Stars War in French Gastronomy: Prestige of Restaurants and Chefs’ Careers
Olivier Gergaud (),
Valerie Smeets () and
MPRA Paper from University Library of Munich, Germany
In this paper, we analyze the careers from a sample of more than 1,000 top French chefs over more than twenty years and link it to the success or reputation of the restaurants where they have worked. This allows us to test what are the determinants of success but also to investigate the dynamics of performance and reputation, stressing the importance of the quality of apprenticeships, mentoring and entrepreneurship spirit. We find that the prestige of the restaurant where individuals work is on average declining along the career, and that the quality of apprenticeship is strongly related to the future success as chef. We also find that prices of restaurants with higher reputation are more sensitive to bad signals.
Keywords: reputation; careeers; gastronomy (search for similar items in EconPapers)
JEL-codes: D83 J24 L15 M50 (search for similar items in EconPapers)
New Economics Papers: this item is included in nep-cul, nep-lab and nep-sbm
Date: 2010-02, Revised 2010-02
References: View references in EconPapers View complete reference list from CitEc
Citations: Track citations by RSS feed
Downloads: (external link)
https://mpra.ub.uni-muenchen.de/21045/1/MPRA_paper_21045.pdf original version (application/pdf)
Working Paper: Stars War in French Gastronomy: Prestige of Restaurants and Chefs’ Careers (2010)
This item may be available elsewhere in EconPapers: Search for items with the same title.
Export reference: BibTeX
RIS (EndNote, ProCite, RefMan)
Persistent link: https://EconPapers.repec.org/RePEc:pra:mprapa:21045
Access Statistics for this paper
More papers in MPRA Paper from University Library of Munich, Germany Ludwigstraße 33, D-80539 Munich, Germany. Contact information at EDIRC.
Bibliographic data for series maintained by Joachim Winter ().