Abstract
The background for this article is a project that explores the concept of apprenticeship training as an educational learning framework in the training of chef students from the chef training program at a technical college in Denmark, as well as in two high-end Danish restaurants. Here I conducted anthropological fieldwork over the course of six months in late 2022. As a chef’s assistant, I explored and experienced how craftmanship was studied, assimilated, learned, and mastered, mainly using senses. I also experienced how newcomers are socialized into and expected to challenge and submit to the prevailing logic and doxa of the field and profession through master-apprenticeship training practices. That means that as an essential part of the learning schemes that newcomer apprentice chefs are expected to understand and master, this article seeks to unfold both a kind of practical craftmanship as well as certain social aspects of the socialisation processes practiced in the restaurants as an often unsung part of vocational educative practices.
Original language | English |
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Pages (from-to) | 3-18 |
Number of pages | 16 |
Journal | Education in the North |
Volume | 30 |
Issue number | 1 |
DOIs | |
Publication status | Published - 7 Sept 2023 |
Keywords
- apprenticeship
- chef
- vocational education
- craftmanship
- social learning