Do chefs have a beef with meat? Exploration of the professional representations of chefs on meat and meatless cooking in relation to their ofer

Coup de filet sur le bœuf ? Exploration des représentations professionnelles de chefs cuisiniers sur la cuisine de la viande et la cuisine sans viande vis à vis de leur offre

Arnaud Lamy (), Sandrine Costa (), Lucie Sirieix and Maxime Michaud
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Arnaud Lamy: Institut Lyfe Research & Innovation Center (ex-Institut Paul Bocuse Research Center) - LYFE - Institut Lyfe (ex-Institut Paul Bocuse), UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement
Sandrine Costa: UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement
Maxime Michaud: Institut Lyfe Research & Innovation Center (ex-Institut Paul Bocuse Research Center) - LYFE - Institut Lyfe (ex-Institut Paul Bocuse)

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Abstract: Faced with the demands of sustainability that lead to the recommendation of a significant reduction in meat consumption, chefs are invited to rethink their cooking, as meat is so deeply rooted in the French culinary tradition. The objective of this exploratory research is to study the professional representations of chefs regarding meat and meatless cooking. 29 semi-structured interviews with commercial chefs were conducted and a thematic analysis was performed on the corpus. The results indicate that chefs maintain an attraction to meat- based cuisine while being aware of the environmental impacts of meat production. Vegetable- based cuisine enjoys a special aura for chefs, associated with new culinary practices and a vector of creativity. Barriers to its development persist, such as the perception of a clientele reluctant to discover new dishes.

Keywords: chef; restaurant; vegetarian cuisine; meat cuisine; social representation; chef cuisinier; cuisine végétale; cuisine carnée; représentation sociale (search for similar items in EconPapers)
Date: 2023-02-03
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Published in 4ème Journée Marketing et Développement Durable (JMDD) : "Responsabilité sociale, éthique et durabilité", Feb 2023, Paris, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03977389

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