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. (In Press)

Full text available as:

[img] PDF
Giousmpasoglou et al_Chefs AOD use.pdf - Accepted Version
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

515kB

Official URL: https://www.journals.elsevier.com/international-jo...

Abstract

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
ISSN:0278-4319
Uncontrolled Keywords:Hospitality; Chefs; Alcohol; Substance use; Britain and Ireland
Group:Faculty of Management
ID Code:29949
Deposited By: Unnamed user with email symplectic@symplectic
Deposited On:07 Nov 2017 11:03
Last Modified:07 Nov 2017 11:03

Downloads

Downloads per month over past year

More statistics for this item...
Repository Staff Only -