With the theoretical starting point of the transactional stress model of Lazarus and its further elaboration and operationalization by Levenstein et al. we investigate the following research question: Which factors are associated with the chefs' perception of stress at the beginning of COVID-19 lockdown? With the help of an online survey among 128 Michelin-star chefs and 159 non-Michelin-star chefs in Germany, we provide answers to the research question. Our results show that resilience is the strongest predictor for reducing the chef’s perception of stress. In contrast, financial restrictions due to unemployment or short-time work compensation do not increase the perception of stress. Additionally, self-employment status increases the stress perception. Meanwhile, the assessment of the governmental economic support as insufficient also has a high impact on the stress perception.

以Lazarus的交易压力模型的理论起点为基础，Levenstein等人进一步阐述和实施了该模型。我们调查以下研究问题：哪些因素与厨师在COVID-19锁定开始时对压力的感知有关？通过对德国128位米其林星级厨师和159位非米其林星级厨师的在线调查，我们为研究问题提供了答案。我们的结果表明，韧性是降低厨师对压力的感知的最强预测指标。相反，由于失业或短期工作报酬造成的财务限制不会增加压力感。另外，自营职业状态增加了压力感。同时，