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• A chef is a professional cook, typically the chef in a
restaurant or in a hotel. A chef is also a flexible
staff in restaurant or in a hotel.
• The chef can be a manager, businessman or even a
public events coordinator.
• This study will use constractivism as epistimology phenomenology for
research perspective and methodology.
• The participant of this study is a hired cook in occasions and she is a
karendiria owner.
• Interview will be used for data gathering and for data analysis is textual analysis
specifically Colaizzi process of phenomenological data analysis. Each transcript
should be read and re-read in order to obtain a general sense about the whole
content. For each transcript, significant statements that pertain to the
phenomenon under study should be extracted. These statements must be
recorded on a separate sheet noting their pages and line numbers. Meanings
should be formulated from these significant statements. The formulated
meanings should be sorted into categories, clusters of themes, and themes. The
findings of the study should be integrated into an exhaustive description of the
phenomenon under study. The fundamental structure of the phenomenon
should be described. Finally, validation of the findings should be sought from
the research participants to compare the researcher's descriptive results with
their experiences.
The first theme is the experiences of being a chef.
The life of a chef is not easy. The chef is pressured
because the chef needs to impress the customers. As
we interview our participant she told us that it is hard
if you disappiont your client and that means that you
need to improve your skills in order to satisfy your
customers. As the time goes as our participant told us
you will get the techniques and improve your service
and by the time comes no more guest compliants and
you will be a better chef as your experience taught you.
In it's broadest sense, being a chef is a difficult
profession. It is a profession that needs a skilled person
in order to handle it. As the times goes by as you will
get used of that difficult system, you will be known. But
the chef's journey do not end in the kitchen because
some restaurants also require a chef that has a skill in
public relation. If you are a professional chef you need
also to have business managing skills if you are putting
a restaurant of your own. The experiences of the chef
is not only about the kitchen but also about the whole
restaurant that he worked in.