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Gender differences in the evolution of haute cuisine chef's career

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dc.contributor.author Albors Garrigós, José es_ES
dc.contributor.author Haddaji, Majd es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Peiró Signes, Angel es_ES
dc.date.accessioned 2021-03-05T04:32:18Z
dc.date.available 2021-03-05T04:32:18Z
dc.date.issued 2020-11-01 es_ES
dc.identifier.uri http://hdl.handle.net/10251/163185
dc.description This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Culinary Science & Technology on 2020, available online: http://www.tandfonline.com/10.1080/15428052.2019.1640156 es_ES
dc.description.abstract [EN] This article reviews gender differences in the career paths of successful chefs, including barriers, success factors, and the entrepreneurial path. The research was developed in 2016-17, using an international survey carried out in Spain, France, and the United States among culinary students, cooks, and chefs who responded to a structured questionnaire based on pre-selected topics. The results show that a chef's career requires various sets of skills. They should be leaders, mentors, and entrepreneurs. They work in a hard and competitive environment where building their brand and achieving public recognition is a must. Their professional satisfaction depends on learning, evolving, and launching their restaurant. There were two main differences between the sample of women chefs and the general sample of chefs: they required more mentoring, and they achieved greater job satisfaction when they were self-employed. es_ES
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof Journal of Culinary Science & Technology (Online) es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Gender career differences es_ES
dc.subject Women chefs es_ES
dc.subject Barriers to women's haute cuisine progression es_ES
dc.subject Success factors in women's haute cuisine progression es_ES
dc.subject Hospitality entrepreneurship es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification ORGANIZACION DE EMPRESAS es_ES
dc.title Gender differences in the evolution of haute cuisine chef's career es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/15428052.2019.1640156 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Organización de Empresas - Departament d'Organització d'Empreses es_ES
dc.description.bibliographicCitation Albors Garrigós, J.; Haddaji, M.; García-Segovia, P.; Peiró Signes, A. (2020). Gender differences in the evolution of haute cuisine chef's career. Journal of Culinary Science & Technology (Online). 18(6):439-468. https://doi.org/10.1080/15428052.2019.1640156 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1080/15428052.2019.1640156 es_ES
dc.description.upvformatpinicio 439 es_ES
dc.description.upvformatpfin 468 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 18 es_ES
dc.description.issue 6 es_ES
dc.identifier.eissn 1542-8044 es_ES
dc.relation.pasarela S\390544 es_ES
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