Executive Chefs Research Articles

Sustainable international tourist hotels: the role of the executive chef

PurposeHuman capital is the most important determinant of the Hospitality industry’s success. Executive chefs should be skilled in both management and culinary arts, in addition to ensuring the success of the entire hospitality division. The study aims to understand the competencies of executive chefs in international tourist hotels in Taiwan.Design/methodology/approachLiterature review and behavioral event interviews were conducted with ten executive chefs and executive sous chefs. The modified Delphi method verified the results using 15 experts.FindingsA competency framework was created, with four quadrants – managerial, operational, behaviors and skills – to classify executive chefs’ competencies. Each competency was further divided into sub-competencies – culinary research, emotional control, negotiation skills, job guidance and proactive thinking ability – for 25 items. Quadrants I and II are hard competencies that can be improved through education and training, whereas the third and fourth are soft competencies that require more time for development in workers.Practical implicationsThe two-step study developed a competency framework with a practical reference value. The study results could be utilized by human resources managers during their companies’ training, recruitment, selection and promotion.Originality/valueBesides the Delphi method, a deep behavioral event interview that enabled determining critical competencies was also used to collect data. The results obtained could be used to structure schools’ curricula. Collaborations between the hospitality industry and schools could help develop better curricula and training plans to maximize the availability of educational resources.

Food miles and food choices: the case of an upscale urban hotel in Hong Kong

ABSTRACTThe nature of food production and consumption has changed dramatically in recent decades. Food sources for hotels and resorts have been an increasingly important sustainability topic in recent years. Where food is sourced has important implications for the economic, environmental and socio-cultural sustainability of tourist destinations. Based on where food is sourced and the mode of transportation, food miles is calculated for an upscale urban hotel in Hong Kong over a 12-month period. Greenhouse gas emissions associated with these food miles are computed. Over three-quarters of the food and beverages procured travelled via sea, the most energy efficient mode of transportation. Follow-up interviews with the hotel's procurement and executive chefs reveal the motivation behind these purchase decisions. While quality of food is the main driver for chefs, the procurement department take quality and cost into consideration. These different motivations provide potential conflict in sourcing food sustainably. Another issue raised is that food being procured from nearby countries may have questionable health and safety standards. Just because food can be procured closer to the destination does not necessarily mean it is the most sustainable option.

Measuring menu attributes in the international and local resort hotels in Egypt

This study will be the first attempt to examine menu attributes, i.e. menu item descriptions, menu design and menu variety as effective marketing tools for Sharm El-Sheikh resort hotels (SESRHs) in Egypt. Fifteen semi-structured interviews were conducted with Food and Beverage (F&B) Managers and Executive Chefs (ECs). The findings indicate that the sampled RHs replied primarily on restaurants’ service employees to promote their menu items. However, service employees can become disinterested with repeating verbally menu items for every customer. This study suggests a theoretical model of using menu attributes as marketing tools for SESRHs. The present study provides a basis for future research in relation to menu attributes.

Why Sugar Free Products on the Menu? A Chef’s Perspective

Food is a vital element of living. So many researchers have exposed associations between chronic diseases and food patterns. A food pattern rich in fruits, vegetables, and whole grain is beneficial to health, while a food high in sugar and fat is associated with increased risk of chronic diseases. Healthy catering is not just about taking off chips and cooked breakfasts from the menu. Nowadays many people prefer healthy foods but they must be made tasty and appealing. This is the main challenge of today’s hoteliers. An important commercial opportunity exists - providing guests with healthier choices that look and taste good. It is important for the hospitality industry to grasp this market opportunity by offering healthier choices in terms of sugar free recipes, which customers increasingly want to buy. This study is about the reasons if any which motivate chefs of the 5 star hotels of New Delhi to develop recipes which are sugar free. The methodology chosen for this study was survey based, conducted among the executive chefs of five star hotels in New Delhi. This study will be an attempt to identify the gaps between the demand and supply of sugar free recipes created by chefs of the 5 star hotels. In addition to collection of data through structured questionnaires, this study’s research methods consisted of conducting in-depth interviews with the executive chefs of five star hotels in New Delhi. The feelings expressed by the interviewees are examined during the discussions. Then the challenges faced by the chefs in relation to modification of recipes to make them sugar free and taste wise acceptable were also discussed. Based on the information collected from the respondents, they provided some general as well as particular suggestions with sugar free recipes offerings. This study brings out some answers to the factors defining trends followed by the chefs to make sugar free recipes in five star hotels.

