Abstract
This study has two main objectives, first, to examine the following themes: a) the most rewarding aspects of being a chef, b) challenges in the profession, and c) what constitutes ‘a good chef.’ A second objective entails the development of a conceptual framework based on the protean career, self-efficacy, and creative self-efficacy literature. Using an inductive and qualitative cross-national approach, data were gathered from 69 executive chefs in Australia and Vietnam through semi-structured interviews. The thematic analysis revealed 11 dimensions; 10 of these align with the underpinnings of the above considered literature. For instance, the ‘chefs’ culinary legacy’ dimension underscores chefs' leading and inspirational roles. Under challenges, the ‘self-motivation factors’ dimension denotes the need for chefs' determination traits, while the ‘savvy chef’ dimension stresses their creativity. In addition, numerous cross-national differences were identified. Based upon the proposed framework developed from the qualitative findings, practical and theoretical implications are discussed.
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