The impact of gastronomy trained chefs and self-taught chefs on the career continuity of kitchen staff

This study aims to thoroughly examine the effects of chefs with gastronomy education and self-taught chefs on the career continuity of kitchen staff. The gastronomy sector has a dynamic structure that affects employees' job motivation and career goals due to constant change and high performance expectations. Chefs' professional backgrounds, educational levels, and behaviors play a significant role in kitchen staff's job satisfaction, professional commitment, and long-term career goals. In this context, the study aims to evaluate chefs with formal culinary education and self-taught chefs who have gained knowledge and skills through professional experience from various perspectives. Within the scope of the research, semi-structured interviews were conducted as part of the data collection process, and the data obtained were analyzed. Qualitative data analyses focused on the individual experiences of employees and the effects of chefs' educational backgrounds on team dynamics. The research findings show that chefs who have received gastronomy education generally have a more systematic understanding of leadership and offer their employees professional development opportunities. Additionally, it reveals that chefs with culinary education exhibit a more structured approach to internal team communication and are more proactive in mentoring their employees. In contrast, chefs without formal education typically adopt a management style focused on practical knowledge and experience but sometimes fail to adequately focus on employees' individual career goals. These differences can be said to have a direct impact on employees' career continuity and team cohesion.