Is There a Relationship between Empowering Chefs and the Culinary Creativity Process?

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.