Becoming top global chef: what does it take to become a highly successful entrepreneurial careerist?

Abstract

Purpose This study aims to understand the career path to the pinnacle of professional life. What does it take for an entrepreneur to become a global celebrity in one’s profession? The authors explore the career motivation, trajectory and outcomes of a niche population who made it to the top of their careers. Design/methodology/approach A qualitative method was applied, using publicly available, prerecorded interviews of a documentary series on a unique sample of 30 top global chefs who gain Michelin-stars or equivalent. The authors used a qualitative approach to analyze the data alternating data and theory. Findings The authors identify a unique pattern, which the authors label as the “two-steps” trajectory, where these successful chefs went through a dual-hurdle process: first, delving into formal training and establishing themselves; then moving to a top chef status through innovation inspired by their history, chance events and treating their work as an artistic oeuvre and an experience. Practical implications The authors provide an observed pattern for what is required to be a top global chef. Originality/value This study advances career theory and entrepreneurship studies via integrating the two perspectives. The authors offer a theoretical contribution by identifying the relevance and importance of “new careers” for entrepreneurs, recognizing critical success factors and reinstating the balance between the agency of the entrepreneur and their context.

Culinary aesthetics: World-traveling with culinary arts

“…But are all foodmaking experiences aesthetic? Many may argue that for one to perceive culinary arts as aesthetic, one should first be an expert in the culinary trade, requiring among many things, a threshold of culinary skills, knowledge, and experiences (Elbasha & Baruch, 2022;Hegarty & O'Mahony, 2001;Hu, 2010;Traynor et al, 2022;Zopiatis, 2010). While these elements are important for one to excel in culinary profession, expertise alone does not guarantee one access to the aesthetic.…”