Alcohol and other drug use in Michelin-starred kitchen brigades

Authors: Giousmpasoglou, C., Brown, L. and Cooper, J.

http://eprints.bournemouth.ac.uk/29949/

Journal: International journal of hospitality management

Volume: 70

Pages: 59-65

Publisher: Pergamon Press

ISSN: 0278-4319

DOI: 10.1016/j.ijhm.2017.11.003

This paper aims to explore chefs’ experiences of the use of alcohol and other drugs (AOD) in Michelin-starred restaurants in Britain and Ireland. In total, 54 Head Chefs were interviewed in this study, which found AOD use to be part of their occupational culture. The work context plays a key role in this phenomenon in that harsh working conditions (such as heat, stress and long hours) provide fertile ground for AOD use as a means of self-medication and as a coping strategy. This study observes a normalisation of drinking to unwind. Even if this practice is detrimental to health, it is the coping mechanism used by chefs to deal with the stresses associated with the high end kitchen environment. Based on the findings of this research, it is argued that despite the industry’s efforts to eliminate this phenomenon, AOD use is part of everyday life in high-end commercial kitchens.

This data was imported from Scopus:

Authors: Giousmpasoglou, C., Brown, L. and Cooper, J.

http://eprints.bournemouth.ac.uk/29949/

Journal: International Journal of Hospitality Management

Volume: 70

Pages: 59-65

ISSN: 0278-4319

DOI: 10.1016/j.ijhm.2017.11.003

© 2017 Elsevier Ltd This paper aims to explore chefs’ experiences of the use of alcohol and other drugs (AOD) in Michelin-starred restaurants in Britain and Ireland. In total, 54 Head Chefs were interviewed in this study, which found AOD use to be part of their occupational culture. The work context plays a key role in this phenomenon in that harsh working conditions (such as heat, stress and long hours) provide fertile ground for AOD use as a means of self-medication and as a coping strategy. This study observes a normalisation of drinking to unwind. Even if this practice is detrimental to health, it is the coping mechanism used by chefs to deal with the stresses associated with the high end kitchen environment. Based on the findings of this research, it is argued that despite the industry's efforts to eliminate this phenomenon, AOD use is part of everyday life in high-end commercial kitchens.

This data was imported from Web of Science (Lite):

Authors: Giousmpasoglou, C., Brown, L. and Cooper, J.

http://eprints.bournemouth.ac.uk/29949/

Journal: INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT

Volume: 70

Pages: 59-65

eISSN: 1873-4693

ISSN: 0278-4319

DOI: 10.1016/j.ijhm.2017.11.003

The data on this page was last updated at 04:56 on March 21, 2019.