POTS and PANdemic: Chef wellbeing amidst COVID-19

Richard N.S. Robinson; Shelagh K. Mooney; Matthew L. Brenner; Tin Doan

doi:10.24135/hi.v6i1.127

POTS and PANdemic: Chef wellbeing amidst COVID-19

Richard N.S. Robinson^*, Shelagh K. Mooney, Matthew L. Brenner, Tin Doan

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

As most developed nations emerge from the COVID-19 pandemic period, amid exceptionally high hospitality labour shortages, it is timely and important to understand the state of chefs and cooks’ mental health and wellbeing (MH&W) and individual and organisational outcomes of the pandemic. A survey (pending publication) by this article’s authors, of Australasian chefs in Australia and New Zealand during late-2021, aimed to give insights into these two interlinked factors.

Original language	English
Pages (from-to)	3-5
Number of pages	3
Journal	Hospitality Insights
Volume	6
Issue number	1
DOIs	https://doi.org/10.24135/hi.v6i1.127
Publication status	Published - 22 Aug 2022
Externally published	Yes

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This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.24135/hi.v6i1.127Licence: CC BY

127-Article Text-539-1-10-20220826Final published version, 315 KBLicence: CC BY

Cite this

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title = "POTS and PANdemic: Chef wellbeing amidst COVID-19",

abstract = "As most developed nations emerge from the COVID-19 pandemic period, amid exceptionally high hospitality labour shortages, it is timely and important to understand the state of chefs and cooks{\textquoteright} mental health and wellbeing (MH&W) and individual and organisational outcomes of the pandemic. A survey (pending publication) by this article{\textquoteright}s authors, of Australasian chefs in Australia and New Zealand during late-2021, aimed to give insights into these two interlinked factors.",

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