Canadian chefs’ workplace learning

Purpose – This paper aims to examine the formal and informal workplace learning of professional chefs. In particular, it considers chefs’ learning strategies and outcomes as well as the barriers to and facilitators of their workplace learning. Design/methodology/approach – The methodology is based on in-depth, face-to-face, semi-structured interviews with 12 executive chefs from a variety of restaurant types. Chefs were asked questions that focused on how they learned, the learning outcomes that they experienced and factors that inhibited or facilitated their learning. Findings – Findings suggest that the strategies, outcomes, barriers and facilitators experienced by professional chefs are similar in many respects to those of other occupational/professional groups. However, there were some important differences that highlight the context of chefs’ workplace learning. Research limitations/implications – The sample, which is relatively small and local, focuses on one city in Canada, and it is limited in its generalizability. Future research should include a national survey of professional chefs. Originality/value – Using a qualitative approach, this in-depth study adds to the literature on workplace learning, strategies, outcomes, barriers, facilitators and context factors by addressing a relatively understudied profession.

WOMEN CHEFS IN INDIAN HOSPITALITY INDUSTRY: CHALLENGES AND STRATEGIES

This paper aims at investigating the challenges preventing women chefs from reaching the top positions in the kitchen of a hotel and identifying measures in overcoming them. In recent years, the increased number of women in the hospitality industry and their under representation in top positions has made women's status in the industry a great concern. Majority of women chefs are not in situations that would lead them to the positions of Executive Chefs. There are several factors preventing women chefs from reaching the glass ceiling. The study identifies such factors and suggests measures to prepare women for leadership positions in the hospitality industry and find ways to overcome the barriers that may exist to women's career advancement. However, there are many factors which are hampering the rate at which the industry could be growing. Some, the hotels can control and some need inputs from the government in the form of policies and programmes for the young women chefs who join afresh. The purpose of this study is to highlight the main challenges faced by the women chefs in the hospitality industry, envision a change and explore solutions for sustainability in the ever - changing market scenario. Studies show that hotel organizations keep up to their words and give women employees their dues like promotions, incentives, etc, but still women chefs unduly are unable to reach the top positions. It is important for patrons of hotel industry to deliberate these challenges in a professional way and support them in their ventures. Many studies need to be carried out to enable the organizations to learn more about the importance of growth of women chefs in their organizations.

National Scarce Skills within the Professional Chef’s Sector in South Africa

Since 1994, South Africa has witnessed an exceptional growth of the tourism sector. The hospitality sector is following a same positive trend however, there is not an appropriate growth of its human resources. South Africa, as many other countries, suffers a skills shortage of catering employees such as executive chefs and cooks. In addition, the historical context of South Africa has produced a specific skewed demographic picture of kitchen staff that now needs to be rebalanced. The skills shortage of kitchen staff could seriously affect the quality of service of the growing hospitality sector. This paper intends to investigate the context and problems related to kitchen staff shortages in South Africa. A literature review of factors such as low wages, unsociable and long hours will be outlined. Thereafter, the specific context of South Africa will be investigated. The specific history of the country has influenced also the hospitality (and kitchen staff) milieu, thus issues in the transformation of the sector will need to be put forward. The paper will conclude with some possible suggestion to decrease the skill shortage in kitchen staff in South Africa.

The Response of Hotels to Increasing Food Costs due to Food Shortages

During 2008–2009 the hotel industry in Hong Kong had to respond to a steady price increase in general food items and in basic food commodities. As most hotels in Hong Kong predict their food cost budgets a year in advance, these sudden and unexpected increases in food commodities came at a time when there was a downturn in the global economy in the wake of the financial crisis and a worldwide influenza A (H1N1) epidemic. There have been articles published in hospitality and tourism journals that have discussed the issue of food cost and control in hotels resulting from poor storage and purchasing, portion control, and preparation and production methods. However, none of the previous studies has examined the sudden and rapid increases in the cost of foods and the impact that this has had on the hotel industry. The measures adopted by Hong Kong hotels of different tiers to control or reduce expected food costs are analyzed in this study. This study employed a cross-sectional exploratory design, encompassing in-depth personal interviews with food and beverage managers and executive chefs in high-, mid- and low-tier hotels in Hong Kong. Empirical findings revealed that mid- and low-tier hotels found the increases in commodity prices challenging and thus employed innovative methods to combat rising food costs. High-tier hotels were more concerned about satisfying customers' needs by maintaining high-quality food products and services. The findings indicate that hotels and restaurants at all points of the market adopted functional strategies to increase their efficiency and profitability. Based on the operating experience of existing hotels, this study demonstrates that enhancing the quality of suppliers' commodities, good staff communication and training practices, and innovative ideas can improve a hotel's financial situation.

