| รหัสดีโอไอ | 10.14456/ssa.2016.13 |
|---|---|
| Creator | Charoenchai Agmapisarn |
| Title | Becoming Professional Female Chefs in Thailand: A Case Study of Chef Bo, Bo.lan Restaurant, Bangkok |
| Publisher | National Research Council of Thailand |
| Publication Year | 2016 |
| Journal Title | Social Science Asia |
| Journal Vol. | 2 |
| Journal No. | 2 (April) |
| Page no. | 23-39 |
| ISSN | 2229-2608 |
| Abstract | Despite females forming the majority of workers in the world's restaurant industry, one of thelargest and fastest growing sectors of the world economy, gender stereotyping of their rolewithin it remains persistent. This may particularly be the case in relation to the industry'shighest paid position: the position of chef, where females remain most notably underrepresented.This current study is based on the case study of Chef Duangporn Songvisara(nicknamed Bo) who was awarded the distinction of 2013 Best Female Chef in Asia.Highlighted by her culinary competence, her full-service Thai restaurant, Bo.lan EssentiallyThai, was recognized as one of the top-fifty restaurants in Asia. Through a qualitativeresearch process that consisted of a personal face-to-face interview conducted with Chef Botogether with an analysis of documented sources, this case study aims to investigate themotivations necessary to become a professional chef, how a female chef balances work andpersonal life, and to analyze how a female chef achieves success in the restaurant business, inparticular in the area Thai cuisine. Chef Bo concluded that success in a chef's career requiredpassion and firm goals as work motivators. |
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Digital File |