Examining the Attitudes, Perceptions, and Opinions of Ethnically Diverse Chefs Toward Careers as Culinary Educators at Milwaukee Area Technical College

Abstract

At public two-year colleges, where people of color make up more than half the student population, the underrepresentation of ethnically diverse faculty continues to be challenging. Culinary and baking programs at Milwaukee Area Technical College (MATC) attract fewer qualified ethnically diverse candidates to apply for chef-instructor positions than their white counterparts. This study investigated the awareness and attitudes of chefs from ethnically diverse backgrounds in the Milwaukee area related to opportunities and barriers to becoming chefinstructors at MATC. A mixed-method research study was conducted among the chefs using an electronic survey and semi-structured interviews. The research revealed that chef-instructor careers are highly regarded among ethnically diverse chefs, with a majority of them interested in careers as chef-instructors. They described their roles in the kitchen as intrinsically linked to teaching and saw the role of the chef-instructor as a natural extension of their skill set as workplace trainers. They also regarded the need for a balance of a post-secondary degree with occupational proficiency that included supervisory experience as essential for chef-instructors. However, educational credential deficiencies, perceptions of racial and gender exclusion, and lack of seeing themselves as chef-instructors were perceived barriers to achieving their goals. The results of the study suggest that more could be done on the part of MATC to encourage and promote chef-instructor careers through community outreach of ethnically diverse chefs, chefinstructor mentoring programs, and alternative credentialing paths.