Graduates Dilemma: To Be or Not To Be a Chef

Abstract

This study seeks an understanding of the decisions made by culinary graduates whether to work as a chef. This qualitative study involving twelve culinary graduate respondents using semi-structured interviews. Data collected analyzed using thematic analysis. This study found a couple of themes for each motivational and psychological factor. The small number of participants from each group might not represent majority of culinary graduates. Future research can be conducted in different workplace setting and include a larger sample size. Culinary institutions and stakeholders should use the result as to explore the problem thus grasp a solution to said problem.

Keywords: Culinary Graduates, Chef, Motivatinal factor, Psychological Factor

eISSN: 2398-4287 © 2022. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

DOI: https://doi.org/10.21834/ebpj.v7i20.3510