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|Title:||‘IT’S JUST A THING I DO’: YOUNG KITCHEN WORKERS’ COMMUNITIES OF PRACTICE AND CAREERS OF PRECARITY|
|Keywords:||restaurant workers;precarity;young workers;cook;chef;community of practice;employment strain;culinary industry|
|Abstract:||The culinary industry is well known for its unforgiving workplace conditions and precarious employment relationships. Low pay, unpredictable schedules, and workplace harassment are commonplace. However, workers in the industry are often dedicated to their craft and passionate about the industry in which they work. This thesis aims to come to a better understanding of the working lives of young kitchen workers in Toronto. Using a narrative approach to research, this thesis draws on the experiences of nine young kitchen workers. Their narratives are analyzed through examining their participation in communities of practice and their experiences of employment strain. It seeks to answer the question of why these individuals enjoy their work but often hate their jobs.|
|Appears in Collections:||Open Access Dissertations and Theses|
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|Stikuts_Curran_JE_201509_masters.pdf||Thesis||1.13 MB||Adobe PDF||View/Open|
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