Chefs’ future competencies needs in the UK: the stakeholders’ perspectives

Authors: Marinakou, E., Giousmpasoglou, C. and Cooper, J.

Conference: EuroCHRIE 2016: What’s Going Well In Hospitality, Tourism And Events?

Dates: 26-28 October 2016

Journal: Conference Proceedings EuroCHRIE 2016 online


This paper discusses the significance of managerial competencies for the future generation of chefs in the UK. The paper presents the preliminary results of a survey conducted with culinary arts students, educators and professional cooks / chefs. All participants agreed on the need for future chefs to acquire the right mix of operational, administrative and managerial/leadership competencies. The starting point for the competencies development occurs in formal education preferably in higher education where future chefs are also exposed to managerial and administrative part of the job apart from operations. The findings of the survey demonstrate that the workplace seems to play a significant role in shaping the competencies of UK chefs. The participants also stress the importance of changing the current culinary arts curriculum both in Higher and Further education (HE & FE), in order to meet the existing and future industry needs.

Source: Manual

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