Developing a core competency model of innovative culinary development

This research investigates core competencies of innovative culinary development (ICD) by deep interviews, Delphi and Analytic Network Process (ANP). Stage I of this research employs a Delphi study that involves 16 participants to provide initial innovative culinary competencies based on 20 interviews of executive chefs, R&D managers and culinary artists. After gaining the consensus from the experts, dimensions and items of competencies are identified during Stage II. Also, ANP is adopted to determine the relative weights among the competency criteria and emphasize the interdependent relationships, thus increasing the accuracy of the results. Results of the deep interviews suggest that there are 156 items of ICD competencies. Results of DNP (Delphi and ANP) reveal 31 ICD core competencies in seven dimensions such as innovative product, culture, management, service, aesthetics, creativity and technology competencies.

Chefs and suppliers: An exploratory look at supply chain issues in an upscale restaurant alliance

This paper examines some basic issues associated with supply chains in the context of acquiring local ingredients as part of producing a culinary tourism experience. Based on data collected from Executive Chefs at Relais & Châteaux restaurants through surveys and personal interviews, the authors document producer-to-chef relationships, why and how local ingredients are featured in menu listings, and how chefs communicate their use of local ingredients to their guests. The results also describe chefs’ beliefs about the use of local ingredients, as well as potential issues related to the use of suppliers and their perceptions of their guests’ expectations for their meals.

Chefs’ Opinions of Restaurant Portion Sizes

The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.

Benefits Associated With Precepting Dietetic Interns and Preceptor Expectations

As health care expenses climb and administrators carefully analyze teaching commitments, supervised practice programs must be concerned with determining the benefits derived from services provided by dietetic interns. To facilitate student success and preceptor satisfaction preceptor's expectations of dietetic interns must be considered and identified. A total of fifty-five preceptors participated in this survey. Most of the respondents (64%) were registered dietitians. Others included certified executive chefs, foodservice managers, and extension home economists. All (100%) who participated in this study believed their departments either gained or broke even as a result of precepting interns. This study found that preceptors agreed that benefits existed for themselves and for the department. The estimated orientation and training time saved by hiring program graduates was a mean of three weeks (±1.8) per hire. The qualities preceptors expected from an intern entering an internship were motivation, professional behavior and communication skills. Those characteristics/behaviors which they believed hindered intern's success were the lack of motivation, communication skills, and poor attitude. The characteristics and/or behaviors they believed facilitate intern success are communication skills, taking initiative, flexibility and sound technical skills. Preceptors would advise interns to be flexible, exhibit positive personal behaviors, observe and take advantage of every learning situation, be proactive, and practice good communication skills in order to be successful in the internship. The effects of health care restructuring on the preceptor's role were an increase in their responsibilities and the need for interns to be better prepared. The need to demonstrate the benefits of dietetics education programs is vital to the continuation of dietetic programs. With the feedback and commitment of preceptors these benefits can be realized.

South Korean Hotel Meat Buyers' Perceptions of Australian, Canadian and U.S. Beef

This study conducted in November 1995 evaluates Korean attitudes towards Canadian beef relative to competing beef from the United States and Australia using a stated preference methodology. Executive chefs and purchasing managers from major 4‐star and 5‐star hotels in South Korea were interviewed. Koren buyers (chefs and purchasing managers) strongly prefer beef from the US with quality similar to US prime. For a comparable high quality beef product from Canada or the US the estimated model predicts there is a 28% chance of the aggregate group choosing Canadian beef versus a 49% chance of this same group choosing US beef. It will generally require significant price cuts or other major marketing efforts to influence non‐Korean chefs and Korean purchasing managers to purchase Canadian beef versus US beef.

An Analysis of Determinants of Career Success for Elite Female Executive Chefs

This qualitative study investigated the career success of three elite women chefs in fine dining restaurants to identify the processes and conditions that enabled them to achieve and maintain executive chef positions in this historically male- dominated field. Each chef manifested an early passion for food. Drive, determina tion, talent, and a strong work ethic surfaced as they secured initial culinary training. The two who achieved three-star success were mentored by a classically-trained American male chef. To maintain and expand their success, it was necessary for them to create celebrity for themselves and their restaurants. The conflict created when these women attempted to balance work and family life was of such signifi cance, that the satisfactory resolution limited their entry into two-star status, primarily, into two groups: female chef/owners and female chefs without families.