Chef's sabbatical: An analysis of chef's gastronomic research through culinary tourism

Chefs have long looked to various aspects of food, culinary trends, restaurants and their peers for inspiration. So much that they take time away from the line to go deep into culinary cultures across the globe as spectators, diners, tourists and even as line cooks to find the inspiration behind their new dishes or menu items. The premise of a chef's sabbatical is not a new theory or trend, but rather a new explanation of a rite of passage in the culinary world via culinary tourism. At the start of a chef's career, they are encouraged to work and gather experience from a number of restaurants before becoming an Executive Chef. However, when they do become an Executive Chef, it is difficult to take on multiple tasks or work at different restaurants to further their knowledge outside the kitchen. This is where the chef's sabbatical premise is put forward.