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Mutfak Şeflerinin Mesleki Gelişimi Süreçleri ve Stratejilerine İlişkin Keşifsel Bir Araştırma

Year 2025, Volume: 9 Issue: 1, 8 - 31, 18.03.2025

Kadir Çetin , Merve Çetin

https://doi.org/10.32572/guntad.1478594

Abstract

Bu çalışmada mutfak şeflerinin mesleki gelişim süreçlerini, öğrenme stratejilerini, kariyerlerinde karşılaştıkları engelleri ve bu süreçleri kolaylaştıran faktörlerin tespit edilmesi amaçlanmıştır. Bu kapsamda nitel araştırma yöntemi benimsenmiştir, araştırma deseni olarak durum çalışması tercih edilmiştir. Araştırma verileri yarı yapılandırılmış görüşme formu aracılığıyla 18 mutfak şefinden 15 Şubat-25 Mart 2024 tarihleri arasında toplanmıştır. Elde edilen verilere içerik analizi yapılmıştır. Araştırma sonucunda gelişim ihtiyaçları, öğrenme stratejileri, öğrenme engelleri, kolaylaştırıcılar ve öğrenme çıktıları olmak üzere beş ana tema ve on dokuz alt tema belirlenmiştir. Bulgular, şeflerin sektörel değişikliklere uyum sağlama ve mesleki becerilerini geliştirme arzularıyla mesleki gelişimin önemini vurgulamaktadır. Araştırma, mutfak şeflerinin kariyer yollarını ve sektördeki başarılarını şekillendirmede mesleki gelişimin kritik rolünü ön plana çıkarmaktadır.

Keywords

Mutfak Şefleri Mesleki Gelişim Öğrenme Stratejileri Gastronomi

References

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An Exploratory Study on the Professional Development Processes and Strategies of Kitchen Chefs

Year 2025, Volume: 9 Issue: 1, 8 - 31, 18.03.2025

Kadir Çetin , Merve Çetin

https://doi.org/10.32572/guntad.1478594

Abstract

This study aims to identify the professional development processes, learning strategies, challenges encountered in their careers, and factors facilitating these processes among kitchen chefs. Within this scope, a qualitative research method has been adopted, and a case study approach has been preferred as the research design. Research data were collected from 18 kitchen chefs through a semi-structured interview form between February 15 and March 25, 2024. Content analysis was conducted on the obtained data. As a result of the research, five main themes and nineteen sub-themes have been identified, including development needs, learning strategies, learning barriers, facilitators, and learning outcomes. The findings emphasize the importance of professional development, highlighting the chefs' desires to adapt to sectoral changes and improve their professional skills. The research underscores the critical role of professional development in shaping the career paths and successes of kitchen chefs in the industry.

