The duality of a pastry chef's creative process

A portraiture study

Authors

  • Kai-Sean Lee School of Hospitality and Tourism Management, Spears School of Business, Oklahoma State University
  • Denise Blum School of Educational Foundations, College of Education, Health, and Aviations, Oklahoma State University
  • Li Miao School of Hospitality and Tourism Management, Spears School of Business, Oklahoma State University
  • Stacy R Tomas School of Hospitality and Tourism Management, Spears School of Business, Oklahoma State University

DOI:

https://doi.org/10.18060/22958

Keywords:

culinary creativity, rhetorics, identity formation, creative process, portraiture, qualitative research

Abstract

This study focuses on elite Malaysian pastry chefs who have participated in the World Pastry Cup. It poses the question, “How do World Pastry Cup chefs experience the creative process?” Specifically, this study explored the rhetoric (identity formation) of pastry chefs during the creative process. Findings show that pastry chefs bounce between two distinct rhetorics during the creative process, ‘the scientist’ and ‘the artist.’ This identity interchange is presented as a ‘duality,’ as one’s way of being revolves around detailed experimentations and rationalism (the scientist), whilst the other around poetry and artistic intent (the artist).

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Published

2019-06-03

Issue

Vol. 2 No. 1 (2019): Spring

Section

Research

License

Copyright to works published in Events and Tourism Review is retained by the author(s).