Start Date
1-6-2022 12:00 PM
End Date
1-6-2022 12:15 PM
Description
Migrant cooks are essential to the culinary industry, yet they remain relatively anonymous in both the media and in academic research, particularly with regards to their identities as professional cooks. Using a phenomenological epistemology, combined with the theoretical framework of hospitality, this research focused on investigating the lived experience of the professional lives and identities of immigrant cooks working in Paris. Extant literature was reviewed, a focus group with migrant cooks explored themes within and missing from the literature, followed by eight in-depth semi-structured interviews with migrant cooks. Thematic analysis revealed two main themes. The “Challenges” theme had two sub themes: (1) human resource issues, and (2) integration and segregation. The second theme “Attitude” had two sub themes: (1) what it means to be a cook, and (2) gastronomy. While a global shortage of chefs and cooks exists within the hospitality industry (exacerbated by the Covid-19 pandemic), the findings conclude that the hospitality industry needs to be more hospitable to its staff - particularly migrants. The findings should be of interest in Ireland as we experience staffing difficulties in the hospitality industry and while energy is gathering, not just for more research, but actual change on the ground in establishments and education.
DOI
https://doi.org/10.21427/rsv2-zp18
An Immigrant Cook in Paris
Migrant cooks are essential to the culinary industry, yet they remain relatively anonymous in both the media and in academic research, particularly with regards to their identities as professional cooks. Using a phenomenological epistemology, combined with the theoretical framework of hospitality, this research focused on investigating the lived experience of the professional lives and identities of immigrant cooks working in Paris. Extant literature was reviewed, a focus group with migrant cooks explored themes within and missing from the literature, followed by eight in-depth semi-structured interviews with migrant cooks. Thematic analysis revealed two main themes. The “Challenges” theme had two sub themes: (1) human resource issues, and (2) integration and segregation. The second theme “Attitude” had two sub themes: (1) what it means to be a cook, and (2) gastronomy. While a global shortage of chefs and cooks exists within the hospitality industry (exacerbated by the Covid-19 pandemic), the findings conclude that the hospitality industry needs to be more hospitable to its staff - particularly migrants. The findings should be of interest in Ireland as we experience staffing difficulties in the hospitality industry and while energy is gathering, not just for more research, but actual change on the ground in establishments and education.