‘IT’S JUST A THING I DO’:  YOUNG KITCHEN WORKERS’ COMMUNITIES OF PRACTICE AND CAREERS OF PRECARITY

Stikuts, Curran

Please use this identifier to cite or link to this item: http://hdl.handle.net/11375/18230

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DC Field	Value	Language
dc.contributor.advisor	Donna, Baines	-
dc.contributor.author	Stikuts, Curran	-
dc.date.accessioned	2015-09-25T18:42:03Z	-
dc.date.available	2015-09-25T18:42:03Z	-
dc.date.issued	2015-11	-
dc.identifier.uri	http://hdl.handle.net/11375/18230	-
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.subject	restaurant workers	en_US
dc.subject	precarity	en_US
dc.subject	young workers	en_US
dc.subject	cook	en_US
dc.subject	chef	en_US
dc.subject	community of practice	en_US
dc.subject	employment strain	en_US
dc.subject	culinary industry	en_US
dc.title	‘IT’S JUST A THING I DO’: YOUNG KITCHEN WORKERS’ COMMUNITIES OF PRACTICE AND CAREERS OF PRECARITY	en_US
dc.type	Thesis	en_US
dc.contributor.department	Labour Studies	en_US
dc.description.degreetype	Thesis	en_US
dc.description.degree	Master of Arts (MA)	en_US
dc.description.layabstract	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.	en_US
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