Os saberes gastronômicos e a formação de chefs: o itinerário acadêmico-profissional de gastrônomos que atuam em Fortaleza - CE

• Ano de defesa: 2013
• Autor(a) principal: Araújo, Rodrigo Viriato
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: www.teses.ufc.br
• Palavras-chave em Português: Education; Gastronomy; Gastronomia - Estudo e ensino - Fortaleza(CE); Chefes de cozinha - Fortaleza(CE) - Atitudes; Formação de cozinheiros
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/7519

This research deals with the academic, professional and personal pathway of professionals working in the field of gastronomy, in the city of Fortaleza. It was sought to interview a group as heterogeneous as possible to get answers to the possibilities of professional practice based on formal training and empiricism, practical experiences. This work had bibliographical and documentary references, but was primarily and fundamentally an ethnographic research, consisting of interviews and thematic life stories with different chefs and gastronomes that, in addition to discussing their backgrounds and professional performances, were listed some elements of life that have helped or hindered the performance and training of the individual. The conclusion drawn from the discourse of our respondents is that professionals earn more time with formal training than with the empirical. The reports were not unanimous in regard to privilege formal education, although all recognize its importance for the development of people and field, both economically, as in the human formation. The experience, whether before or after training, was too much valued, so that it can be concluded that previous exposure of students to the reality of the job market also makes urgent in the adequacy of current and new curricula. It proposes an observation in current and future curriculum so that the student's exposure to the field and practical work is introduced from the beginning of the gastronomy courses, being based on internships in companies or creating school restaurants.