The Beginning and Benefits of Mentoring Relationships – A Case Study of Chefs in Taiwan

Abstract

This paper is a descriptive study of mentoring relationships between chef mentors and their proteges in Taiwan.It primarily aimed to complement the understanding of the initiation factors and career benefits of such mentoring relationships. In-depth interviews were conducted with thirty-six chefs who worked in star hotels or well-known restaurants in Taiwan. This study deconstructed the formation of mentoring relationships and their mutual benefits in the workplace. The interview results indicated fourteen initiation factors and seven classifications of benefits of mentoring relationships. Previous studies have seldom explored the mentoring relationship characteristics in different cultural contexts and culinary workplaces. Based on the results, this study provides advice on developing a sustainable career through mentoring relationships and recommends the technology-based industry to consider creating effective mentoring relationships. Further related discussion is also provided in this paper.