A Study of Creativities on Culinary Arts for Chefs Transferring from Non Vegetarian Restaurants to Vegetarian Restaurants

• Main Authors: SHIH,CHIEN- WEI, 施建瑋
• Other Authors: CHENG,SHAN-SHAN
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/ndf7j8

碩士 === 輔仁大學 === 餐旅管理學系碩士在職專班 === 106 === Abstract Due to the elevation of the healthy diet ideas, vegetarian restaurants have sprung up one after another in Taiwan in recent years and the original non-vegetarian restaurants lining along the streets have converted into the vegetarian restaurant operation model quietly. This study aims to explore the creativities on culinary arts for chefs transferring from non-vegetarian restaurants to vegetarian restaurants. The motivation of chefs transferring from non-vegetarian restaurants to vegetarian restaurants and the adaption of chefs in these two types of restaurants are also been discussed. The study adopted a qualitative research approach and a total of seven chefs transferring from non-vegetarian restaurants to vegetarian restaurants in Taiwan were participated in the in-depth interview. The study results showed that the motivations of chefs transferring from non-vegetarian restaurants to vegetarian restaurants including the religious, the trends of the vegetarian market and the destiny. The adaption to the new working environment including the related working experiences, the supporting from family and friends, creative and innovative thinking, knowing new ingredients, positive learning attitude, and experience sharing from masters.The biggest differences between non-vegetarian cuisine and vegetarian cuisine including redients, spice, variability, and cookery. It is discovered from the study that the challenges for chefs transferring from non-vegetarian restaurants to vegetarian restaurants are food ingredients, cooking time, spice difference, more hand-made modelling dishes and restrictions for vegetarian market. The elements required for a creative vegetarian dish including the color, aroma, taste, understanding of the food material, customer preferences, vegetarian cuisine presentation and considering nutrition. The challenges for vegetarian cuisine including the seasoning, food material development and collocation and customer preferences. The study results can provide suggestions regarding creativities on culinary arts for chefs working in the vegetarian restaurants. In addition, the study results can also become an educational material for chefs who are interested in working in vegetarian restaurants. Keywords: Chef, Vegetarian Restaurant, Non-vegetarian Restaurant, Culinary Arts, Creativity