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Stars War in French Gastronomy: Prestige of Restaurants and Chefs' Careers

Research output: Working paperResearch

Standard

Stars War in French Gastronomy : Prestige of Restaurants and Chefs' Careers. / Gergaud, Olivier; Smeets, Valérie; Warzynski, Frederic.

Aarhus : Aarhus School of Business, Aarhus University, Department of Economics, 2010.

Research output: Working paperResearch

Harvard

Gergaud, O, Smeets, V & Warzynski, F 2010 'Stars War in French Gastronomy: Prestige of Restaurants and Chefs' Careers' Aarhus School of Business, Aarhus University, Department of Economics, Aarhus.

APA

Gergaud, O., Smeets, V., & Warzynski, F. (2010). Stars War in French Gastronomy: Prestige of Restaurants and Chefs' Careers. Aarhus School of Business, Aarhus University, Department of Economics.

CBE

Gergaud O, Smeets V, Warzynski F. 2010. Stars War in French Gastronomy: Prestige of Restaurants and Chefs' Careers. Aarhus: Aarhus School of Business, Aarhus University, Department of Economics.

MLA

Gergaud, Olivier, Valérie Smeets, and Frederic Warzynski Stars War in French Gastronomy: Prestige of Restaurants and Chefs' Careers. Aarhus: Aarhus School of Business, Aarhus University, Department of Economics. 2010., 24 p.

Vancouver

Gergaud O, Smeets V, Warzynski F. Stars War in French Gastronomy: Prestige of Restaurants and Chefs' Careers. Aarhus: Aarhus School of Business, Aarhus University, Department of Economics. 2010.

Author

Gergaud, Olivier ; Smeets, Valérie ; Warzynski, Frederic. / Stars War in French Gastronomy : Prestige of Restaurants and Chefs' Careers. Aarhus : Aarhus School of Business, Aarhus University, Department of Economics, 2010.

Bibtex

@techreport{718212500b3b11df850a000ea68e967b,
title = "Stars War in French Gastronomy: Prestige of Restaurants and Chefs' Careers",
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, 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.",
author = "Olivier Gergaud and Val{\'e}rie Smeets and Frederic Warzynski",
year = "2010",
language = "English",
isbn = "9788778824271",
publisher = "Aarhus School of Business, Aarhus University, Department of Economics",
address = "Denmark",
type = "WorkingPaper",
institution = "Aarhus School of Business, Aarhus University, Department of Economics",

}

RIS

TY - UNPB

T1 - Stars War in French Gastronomy

T2 - Prestige of Restaurants and Chefs' Careers

AU - Gergaud, Olivier

AU - Smeets, Valérie

AU - Warzynski, Frederic

PY - 2010

Y1 - 2010

N2 - 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.

AB - 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.

M3 - Working paper

SN - 9788778824271

BT - Stars War in French Gastronomy

PB - Aarhus School of Business, Aarhus University, Department of Economics

CY - Aarhus

ER -