., Giousmpasoglou, C., & Marinakou, E. (2017). Occupational identity and culture: the case of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 29(5), 1362-1379. doi:10.1108/ijchm-02-2016-0071Costa, C., Bakas, F. E., Breda, Z., & DurĂŁo, M. (2017). ‘Emotional’ female managers: How gendered roles influence tourism management discourse. Journal of Hospitality and Tourism Management, 33, 149-156. doi:10.1016/j.jhtm.2017.09.011Day, E. (2015, June 7). HĂ©lĂšne Darroze: Life according to the world’s best female chef. The Guardian. Retrieved from http://www.theguardian.com/lifeandstyle/2015/jun/07/helene-darroze-female-chefsdruckman, charlotte. (2010). Why Are There No Great Women Chefs? Gastronomica, 10(1), 24-31. doi:10.1525/gfc.2010.10.1.24Maiti, C. K., Sen, S., Paul, A. K., & Acharya, K. (2007). First Report of Alternaria dianthicola Causing Leaf Blight on Withania somnifera from India. Plant Disease, 91(4), 467-467. doi:10.1094/pdis-91-4-0467bFerreira Freire GuimarĂŁes, C. R., & Silva, J. R. (2016). Pay gap by gender in the tourism industry of Brazil. Tourism Management, 52, 440-450. doi:10.1016/j.tourman.2015.07.003Fornell, C., & Larcker, D. F. (1981). Structural Equation Models with Unobservable Variables and Measurement Error: Algebra and Statistics. Journal of Marketing Research, 18(3), 382-388. doi:10.1177/002224378101800313George, R. T., & Hancer, M. (2005). Leader-Member Exchange Quality. Journal of Human Resources in Hospitality & Tourism, 3(2), 85-99. doi:10.1300/j171v03n02_04Gergaud, O., Smeets, V. & Warzynski, F. (2011). Learning by cooking and reputation building: A French recipe to become a top chef. American Association of Wine Economists. Working paper no.81. Retrieved from http://www.wine-economics.orgGlauber, R. (2011). Limited Access: Gender, Occupational Composition, and Flexible Work Scheduling. The Sociological Quarterly, 52(3), 472-494. doi:10.1111/j.1533-8525.2011.01215.xGuerrina, R. (2002). Mothering in Europe. European Journal of Women’s Studies, 9(1), 49-68. doi:10.1177/1350506802009001381Guyette, W. C. (1981). The Executive Chef: Manager or Culinarian? Cornell Hotel and Restaurant Administration Quarterly, 22(3), 71-78. doi:10.1177/001088048102200320Haddaji, M., Albors-GarrigĂłs, J., & GarcĂ­a-Segovia, P. (2017). Women chefs’ experience: Kitchen barriers and success factors. International Journal of Gastronomy and Food Science, 9, 49-54. doi:10.1016/j.ijgfs.2017.06.004Haddaji, M., Albors-GarrigĂłs, J., & GarcĂ­a-Segovia, P. (2017). Women Chefs’ Access Barriers to Michelin Stars: A Case-Study Based Approach. Journal of Culinary Science & Technology, 15(4), 320-338. doi:10.1080/15428052.2017.1289133Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a Silver Bullet. Journal of Marketing Theory and Practice, 19(2), 139-152. doi:10.2753/mtp1069-6679190202Harringon, R., & Herzog, C. (2007). Chef John Folse: A Case Study of Vision, Leadership & Sustainability. Journal of Hospitality & Tourism Education, 19(3), 5-10. doi:10.1080/10963758.2007.10696892Harris, D. A., & Giuffre, P. (2010). «The Price You Pay»: How Female Professional Chefs Negotiate Work and Family. Gender Issues, 27(1-2), 27-52. doi:10.1007/s12147-010-9086-8Harris, D. A., & Giuffre, P. (2015). Taking the Heat. doi:10.36019/9780813571270Heilman, M. E., & Haynes, M. C. (2005). No Credit Where Credit Is Due: Attributional Rationalization of Women’s Success in Male-Female Teams. Journal of Applied Psychology, 90(5), 905-916. doi:10.1037/0021-9010.90.5.905Hoyt, C. L. & Simon, S. (2011). Female leaders: Injurious or inspiring role models for women? Jepson School of Leadership Studies articles, book chapters, and other publications. 