Factors Influencing the Michelin-Starred Chefs' career success in Finland
Bakai, Kseniia (2023)
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Lataukset:
Bakai, Kseniia
2023
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2023052212778
https://urn.fi/URN:NBN:fi:amk-2023052212778
Tiivistelmä
Michelin-starred restaurants play an important part in the restaurant industry by representing the
top of culinary industry achievements and inspiring chefs and diners around the world. The
Michelin Star system is a respected ranking system for high -quality restaurants. For the chefs,
earning a Michelin star is one of the highest honours in the culinary world. Finland currently has
eight awarded restaurants with Michelin stars. This study is focused on Finnish -starred restau rants and aims to reveal the factors influencing the Michelin- starred chefs’ career success.
Since the 1970 s career success became the central research topic in management. Research ers define career success based on personal resources and motivational factors: extrinsic and
intrinsic. Along with the motivational factors, educational background as a form of human capital
plays a significant role in it. In this work, the chef’s career path will be analysed through inter views to see the pattern and to define the success factors behind it.
The qualitative research was contacted through one-on-one semi-structured interviews for gath ering data. The interviews were analysed through semantic analysis to define themes and pat terns in the data for answering the main question of the study. The code mapping process and
data triangulation ensured that data is consistent for research becoming more accurate and reli able. Purposive sampling, member checking, and peer reviewing enhanced the validity of the
research. The researcher acknowledged how personal values and experience may influence the
findings and tried to be transparent by keeping a reflective diary, engaging in dialogue with peer
review and supervisor, and reflecting on feedback. The reflexivity practice increased the validity
and credibility of the study.
Research findings demonstrated the pattern that all of the study respondents are men and the
majority of them have got their first stars in the “middle age range” for chefs. All chefs have
completed vocational education and vocational training as a cook. In this point, the professional
background can be seen as a necessary and important aspect for getting to the top. Study re sults revealed that both types of motivation are important in achieving goals and awarded chefs
can experience both types of motivation simultaneously. Their profession involves a combina tion of external recognition and internal satisfaction. While the external rewards of culinary
awards may be significant, it is often the internal satisfaction of creating something exceptional
that drives chefs to the top and continue striving for excellence.
Overall, the path to becoming a Michelin- awarded chef is challenging and requires dedication,
hard work, and creativity. It involves a combination of education, training, and experience. Motivation is essential in sustaining the commitment and effort needed to become a Michelin awarded chef.
top of culinary industry achievements and inspiring chefs and diners around the world. The
Michelin Star system is a respected ranking system for high -quality restaurants. For the chefs,
earning a Michelin star is one of the highest honours in the culinary world. Finland currently has
eight awarded restaurants with Michelin stars. This study is focused on Finnish -starred restau rants and aims to reveal the factors influencing the Michelin- starred chefs’ career success.
Since the 1970 s career success became the central research topic in management. Research ers define career success based on personal resources and motivational factors: extrinsic and
intrinsic. Along with the motivational factors, educational background as a form of human capital
plays a significant role in it. In this work, the chef’s career path will be analysed through inter views to see the pattern and to define the success factors behind it.
The qualitative research was contacted through one-on-one semi-structured interviews for gath ering data. The interviews were analysed through semantic analysis to define themes and pat terns in the data for answering the main question of the study. The code mapping process and
data triangulation ensured that data is consistent for research becoming more accurate and reli able. Purposive sampling, member checking, and peer reviewing enhanced the validity of the
research. The researcher acknowledged how personal values and experience may influence the
findings and tried to be transparent by keeping a reflective diary, engaging in dialogue with peer
review and supervisor, and reflecting on feedback. The reflexivity practice increased the validity
and credibility of the study.
Research findings demonstrated the pattern that all of the study respondents are men and the
majority of them have got their first stars in the “middle age range” for chefs. All chefs have
completed vocational education and vocational training as a cook. In this point, the professional
background can be seen as a necessary and important aspect for getting to the top. Study re sults revealed that both types of motivation are important in achieving goals and awarded chefs
can experience both types of motivation simultaneously. Their profession involves a combina tion of external recognition and internal satisfaction. While the external rewards of culinary
awards may be significant, it is often the internal satisfaction of creating something exceptional
that drives chefs to the top and continue striving for excellence.
Overall, the path to becoming a Michelin- awarded chef is challenging and requires dedication,
hard work, and creativity. It involves a combination of education, training, and experience. Motivation is essential in sustaining the commitment and effort needed to become a Michelin awarded chef.