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ToolsGiousmpasoglou, C., Marinakou, E., Papavasileiou, E. and Hall, K., 2025. The imposter syndrome among chefs: A global survey. Technical Report. Poole: Bournemouth University.
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DOI: 10.18746/kfqw-dx66
Abstract
This industry report explores the imposter syndrome (IS) among professional chefs worldwide. Drawing upon survey data from 668 chefs and 248 in-depth qualitative responses, it examines how working conditions, personal traits, and social identities interact to produce chronic self-doubt among even the most accomplished culinary professionals. The report synthesises quantitative metrics, such as the proportion of chefs scoring high on the Clance Imposter Phenomenon Scale (CIPS), with thematic insights drawn from free-text responses. It concludes with a robust set of recommendations for employers, educators, and industry stakeholders to foster healthier kitchen cultures, improve retention, and support mental well-being.
| Item Type: | Monograph (Technical Report) |
|---|---|
| Uncontrolled Keywords: | Hospitality Industry; Working Conditions; Chefs; Mental Health; Employee Wellbeing; Impostor Phenomenon |
| Group: | Bournemouth University Business School |
| ID Code: | 41420 |
| Deposited By: | Symplectic RT2 |
| Deposited On: | 17 Oct 2025 10:59 |
| Last Modified: | 17 Oct 2025 10:59 |
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