Canadian chefs’ workplace learning
European Journal of Training and Development
ISSN: 2046-9012
Article publication date: 6 July 2015
Issue publication date: 6 July 2015
Abstract
Purpose
This paper aims to examine the formal and informal workplace learning of professional chefs. In particular, it considers chefs’ learning strategies and outcomes as well as the barriers to and facilitators of their workplace learning.
Design/methodology/approach
The methodology is based on in-depth, face-to-face, semi-structured interviews with 12 executive chefs from a variety of restaurant types. Chefs were asked questions that focused on how they learned, the learning outcomes that they experienced and factors that inhibited or facilitated their learning.
Findings
Findings suggest that the strategies, outcomes, barriers and facilitators experienced by professional chefs are similar in many respects to those of other occupational/professional groups. However, there were some important differences that highlight the context of chefs’ workplace learning.
Research limitations/implications
The sample, which is relatively small and local, focuses on one city in Canada, and it is limited in its generalizability. Future research should include a national survey of professional chefs.
Originality/value
Using a qualitative approach, this in-depth study adds to the literature on workplace learning, strategies, outcomes, barriers, facilitators and context factors by addressing a relatively understudied profession.
Keywords
Citation
Cormier-MacBurnie, P., Doyle, W., Mombourquette, P. and Young, J.D. (2015), "Canadian chefs’ workplace learning", European Journal of Training and Development, Vol. 39 No. 6, pp. 522-537. https://doi.org/10.1108/EJTD-01-2015-0003
Publisher
:Emerald Group Publishing Limited
Copyright © 2015, Emerald Group Publishing Limited