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Home
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Working Papers
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Learning by Cooking and Reputation Building: A French Recipe to Become a Top Chef

Working Paper No. 81

Published: 2011
Category:
Economics

Learning by Cooking and Reputation Building: A French Recipe to Become a Top Chef

Olivier Gergaud, Valerie Smeets & Frederic Warzynski
Full Text PDF
Abstract
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, stress- ing the importance of the quality of apprenticeship, 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.

Submission

Please send your papers as PDF files to the editor, Victor Ginsburgh, at vginsbur@ulb.ac.be
Papers will be quickly reviewed, prior to potential posting on the website. Decision will be to post or not, possibly with short comments, but without referee reports. The decision will be based primarily on the suitability of the paper’s topic to the aims of the Association.
Such decisions are independent of publication decisions for the Journal of Wine Economics.

Working Paper publication requires that at least one author
is a regular member of AAWE.

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