Abstract
"It was just natural": aggression in New Zealand kitchens
Highlights
Scott Wright is a chef lecturer in culinary arts at Auckland University of Technology, New Zealand
Information for this article was collected during a wider study on how the impact of compulsory celebrity within kitchen culture has affected upmarket chef proprietors [1]
Its contribution is in providing a New Zealand context to research on kitchen aggression
Summary
Scott Wright is a chef lecturer in culinary arts at Auckland University of Technology, New Zealand. A commercial kitchen can be an aggressive environment. Research on aggression in kitchens and the hospitality sector is important as it illuminates environmental, vocational and cultural issues. This article explores how upmarket chefs, many of whom are proprietors, have experienced aggression.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
