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

Working Paper, Aarhus School of Business, Department of Economics

20 Pages Posted: 11 Feb 2010

See all articles by Olivier Gergaud

Olivier Gergaud

Kedge - Bordeaux Business School

Valerie Smeets

Universidad Carlos III de Madrid

Frederic Warzynski

Aarhus University - Department of Economics and Business Economics

Date Written: January 30, 2010

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.

Keywords: chefs, careers, human capital, reputation

JEL Classification: M5, J24, J4

Suggested Citation

Gergaud, Olivier and Smeets, Valerie and Warzynski, Frederic, Stars War in French Gastronomy: Prestige of Restaurants and Chefs' Careers (January 30, 2010). Working Paper, Aarhus School of Business, Department of Economics, Available at SSRN: https://ssrn.com/abstract=1544869 or http://dx.doi.org/10.2139/ssrn.1544869

Olivier Gergaud

Kedge - Bordeaux Business School ( email )

Domaine de Luminy - BP 921
BP 921
Marseille, PACA 13288
France

Valerie Smeets

Universidad Carlos III de Madrid ( email )

E-28903 Getafe (Madrid)
Spain

Frederic Warzynski (Contact Author)

Aarhus University - Department of Economics and Business Economics ( email )

hermodsvej 22
DK-8230 Åbyhøj
Denmark
+45 89 48 61 95 (Phone)

HOME PAGE: http://www.hha.dk/~fwa/frederic.htm

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