Perceptions of culinary education and chef apprenticeships in Ireland

Purpose: The relationship between the shortage of chefs for the hospitality industry in Ireland and the lack of uptake for chef apprenticeship is an underexplored topic. This study investigates attitudes to chef training and chef apprenticeship among industry representatives and second-level students. Design/methodology/approach: Using a mixed method approach, the qualitative research comprised of in-depth interviews conducted with key experts in the industry and from the educational sector. The quantitative research approach comprised of questionnaires conducted with second-level students. Findings: The research results found that there is a stigma attached to chef apprenticeships, and this is part of the reason that the apprenticeship has low uptake. However, it was also found that working conditions in the industry were a real concern. Research limitations/implications: This is an exploratory study with a small sample of interviewees and survey respondents. However, it is a first step towards understanding some of the key issues relating to low uptake for chef apprenticeship. Practical implications: Access for second-level students to information regarding the benefits of a chef apprenticeship is lacking. It is necessary to convince students that an apprenticeship is as beneficial as a degree. Training for career guidance councillors is needed. Originality/value: There is a dearth of research on the low uptake to chef apprenticeship. Research is recommended into how to re-brand chef apprenticeship.