Evaluation of cookery within the context of sociology of occupations

This master thesis aims to evaluate the profession of cookery in the context of sociology of professions. Furthermore, this study deals with bureaucracy and hierarchy, education, organization/association, gender, media and social media with the sociology of professions. It is aimed to gather data from a field study within the framework of the professionalization process of individuals practicing the culinary profession, educational conditions, connection with organizations, the position of women in the professional kitchen, the effects of media and social media on the profession. In this study, a survey was conducted with 220 chefs from different branches in seven cities of a restaurant chain operating in Turkey in order to obtain quantitative data. In the findings of the research, it was concluded that the profession is taking firm steps towards professionalization with the harmony provided to the bureaucracy and hierarchical order in the culinary profession. The increase in the departments and culinary schools and universities is effective in the progress of the culinary profession from being self-educated to being a schooled profession. Although the influence of the family factor in the selection of the culinary profession continues, the effects of the media and social media on the profession make the profession popular. Although the federations, the number of which are increasing day by day, are considered important for individuals practicing the culinary profession, it has been observed that membership to these federations is very low. The reason for this is that the federations in Turkey do not adequately support the cookery profession. It has been observed that there are few female employees in the culinary profession, they are in lower positions in the kitchen hierarchy, and professional kitchens continue to be dominated by men. Keywords: Cooks, Cookery, Brigade de cuisine, Professional occupation, Sociology of occupation and profession