"Heard that, chef!”: The eduational values between practical craftsmanship and social feeling of the game as an apprentice chef

This presentation frames both the learning as well as the educative and formative aspects of trainee chefs in apprenticeships through the educational practice and values of master-apprentice training and peer training.
Through intensive ethnographic fieldwork conducted at a chef training course, at Aarhus Tech, Denmark, as well as at two high end restaurants, I argue that as well as the practical craftmanship behind doing chefs work, the newcomer trainee chefs must also be socialised into the social fields of a professional kitchen. They are expected to figure out and appropriate, subjugate and challenge the ruling logics and doxa of social field of the kitchen. This presentation seeks to unfold both the practical craftmanship as well as the social aspects of the socialisation processes practiced at the restaurants.