114. Retrieved from http://scholarship.richmond.edu/jepson-faculty-publications/114Hurley, A. E. (1999). Incorporating feminist theories into sociological theories of entrepreneurship. Women in Management Review, 14(2), 54-62. doi:10.1108/09649429910261396Kiser, A. I. T. (2015). Workplace and leadership perceptions between men and women. Gender in Management: An International Journal, 30(8), 598-612. doi:10.1108/gm-11-2014-0097Knutson, B. J., & Schmidgall, R. S. (1999). Dimensions of the Glass Ceiling in the Hospitality Industry. Cornell Hotel and Restaurant Administration Quarterly, 40(6), 64-75. doi:10.1177/001088049904000618Ko, W.-H. (2012). The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan. International Journal of Hospitality Management, 31(3), 1004-1011. doi:10.1016/j.ijhm.2011.12.004Lane, C. (2013). Taste makers in the «fine-dining» restaurant industry: The attribution of aesthetic and economic value by gastronomic guides. Poetics, 41(4), 342-365. doi:10.1016/j.poetic.2013.05.003Lee, K.-E. (2011). Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice. Nutrition Research and Practice, 5(1), 80. doi:10.4162/nrp.2011.5.1.80Lee, K., Yang, G., & Graham, J. L. (2006). Tension and trust in international business negotiations: American executives negotiating with Chinese executives. Journal of International Business Studies, 37(5), 623-641. doi:10.1057/palgrave.jibs.8400215Lloyd-Fore, N. (1988). Where Next for Women? Cornell Hotel and Restaurant Administration Quarterly, 29(3), 9-10. doi:10.1177/001088048802900306Mac Con Iomaire, M. (2008). Understanding the Heat—Mentoring: A Model for Nurturing Culinary Talent. Journal of Culinary Science & Technology, 6(1), 43-62. doi:10.1080/15428050701884196Martin, P., & Barnard, A. (2013). The experience of women in male-dominated occupations: A constructivist grounded theory inquiry. SA Journal of Industrial Psychology, 39(2). doi:10.4102/sajip.v39i2.1099Meah, A., & Jackson, P. (2013). Crowded kitchens: the ‘democratisation’ of domesticity? Gender, Place & Culture, 20(5), 578-596. doi:10.1080/0966369x.2012.701202Michelin. (2018). Retrieved from https://guide.michelin.comMintz, S. W. (1989). Cuisine and haute cuisine: How are they linked? Food and Foodways, 3(3), 185-190. doi:10.1080/07409710.1989.9961947MĂŒller, K. F., VanLeeuwen, D., Mandabach, K., & Harrington, R. J. (2009). The effectiveness of culinary curricula: a case study. International Journal of Contemporary Hospitality Management, 21(2), 167-178. doi:10.1108/09596110910935660Nebel, E. C., Braunlich, C. G., & Zhang, Y. (1994). Career Paths in American Luxury Hotels: Hotel Food and Beverage Directors. International Journal of Contemporary Hospitality Management, 6(6), 3-9. doi:10.1108/09596119410070495Orser, B., & Leck, J. (2010). Gender influences on career success outcomes. Gender in Management: An International Journal, 25(5), 386-407. doi:10.1108/17542411011056877Pratten, J. D. (2003). What makes a great chef? British Food Journal, 105(7), 