WORK IN MOTION

THE PRODUCTION OF TERRITORIES BY IMMIGRANT CHEFS

Abstract

Based on the theoretical axes of immigration, territory, and immaterial labor, the objective was to analyze the movements of territorialization, deterritorialization, and reterritorialization of immigrant chefs. The qualitative research utilized the narrative method, resulting in a thematic narrative that addressed the experiences of thirteen chefs in Brazil. The narrative explores the gastronomic territories formed by the combination of references from both their place of origin and destination. The main contribution suggests that immaterial labor is the key element in the constitution of territories during immigration. Immigrant chefs use their cultural references to generate income in the new context, thereby creating a safe territory for self-expression. In the diversity of these movements, they (re)construct territories that challenge the homogenization of ways of living and working. The study contributes to people management by analyzing cultural diversity and highlighting the importance of subjectivity in the organizational environment. The analysis of territorialization processes provides insights into the adaptation of immigrant professionals and suggests the need for inclusive policies to attract and retain ethnic and cultural diversity.