Abstract

With occupations in transition, how is professionalism understood in today’s climate and how can Chiefs` vocation be described in terms of how the professions have been described earlier? Which are the ways of learning, through which Chefs have acquired professional knowledge? In the article the author analyzes the impact of occupational changes on the changes of the professionalism using the example of Chef`s profession in Estonia. The theoretical framework comprises the different concepts of professionalism and profession (Freidson, 2001; Evetts, 2003; Antikainen, Rinne, Koski, 2009; Noordegraaf, 2007) which explain how these concepts are increasingly used in connection with occupational change, social control and learning of Chef`s profession. The design/methodology/approach is semi structured interviews with outstanding Chefs in Estonia to better understand the underlying factors and dimensions that describe the professional level through the learning.