CHAPTER 1

INTRODUCTION

Rationale

The cook is responsible for the preparation of daily meals and menus, as
well as menus for parties and other special occasions. The cook is also
responsible for the ordering of food, the maintenance of the kitchen and for
keeping accounts with local merchants. (Wikipedia)
It is not possible for every leisure or recreational activity to produce useful
outcomes for positive psychological well-being (Caldwell and Smith, 2006).
However, “anecdotal evidence suggests that the act of cooking encourages
creativity, engages the senses, provides a way to nurture others, and is
immediately gratifying” (Black, 2009). Some clinicians believe that cooking
can help to relieve depression by promoting positive activity, increasing goal-
oriented actions, and motivating clients to take an active role in their
rehabilitation (Whalen, 2014). The literature mostly benefited from the
evidence-based cooking interventions to promote change in various areas of
physical health, such as weight, BMI, blood pressure, diabetes prevention, or
increased vegetable consumption (Reicks et al., 2014, 2018)
Cooking is a valuable life skill which is often linked with improved diet
quality, such as improving the uptake of fruit and vegetables and an increased
recognition of healthier foods. In a UK survey of 2000 residents, ‘learn to
cook’ was rated as the fifth most important life skill for modern living (the
highest non-tech skill) following ‘searching the internet,’ ‘operating a mobile
phone,’ ‘connecting WiFi’ and ‘mastering online banking, demonstrating public
interest in learning cooking skills.The importance of away-from-home meals
and convenience foods in the American diet may relate to a lack of time to
plan and prepare meals at home. A recent review also implicates a lack of
cooking skills and food preparation knowledge as barriers to preparing home-
cooked meals. 
Similarly, in the Philippines, food handlers at home are not issued with
sanitary permit or are not required to apply for food safety certification, which
can lead to unsafe and unacceptable practices in food preparation putting
customers at risk of foodborne diseases (FBD). Several improper food
preparation practices at home, such as improper cooking practices, reheating,
undercooking, cooling of food, inadequate preparation, cross contamination,
insufficient processing and poor hygiene are found to cause FBD (Azanaw et
al., 2019; Carstens et al., 2019; Ucar et al., 2016).

Furthermore, the cooks in Barangay Maya faced numerous experiences,

such as customers expecting all of the glitter and sparkles that they see
online  in their journey as cooks, which is why we want to conduct research on
the stories of the cooks so that we can share information and knowledge with
the people. 

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 However, the researcher has not come across a study that specifically
discusses the experiences of the cooks in Maya, Daanbanatayn, Cebu.
Hence the researchers conducted this study to known and understand how
they cope up with their experiences. Thus, it will provide relevant information
and possibly raise awareness on the challenges of the cooks in this time.

Purpose of the study

The purpose of this phenomenological study is to determine the

experiences of the cooks of Maya, Daanbanatayan, Cebu. This study also

focuses on how the cooks cope with their challenges and what insights they

can share to other cooks. This could be the tool for students and teacher to

understand the cooks experiences and feelings for they need love, support,

and guidance

Research Questions

This research study aims to identify the challenges and ways of coping as

cooks.

Specifically, this study seeks to answer the mentioned queries through the

research questions below:

1. What are the experiences of the cooks?

2. How do they cope up with those experiences?

3. What insights can they share to the other cooks?

Theoretical Lens

This study was anchored on the concept cooking in nutrition research, In

recent years, some studies, conducted with different approaches and
audiences, found in their results that the meaning of home cooking differs
among cultures cooking components are often part of nutritional interventions
and have been shown to potentially be more effective than nutrition education
(knowledge-, attitude-, and awareness-centered approaches) alone in
changing diet by Curtis P.J., Adamson (2018).

