Open kitchens: customers' influence on chefs' working practices

GRAHAM, David, ALI, Alisha and TAJEDDINI, Kayhan (2020). Open kitchens: customers' influence on chefs' working practices. Journal of Hospitality and Tourism Management, 45, 27-36.

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Official URL: https://www.sciencedirect.com/science/article/pii/...
Link to published version:: https://doi.org/10.1016/j.jhtm.2020.07.011
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    Abstract

    The open kitchen as a customer restaurant vista is an emerging phenomenon. The existing research on chefs has primarily focused on the dark side of professional kitchen work which is often facilitated by being closed production spaces. To date, limited research has explored the transformation of chefs' experience through the re-orientation of their work environment from closed to open kitchens which now necessitate customer engagement. We build on the research gap, by investigating chefs’ perceptions of this transition, through a Goffmanian lens to theorise the impact of customer interactions. Purposive and snowball sampling strategies were employed to identify and interview twenty-eight chefs located in different cities in the UK. Chefs spoke passionately about how their social reality and shared perceptions of kitchen work are shifting due to exposure to customers. Fundamental, positive changes are occurring for chefs' working practices and the skills required in meeting the demands of the experience economy. Theoretically, our novel findings offer a fresh perspective of the modern chef and advance the conversation beyond the negative connotations portrayed of kitchen life.

    Item Type: Article
    Uncontrolled Keywords: 1504 Commercial Services; 1506 Tourism
    Identification Number: https://doi.org/10.1016/j.jhtm.2020.07.011
    Page Range: 27-36
    SWORD Depositor: Symplectic Elements
    Depositing User: Symplectic Elements
    Date Deposited: 20 Jul 2020 15:33
    Last Modified: 17 Aug 2020 14:00
    URI: http://shura.shu.ac.uk/id/eprint/26680

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