Author ORCID Identifier

https://orcid.org/0009-0000-7242-8186

Document Type

Theses, Ph.D

Disciplines

Psychology, including, *training, *pedagogy, Culinary Arts, Gastronomy, Food Education, *Culinary Education, *Food Pedagogy, Philosophy,

Publication Details

Submitted for the Award of a Doctor of Philosophy Technological University Dublin, School of Culinary Arts and Food Technology, December 2024.

10.21427/0m56-vj76

Abstract

The purpose of the research is to explore the experiences of mature part-time culinary arts degree students in Ireland to examine the phenomenon of professionalism. While other researchers have sought the views of culinary arts educators and practitioners, the student voice is underexplored. The research focuses on a particular context: a major transition in the participants’ lives: their return to education, while working full-time as chefs. Their experiences are considered unique since they, as a group, navigate between two worlds: industry and academia. Notably, a recent study in Ireland found that professionalism is an important career success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, requires further examination. Using interpretative phenomenological analysis (IPA), in-depth semi structured interviews took place online with ten participants. Interviews were recorded, transcribed and analysed to produce group experiential themes (GETs). The findings reveal four GETs of significance to the participants. First, the meaning that the participants attach to their professionalism appears to be deeply personal, often rooted in their past. Second, being a professional chef is extremely challenging, which can undermine a chef’s sense of professionalism. Third, the culture and environment often present obstacles to developing professionally, which causes frustration and disappointment. Fourth, a journey of personal and professional transformation through education has felt empowering and rewarding. The research will be of interest to those who teach, work in or study culinary arts. It provides an additional perspective on the discussion regarding evolving professionalism in the academic discipline and professional practice. The research may also be relevant to other emerging academic disciplines, where professionalism is underexamined. Researchers who want to explore the use of IPA as a potential research approach may find this thesis helpful.

DOI

https://doi.org/10.21427/0m56-vj76

Creative Commons License

Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License
This work is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 4.0 International License.


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