The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends

Abstract

Purpose

The purpose of this study is to shed new light on empirical and conceptual aspects related to chefs’ careers and the hospitality sector. The study examines how the future of the chef’s profession is perceived, how future generations of chefs could be developed and the main emerging trends within the chef’s scene.

Design/methodology/approach

Semi-structured, face-to-face, online and telephone interviews were conducted with 34 chefs operating in Australia and 35 in Vietnam.

Findings

The findings reveal ten dimensions that strongly adhere to knowledge management (KM) and the notions of the knowledge-based view of the firm. In addition, numerous differences in how the two groups perceived aspects of their careers transpire. Based on these findings, a conceptual framework was developed, with important theoretical and practical implications.

Practical implications

The importance of KM through talent development, mentoring, creating a learning environment and enhancing problem-solving skills is highlighted.

Originality/value

While scholarly works emphasise chefs’ value, importance and contributions, little is known about the links between their careers and KM. Furthermore, almost no study has compared chefs across geographic/cultural domains. The study addresses these research gaps and contributes to the conceptual understanding of KM within the chefs’ domain.

Citation

Bressan, A., Duarte Alonso, A., Kim Vu, O.T., Tran, L.N. and Tran, T.D. (2023), "The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends", International Journal of Contemporary Hospitality Management, Vol. 35 No. 3, pp. 1087-1108. https://doi.org/10.1108/IJCHM-03-2022-0391