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Article

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Accepted version

Publication date

2025-07-10

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Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/222812

Analysis of the education and training of haute cuisine chefs: is there a common pattern?

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https://doi.org/10.1080/17510694.2023.2210702

Abstract

This study examines the haute cuisine chefs' education and training in order to identify a common pattern of training. Specifically, this study investigates the education and training received during the careers of a sample of 60 Michelin-starred chefs in Catalonia, a Spanish region recognized for its gastronomy. To conduct the study, a qualitative methodology was adopted and a semi-structured questionnaire was used to interview the professionals. The results show that the studies in hospitality schools are important to cement the basis of knowledge, but internships and work experience are also relevant ways to acquire explicit and tacit knowledge to succeed in this sector. These findings have allowed the identification of three different clusters of haute cuisine chefs also considering age and experience. This paper contributes to the research by analyzing the education of a group of professionals and identifying a common pattern of training in a growing sector that contributes significantly to national economies.

Subject

Formació professional, Restauració (Gastronomia), Cuiners

Subject (English)

Occupational training, Food service, Cooks

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Articles publicats en revistes (Empresa)

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ESCALANTE, Raúl, BERNARDO VILAMITJANA, Mercè and ARBUSSÀ I REIXACH, Anna. Analysis of the education and training of haute cuisine chefs: is there a common pattern?. Creative Industries Journal. 2025. Vol. 18, num. 2, pags. 127-152. ISSN 1751-0694. [consulted: 14 of August of 2026]. Available at: https://hdl.handle.net/2445/222812

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