Dear chef, know thyself

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2025-02-07 DOI:10.1016/j.ijgfs.2025.101127

Adam Carmer

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引用次数: 0

Abstract

This commentary examines the complex identity transformation challenges faced by culinary professionals considering doctoral education in response to Bucher and Lee's article Dear chef, do you really want a PhD? Through the lens of identity, it analyzes the psychological and professional implications of transitioning from a chef to an academic scholar. The discussion explores the parallels between culinary and academic career paths while investigating the fundamental identity questions chefs must address when contemplating doctoral studies. The paper presents six primary identity motives that drive such transformational journeys: psychological coherence, distinctiveness and recognition, social integration, academic and professional development, difficulty response, and societal pressures. Eschewing several established theoretical frameworks, this paper provides insights for culinary professionals contemplating academic advancement and transforming from their former professional identity. The commentary concludes that successful identity transformation requires deep self-awareness and alignment with authentic motivations, emphasizing the importance of self-reflection in career transitions. Moreover, Know Thyself.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.