Canadian chefs' workplace learning. Issue 6 (6th July 2015)

• Record Type: Journal Article
• Authors: Cormier-MacBurnie, Paulette; Doyle, Wendy; Mombourquette, Peter; Young, Jeffrey D.
• Is Part Of: European journal of training and development. Volume 39:Issue 6(2015)
• Page Start: 522
• Page End: 537
• Publication Date: 2015-07-06
• Subjects: Employees -- Training of -- Europe -- Periodicals; Employees -- Training of -- Periodicals; Manpower planning -- Europe -- Periodicals; Manpower planning -- Periodicals; Career development -- Periodicals; 331.259205
• DOI: 10.1108/EJTD-01-2015-0003
• Languages: English
• ISSNs: 2046-9012

Abstract

<abstract> <title> <x content-type="archive" xml:space="preserve">Abstract</x> </title> <sec> <title content-type="abstract-heading">Purpose</title> <p> – 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. </p> </sec> <sec> <title content-type="abstract-heading">Design/methodology/approach</title> <p> – 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. </p> </sec> <sec> <title content-type="abstract-heading">Findings</title> <p> – 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. </p> </sec> <sec> <title content-type="abstract-heading">Research limitations/implications</title> <p> – 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. </p> </sec> <sec> <title content-type="abstract-heading">Originality/value</title> <p> – 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.</p> </sec> </abstract>