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 Based on the investigation of the definition of cooking, the concept of
cooking skills found in some countries in the contemporary scenario of eating
should be contextualized. The growing availability of convenience food,
observed in several countries, seems to be influencing the possible decline of
cooking skills, since they do not require previous preparation and/or
preparation before consumption . However, researches consider that using
convenience foods involves some type of preparation, such as the use of
technology (e.g., the microwave), characterizing a change in the pattern of
preparing and consuming foods, but not necessarily a decline in cooking
skills. This process has been designated as a ‘culinary transition’, referring
to the experience of important changes in the pattern and type of skills
necessary to prepare and consume the foods of various cultures over time.
Thus, according to these authors, this transition would not imply the exclusion
of a practise to the detriment of the other. However, it would be referred to by
the use of food defined as basic (raw or fresh), combined with convenience
food.
Furthermore, according to Curtis P.J., Adamson (2018). He indicated that
while they had a basic knowledge of the key principles of eating a balanced
diet, it may not have necessarily translated into actual food choices and
cooking practices. Several article reported an overreliance on processed and
prepared foods, and they consumed few fruits and vegetables. Factors such
as lack of culinary knowledge and skill, financial instability, inadequate access
to healthy food options, and other time/lifestyle constraints may have played a
significant role in limiting their ability to prepare and consume healthy meals.

Significance of the Study

This study will be undertaken to find out the challenges and their coping
mechanisms. Moreover the results of this study will greatly beneficial to the
following:
The information we gathered through this research can be useful for the

teacher by gaining more information and knowledge about our topic. Second,

to the other cooks, since it will give inspiration and motivation to other cooks

to be strong behind those challenges. Third, the findings of the study aim to

benefits everyone specifically the students, they would probably understand

the importance of their personal interest, and lastly to the future researchers

the result of the study will serve as a guide to them who will conduct a study

related to this topic. This may serve as their guidance to gather information

and it may also help them as a building block to have a bigger study. Above

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all, the study would improve the researchers’ skills, strategy, and knowledge

in engaging research which will help them in the future.

SCOPE AND DELIMITATION

This study focuses on the experiences of cooks in baragay Maya,

Daanbantayan, Cebu. Thus, this research aims to determine the experiences

of cooks. Moreover, the researchers also include the coping mechanism of

cooks regarding the experiences they faced. Lastly, this strives to better know

and understand the insights of the cooks in their daily job.

Organization of the study

This study is organized in the following chapters.

Chapter 1 presents the problem situations that justified the conduct of the

study where in the researchers cite many questions, instances and reasons

why there is a need to conduct the study. there are questions answered by

the respondents regarding their thoughts and opinions abou ttheir job. The

purpose involves some goals to follow, there are three questions to be

answered by the participant given the short span of time. Delimitations

present the scope of the study and organization states the description of the

different chapters of the study.

Chapter 2 consists of discussion on the review of related literature of

which has bearing on the study on insights about line cooks. The review of

related literature of this study comes from the book, journals, articles including

local and foreign which will be helpful in the study progression of this study.

Chapter 3 present the research design in which the researchers state the

phenomenological approach in a qualitative study. The researchers stress

their role on how to conduct the interview with the informants and participants,

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as by observing ethics in the conduct of the study. Research respondents, are

the informants and participants who will be interviewed for the in-depth and

focus group discussion.

Chapter 4 represents the results were in it reflects the detailed responses

of the participants based on research questions formulated in the previous

chapter. It will also discuss the different themes generated from the various

answer shared by the informants. Moreover, it will also present the summary

of the responses of the in-depth interview and the focused-group discussion.

Chapter 5 presents the discussion and conclusion which explains the

answer of the participants.it will summarize the themes generated of the

results of the in-depth interview and focus group discussion with the support

of the various authorities. Moreover, it will also clearly state the implications

for future practices for research and concluding remarks of the researchers.

There will be an appendix section that includes copies of the interview guide

the informed consent forms and other attachment.

DEFINITION OF TERMS

According to the Cambridge dictionary, a cook is ‘someone who prepares

and cooks food’, while a chef is ‘a skilled and trained cook who works in a
hotel or restaurant’. These definitions imply that a chef is a type of cook, but
they differ in that a chef has developed learned skills, and has undergone
training.
Cooking, cookery, or culinary arts is the art, science and craft of
using heat to prepare food for consumption. Cooking techniques and
ingredients vary widely, from grilling food over an open fire to using electric
stoves, to baking in various types of ovens, reflecting local conditions.
Preparation the action or process of making ready or being made ready for
use or consideration

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