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Alcohol and other drug use in Michelin-starred kitchen brigades.

Giousmpasoglou, C., Brown, L. and Cooper, J., 2018. Alcohol and other drug use in Michelin-starred kitchen brigades. International journal of hospitality management, 70 (March), 59-65.

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Giousmpasoglou et al_Chefs AOD use.pdf - Accepted Version
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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.

Item Type:Article
Uncontrolled Keywords:Hospitality; Chefs; Alcohol; Substance use; Britain and Ireland
Group:Bournemouth University Business School
ID Code:29949
Deposited By: Symplectic RT2
Deposited On:07 Nov 2017 11:03
Last Modified:14 Mar 2022 14:08


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