Keywords

Kitchen Chefs Professional Development Learning Strategies Gastronomy

References

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  • Albors-Garrigos, J., Barreto, V., García-Segovia, P., Martínez-Monzó, J. & Hervás-Oliver, J.L. (2013). Creativity and innovation patterns of haute cuisine chefs. Journal of CulinaryScience & Technology, 11(1), 19–35. https://doi.org/10.1080/15428052.2012.728978.
  • Alexander, M., Lynch, P. & Murray, R. (2009). Reassessing the core of hospitality management education: The continuing importance of training restaurants. Journal of Hospitality, Leisure, Sport and Tourism Education, 8(1), 55–69. ISSN 1473-8376.
  • Algan Özkök, G. (2023). Şeflerin Gastronomiye ilişkin görüşleri: Niteliksel bir çalışma. Journal of Tourism and Gastronomy Studies 5(2), 182–193.
  • Ames, H., Glenton, C., & Lewin, S. (2019). Purposive sampling in a qualitative evidence synthesis: a worked example from a synthesis on parental perceptions of vaccination communication. BMC Medical Research Methodology, 19(1), 1–9. https://doi.org/10.1186/s12874-019-0665-4
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  • Berbel-Pineda, J. M., Palacios‐Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán,L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18(2019), 100171. https://doi.org/10.1016/j.ijgfs.2019.100171
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  • Doğan, S., & Yeşiltaş, M. (2017). Aşçının kişisel özellikleri ile mesleki yetkinliklerinin tespitine yönelik bir çalışma. Journal of Tourism and Gastronomy Studies 5(4), 250-263. https:/dx.doi.org/10.21325/jotags.2017.148
  • Ekincek, S. (2023). Evaluation of chef’s approaches to sustainability as depicted in chef’s table documentaries. Business Research Proceedings, 1(1), 53-53. https://doi.org/10.51300/brp2023-67
  • Eren, R., (2020). Aşçılık meslek etiği ilkelerinin belirlenmesine yönelik nitel bir araştırma. Journal of Tourism & Gastronomy Studies, 8(4), 2523-2540. https://doi.org/10.21325/jotags.2020.725.
  • Eren, S., & Güldemir, O. (2017). Factors affecting the success of internationally awarded Turkish chefs. Journal of Human Sciences, 14(3), 2409-2416. https://doi.org/10.14687/jhs.v14i3.4655
  • Escoffier, M. R. (1987). The chef in society: Origins and development. Hospitality Review, 5(1),50–55. [Online]. https://digitalcommons.fiu.edu/hospitalityreview/vol5/iss1/6
  • Fooladi, E., Hopia, A., Lasa, D., & Arboleya, J. (2019). Chefs and researchers: Culinary practitioners’ views on interaction between gastronomy and sciences. International Journal of Gastronomy and Food Science, 15, 6–14. https://doi.org/10.1016/j.ijgfs.2018.11.003
  • Fountain, J. (2021). The future of food tourism in a post-COVID-19 world: insights from New Zealand. Journal of Tourism Futures, 8(2), 220–233. https://doi.org/10.1108/jtf-04-2021-0100
  • Giousmpasoglou, C., Marinakou, E., & Cooper, J., (2016). Chefs’ future competencies needs in the UK: the stakeholders’ perspectives. EuroCHRIE 2016: What’s Going Well In Hospitality, Tourism And Events, 26-28 October 2016, Budapest, Hungary.
  • González, J. A. A., & Pérez, L. A. (2013). Students perception of the 21st Century Chefs. Pasos: Revista de Turismo y Patrimonio Cultural, 11(2), 417-425. https://doi.org/10.25145/j.pasos.2013.11.027.
  • Güçlü Nergiz, H. & Kapucuoğlu, M. İ. (2018). Türk Mutfağının Korunmasında Yerel Yiyecek Kullanımının Şeflerin Algıları Kapsamında İncelenmesi. Journal of Tourism and Gastronomy Studies, 6(4), 812-832. https://doi.org/10.21325/jotags.2018.335.
  • Haddaji, M., Garrigós, J. A., & García-Segovia, P. (2017). Women chefs’ experience: Kitchen barriers and success factors. International Journal of Gastronomy and Food Science, 9, 49–54. https://doi.org/10.1016/j.ijgfs.2017.06.004
  • Hayes, D.K., Miller, A.A. & Ninemeier, J.D. (2012). The Professional Kitchen Manager. Pearson Education Inc., Upper Saddle River, NJ.
  • Herdenstam, A. P., Nilsen, A. N., & Öström, Å. (2020). Breaking the silence: a pilot study investigating communication skills of sommeliers and chefs after analogical training. International Journal of Gastronomy and Food Science, 20, 100210. https://doi.org/10.1016/j.ijgfs.2020.100210
  • Hoque, K. E., Alam, G. M., & Abdullah, A. G. K. (2011). Impact of teachers’ professional development on school improvement—an analysis at Bangladesh standpoint. Asia Pacific Education Review, 12, 337-348. https://doi.org/10.1007/s12564-010-9107-z.
  • Hu, M. L. M. (2010). Developing a core competency model of innovative culinary development. International Journal of Hospitality management, 29(4), 582-590. https://doi.org/10.1016/j.ijhm.2009.10.024.
  • Jiang, J.J. & Klein, G. (2002). A discrepancy model of information system personnel turnover. Journal of Management Information Systems, 19(2), 249–272. https://doi.org/10.1080/07421222.2002.11045722.
  • Jooste, S.M. (2007). A curriculum framework for continuing professional development in culinary studies. [Unpublished Masters dissertation. Stellenbosch: University of Stellenbosch]. https://scholar.sun.ac.za/items/cac2c483-245c-482f-bbac-eaef89814bb3.
  • Karakuş, Y., Onat, G., & Ardıç Yetiş, Ş. (2018). Yöneticilerin, aşçıların yetkinliklerine yönelik beklentilerinin değerlendirilmesi: Nevşehir konaklama işletmeleri örneği. Journal of Tourism and Gastronomy Studies, 6(4), 299-321. https://doi.org/10.21325/jotags.2018.311.
  • Kemer, E., & Etyemez, S. (2020). Otel işletmeleri mutfaklarında kişisel hijyen uygulamaları üzerine nitel bir çalışma (Nevşehir ili örneği). Journal of Tourism & Gastronomy Studies, 8(3), 1787-1801. https://doi.org/10.21325/jotags.2020.634.
  • Ko, W. H. (2012). The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan. International Journal of Hospitality Management, 31(3), 1004-1011. https://doi.org/10.1016/j.ijhm.2011.12.004.
  • Kristanti, M., Jokom, R., Wijaya, S., & Widjaja, D. C. (2018). Culinary experience towards behavioral intention of domestic tourists in Solo and Bandung, Indonesia. Kınerja, 22(2), 186–199. https://doi.org/10.24002/kinerja.v22i2.1804
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There are 65 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Makaleler
Authors

Kadir Çetin 0000-0003-0102-8913

Merve Çetin 0000-0001-5254-7428

Publication Date March 18, 2025
Submission Date May 4, 2024
Acceptance Date December 11, 2024
Published in Issue Year 2025 Volume: 9 Issue: 1

Cite

APA Çetin, K., & Çetin, M. (2025). Mutfak Şeflerinin Mesleki Gelişimi Süreçleri ve Stratejilerine İlişkin Keşifsel Bir Araştırma. Güncel Turizm Araştırmaları Dergisi, 9(1), 8-31. https://doi.org/10.32572/guntad.1478594

Değerli Araştırmacılar,

Dergimize gönderilen çalışmalar geliş sırasına ve konusuna göre öncelikle editör değerlendirmesinden geçmekte, editör görüşü doğrultusunda hakem değerlendirmesine karar verilmektedir. Değerlendirme süreci tamamlanan çalışmalar da aynı şekilde değerlendirmenin tamamlanma tarihlerine, türlerine ve kapsamlarına göre yayıma kabul edilmektedir. Bu yüzden GTAD'a gönderilen çalışmaların herhangi bir sayıda yayıma kabul edileceğinin planlanarak önerilmemesi gerektiğini tekrar hatırlatmak isteriz. Detaylı bilgi için yayın politkası incelenebilir.