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Why is it that in France, a country renowned for its gastronomy, chefs tend to develop a nostalgia syndrome? Having been taught how to work in the most prestigious restaurants, they soon discover another reality in everyday restaurants or cafeterias: chefs have to cope with family constraints and are often forced to accept positions in standardized organizations that leave little room for daily inspiration. Feeling the burden of their professional commitments, these chefs are considered as having made an egotistic professional choice, both by society and the French educational system. With this in mind, their identity is distorted, regardless of possible improvements in working conditions. This book analyses vocational identities in French foodservices in their different stages and diversity, using international and inter-industry comparisons in the sociological field of professional groups.

Restaurant management --- Restaurant management --- History

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Koken --- Voedingsleer --- Gerechten --- restaurant

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Restaurant --- Bâtiment hôtelier

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Restaurant management. --- Wine service.

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restaurant --- Horeca & Toerisme