To read this content please select one of the options below:

What makes a great chef?

J.D. Pratten (Department of Business and Management Studies, Crewe and Alsager Faculty, Manchester Metropolitan University, Manchester, UK)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 August 2003

5416

Abstract

The development of the UK restaurant industry is briefly outlined, and then the study seeks to examine the skills and characteristics needed to progress as a chef. Rather than describe the factors that drive workers from the trade, they are explored as problems which must be accepted and overcome, and virtues which must be acquired if anyone aspires to become a great chef. Sources include the comments of top chefs, food writers and others within the industry, as well as lengthy discussions with, and observations of, those working within the sector.

Keywords

Citation

Pratten, J.D. (2003), "What makes a great chef?", British Food Journal, Vol. 105 No. 7, pp. 454-459. https://doi.org/10.1108/00070700310497255

Publisher

:

MCB UP Ltd

Copyright © 2003, MCB UP Limited

Related articles