On the edge of a slippery slope? Media influences on chef entrants

Robinson, Richard (2013). On the edge of a slippery slope? Media influences on chef entrants. In: Joanna Fountain and Kevin Moore, CAUTHE 2013. Tourism and Global Change: On the Edge of Something Big. Proceedings of the 23rd CAUTHE Conference. CAUTHE 2013: Council for Australasian University Tourism and Hospitality Education Annual Conference, Canterbury, NZ, (677-680). 11-14 February, 2013.

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Name Description MIMEType Size Downloads
Author Robinson, Richard
Title of paper On the edge of a slippery slope? Media influences on chef entrants
Conference name CAUTHE 2013: Council for Australasian University Tourism and Hospitality Education Annual Conference
Conference location Canterbury, NZ
Conference dates 11-14 February, 2013
Proceedings title CAUTHE 2013. Tourism and Global Change: On the Edge of Something Big. Proceedings of the 23rd CAUTHE Conference
Place of Publication Christchurch, NZ
Publisher CAUTHE (Council for Australasian University Tourism and Hospitality Education)
Publication Year 2013
Sub-type Fully published paper
Open Access Status
ISBN 9780864762832
Editor Joanna Fountain
Kevin Moore
Start page 677
End page 680
Total pages 4
Collection year 2014
Language eng
Formatted Abstract/Summary
Spurred by representations of cookery, food and chefs in the media there has been a revitalised interest in the interface between the chef’s occupational reality and popular culture (e.g. Bell, 2002Íž Bourdain, 2001; Palmer et al., 2010). Cookery is an occupation which in the research setting, Australia, has reported skills shortages over the past 30 years with high attrition rates a major contributor cause (Robinson et al, 2010). Concomitantly, amongst a veritable explosion of food-related programming a raft of contemporary media, either tacitly or overtly, provide portrayals of a chef’s work. This paper reports on a study which investigates media representations of the nature of work of professional chefs. It is predicated on the proposition that young career aspirants and entrants, who consume media making representations of careers in professional cookery, are vulnerable to themes that might not reflect occupational reality, and during the occupational socialisation and professionalisation process this occupational reality conflicts with their preconceived perceptions and expectations...
Keyword Chefs
Occupational culture
Cookery programs
Media representations
Q-Index Code E1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Conference Paper
Collections: Official 2014 Collection
UQ Business School Publications
 
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Created: Wed, 26 Feb 2014, 13:20:17 EST by Karen Morgan on behalf of UQ Business School