A narrative research on the reasons that keep university graduate chefs away from professional kitchens

The aim of the study is to understand why graduates of the gastronomy and culinary arts department, which is increasing every year, leave the profession. In the literature, there have been many studies on the attitudes of students who have undergraduate, associate or high school tourism education towards the profession, their expectations and their willingness to work in the sector. It was observed that all of the mentioned studies were conducted with quantitative method. The aim of the research conducted is to take a holistic perspective and focus on how graduates chose the school, what they experienced during their education and work, after which events they decided to leave the profession. Graduates instead of students are preferred as the participation group to understand the reasons for disengagement from the profession. Unlike the studies in the literature, qualitative method will be used.