Changes in Professionalism: The Case of Estonian Chefs


  • Anne Roosipold Estonian Entrepreneurship University for Applied Sciences
  • Krista Loogma Centre of Educational Research Tallinn University



The changes that have taken place in professional life have led to changes both in the occupations and social positions of practitioners. In this article, the authors analyse the implications of occupational changes on professionalisation and professional learning, using chefs in Estonia as an example. The article aims to interpret the theoretical framework of professionalism by exploring the beliefs and opinions of chefs and the assessments of their work. The methodological approach is qualitative, relying on semi-structured interviews with outstanding chefs and experts in the field of food science in Estonia. Based on this analysis, we conclude that the chefs are still experts in their field of cooking but new managerial and leadership roles have become more significant. We argue that professionalisation can lead to hybrid professionalism of chefs, which involves communication with the public, reliance on practical knowledge, nonformal learning and reflexive control over their work.


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How to Cite

Roosipold, A., & Loogma, K. (2014). Changes in Professionalism: The Case of Estonian Chefs. Professions and Professionalism, 4(3).




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