{"title":"Is There a Relationship between Empowering Chefs and the Culinary Creativity Process?","authors":"Muhammed Haykir, O. Çalışkan","doi":"10.1080/15428052.2021.1955793","DOIUrl":null,"url":null,"abstract":"ABSTRACT The aim of the study is to determine the relationship between the empowering perceptions of chefs and the processes of creativity. In this context, data were collected by applying the survey technique to the working group of 502 chefs in Antalya Region, which is a study area. Among the data analysis methods, canonical correlation analysis (CCA) used in the examination of the structure between the two variable sets was preferred. Of the four canonical variables obtained as a result of CCA, two variables were found to be significant and the interpretations were made taking into account these two canonical variables. In line with the results obtained, it has been determined that the chefs’ finding their job meaningful, valuing their work, having autonomy, and making their own decisions positively contribute to developing creative ideas, evaluating them, and finding solutions to problems. In addition, recommendations were made to practitioners and researchers.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.9000,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2021.1955793","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
Abstract
ABSTRACT The aim of the study is to determine the relationship between the empowering perceptions of chefs and the processes of creativity. In this context, data were collected by applying the survey technique to the working group of 502 chefs in Antalya Region, which is a study area. Among the data analysis methods, canonical correlation analysis (CCA) used in the examination of the structure between the two variable sets was preferred. Of the four canonical variables obtained as a result of CCA, two variables were found to be significant and the interpretations were made taking into account these two canonical variables. In line with the results obtained, it has been determined that the chefs’ finding their job meaningful, valuing their work, having autonomy, and making their own decisions positively contribute to developing creative ideas, evaluating them, and finding solutions to problems. In addition, recommendations were made to practitioners and researchers.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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