454-459. doi:10.1108/00070700310497255Pratten, J. D. (2003). The training and retention of chefs. International Journal of Contemporary Hospitality Management, 15(4), 237-242. doi:10.1108/09596110310475702Purcell, K. (1996). The relationship between career and job opportunities: women’s employment in the hospitality industry as a microcosm of women’s employment. Women in Management Review, 11(5), 17-24. doi:10.1108/09649429610122618Remington, J., & Kitterlin-Lynch, M. (2017). Still pounding on the glass ceiling: A study of female leaders in hospitality, travel, and tourism management. Journal of Human Resources in Hospitality & Tourism, 17(1), 22-37. doi:10.1080/15332845.2017.1328259Sanders, M. D. (2015). The worldÂŽs most elite female chefs reveal what it’s really like to have their Michelin stars. Retrieved from https://www.marieclaire.com/food-cocktails/g3262/women-chefs-three-michelin-stars/Santero-Sanchez, R., Segovia-PĂ©rez, M., Castro-Nuñez, B., Figueroa-Domecq, C., & TalĂłn-Ballestero, P. (2015). Gender differences in the hospitality industry: A Job quality index. Tourism Management, 51, 234-246. doi:10.1016/j.tourman.2015.05.025Sarstedt, M., Henseler, J., & Ringle, C. M. (2011). Multigroup Analysis in Partial Least Squares (PLS) Path Modeling: Alternative Methods and Empirical Results. Measurement and Research Methods in International Marketing, 195-218. doi:10.1108/s1474-7979(2011)0000022012Supski, S. (2006). ‘It Was Another Skin’: The kitchen as home for Australian post-war immigrant women. Gender, Place & Culture, 13(2), 133-141. doi:10.1080/09663690600573635Telerama. (2018). Gastronomie, OĂč sont les femmes? La carte des 500 cheffes Ă  dĂ©couvrir dans toute la France. Retrieved from https://www.telerama.fr/monde/gastronomie-la-carte-des-370-cheffes-a-decouvrir-dans-toute-la-france,n5514484.phpTims, M., Bakker, A. B., & Xanthopoulou, D. (2011). Do transformational leaders enhance their followers’ daily work engagement? The Leadership Quarterly, 22(1), 121-131. doi:10.1016/j.leaqua.2010.12.011USA Today. (2018, July 5). 50 states: 50 female chefs. Retrieved from https://www.usatoday.com/story/travel/experience/food-and-wine/2018/03/05/americas-female-chefs/385015002/onWilliams, C. L., & Dellinger, K. (Eds.). (2010). Gender and Sexuality in the Workplace. Research in the Sociology of Work. doi:10.1108/s0277-2833(2010)20WTO, World Tourism Association (2018), UNWTO Tourism Highlights: 2018 Edition, Madrid, Spain.Yen, C.-L. (Alan), Cooper, C. A., & Murrmann, S. K. (2013). Exploring Culinary Graduates’ Career Decisions and Expectations. Journal of Human Resources in Hospitality & Tourism, 12(2), 109-125. doi:10.1080/15332845.2013.752707Zhong, Y., & Couch, S. (2007). Hospitality Students’ Perceptions of Facilitators and Constraints Affecting Women’s Career Advancement in the Hospitality Industry. Family and Consumer Sciences Research Journal, 35(4), 357-373. doi:10.1177/1077727x07299993Zopiatis, A. (2010). Is it art or science? Chef’s competencies for success. International Journal of Hospitality Management, 29(3), 459-467. doi:10.1016/j.ijhm.2009.12.003Zopiatis, A., Theocharous, A. L., & Constanti, P. (2017). Career satisfaction and future intentions in the hospitality industry: An intrinsic or an extrinsic proposition? Journal of Human Resources in Hospitality & Tourism, 17(1), 98-120. doi:10.1080/15332845.2017.134074

    The function of fear in institutional maintenance: Feeling frightened as an essential ingredient in haute cuisine

    Get PDF
    Fear is a common and powerful emotion that can regulate behaviour. Yet institutional scholars have paid limited attention to the function of fear in processes of institutional reproduction and stability. Drawing on an empirical study of elite chefs within the institution of haute cuisine, this article finds that the multifaceted emotion of fear characterised their experiences and served to sustain their institution. Chefs’ individual feelings of fear prompted conformity and a cognitive constriction, which narrowed their focus on to the precise reproduction of traditional practices whilst also limiting challenges to the norms underpinning the institution. Through fear work, chefs used threats and violence to connect individual experiences of fear to the violation of institutionalized rules, sustaining the conditions in which fear-driven maintenance work thrived. The study also suggests that fear is a normative element of haute cuisine in its own right, where the very experience and eliciting of fear preserved an essential institutional ingredient. In this way, emotions such as fear do not just accompany processes of institutionalization but can be intimately involved in the maintenance of institutions

    Typical features of Parkinson disease and diagnostic challenges with microdeletion 22q11.2

    Get PDF
    OBJECTIVE: To delineate the natural history, diagnosis, and treatment response of Parkinson disease (PD) in individuals with 22q11.2 deletion syndrome (22q11.2DS), and to determine if these patients differ from those with idiopathic PD. METHODS: In this international observational study, we characterized the clinical and neuroimaging features of 45 individuals with 22q11.2DS and PD (mean follow-up 7.5 ± 4.1 years). RESULTS: 22q11.2DS PD had a typical male excess (32 male, 71.1%), presentation and progression of hallmark motor symptoms, reduced striatal dopamine transporter binding with molecular imaging, and initial positive response to levodopa (93.3%). Mean age at motor symptom onset was relatively young (39.5 ± 8.5 years); 71.4% of cases had early-onset PD (<45 years). Despite having a similar age at onset, the diagnosis of PD was delayed in patients with a history of antipsychotic treatment compared with antipsychotic-naive patients (median 5 vs 1 year, p = 0.001). Preexisting psychotic disorders (24.5%) and mood or anxiety disorders (31.1%) were common, as were early dystonia (19.4%) and a history of seizures (33.3%). CONCLUSIONS: Major clinical characteristics and response to standard treatments appear comparable in 22q11.2DS-associated PD to those in idiopathic PD, although the average age at onset is earlier. Importantly, treatment of preexisting psychotic illness may delay diagnosis of PD in 22q11.DS patients. An index of suspicion and vigilance for complex comorbidity may assist in identifying patients to prioritize for genetic testing

    Introduction

    No full text

    Thermal stability of the krypton Hall effect thruster

    No full text
    The Krypton Large IMpulse Thruster (KLIMT) ESA/PECS project, which has been implemented in the Institute of Plasma Physics and Laser Microfusion (IPPLM) and now is approaching its final phase, was aimed at incremental development of a ~500 W class Hall effect thruster (HET). Xenon, predominantly used as a propellant in the state-of-the-art HETs, is extremely expensive. Krypton has been considered as a cheaper alternative since more than fifteen years; however, to the best knowledge of the authors, there has not been a HET model especially designed for this noble gas. To address this issue, KLIMT has been geared towards operation primarily with krypton. During the project, three subsequent prototype versions of the thruster were designed, manufactured and tested, aimed at gradual improvement of each next exemplar. In the current paper, the heat loads in new engine have been discussed. It has been shown that thermal equilibrium of the thruster is gained within the safety limits of the materials used. Extensive testing with both gases was performed to compare KLIMT’s thermal behaviour when supplied with krypton and xenon propellants

    Style Guides and the Garlic, Shallots, and Butter of Scientific Writing

    No full text

    Job crafting as dynamic displays of gender identities and meanings in male-dominated occupations

    No full text
    In this article, we explore how women craft their jobs in male-dominated occupations in ways that respond to the job demands relating to contradictory gender expectations. With material from 21 interviews with female chefs working in professional kitchens, we show, through the lens of constructing gender identities and meanings at the gender-body nexus, that three job crafting practices – negotiating physical competence, reframing creativity, and managing men co-workers’ reactions – are invented as creative responses to gender-related job demands. The findings contribute to the job crafting literature by showing that women’s job crafting in male-dominated occupations is less about increasing or decreasing certain types of job demands, but more about enacting “dynamic displays” – material, discursive and fluid – of their gender identities and meanings as situated responses to a given job demand being made. Our research indicates the importance of understanding the conditions under which job crafting is mostly likely to generate positive, negative, or mixed experiences over time

    Structural abnormalities in the cerebellum and sensorimotor circuit in writer's cramp.

    No full text
    International audienceBACKGROUND: Structural abnormalities were detected in bilateral primary sensorimotor areas in writer's cramp. Evidence in other primary dystonia, including blepharospasm and cervical dystonia, suggest that structural abnormalities may be observed in other brain areas such as the cerebellum in writer's cramp. OBJECTIVE: To test the hypothesis that structural abnormalities are present along the sensorimotor and cerebellar circuits in patients with writer's cramp. METHODS: Using voxel-based morphometry, the authors compared the brain structure of 30 right-handed patients with writer's cramp with that of 30 healthy control subjects matched for gender, age, and handedness. RESULTS: Gray matter decrease was found in the hand area of the left primary sensorimotor cortex, bilateral thalamus, and cerebellum (height threshold p < 0.01, cluster significant at p < 0.05 corrected for multiple comparisons). CONCLUSIONS: These results demonstrate in writer's cramp the presence of structural abnormalities in brain structures interconnected within the sensorimotor network including the cerebellum and the cortical representation of the affected hand. These abnormalities may be related to the pathophysiology of writer's cramp, questioning the role of the cerebellum, or to maladaptive plasticity in a task-related dystonia
    • 

    corecore