Colomer Sanchez & Herrera-Peco: DOI: 10.18536/jge.2016.

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The Personality and Creative Potential of Eminent Spanish Chefs [Research Note]

Ana Colomer Sanchez
University Rey Juan Carlos, Spain, and Nebrija University, Madrid, Spain

Ivan Herrera-Peco
Comillas Pontifical University, Spain, and Foundation For Nursing Development, Madrid, Spain

Culinary creativity has received little attention in the behavioral sciences. The present investigation focused on the highest level of culinary creativity, namely that of chefs working in restaurants with at least one Michelin Star and owners of gastro-bars (n=30). They were compared with students of the culinary arts (n=60) from two of the largest and most respected schools in Spain, Escuela superior de hostelería y turísmo de Madrid and Escola Superior d’Hostaleria de Barcelona. Comparisons used both personality traits and indicators of the creative process. Analyses uncovered statistically significant differences in Dominance, Abstract reasoning, and Apprehension that was favorable to culinary students. The chefs stood out in terms of scores on indices of Socially Bold and Emotional Stability. In terms of process, chefs stood out in terms of Sensitivity, Imagination, and Self-reliance, which showed them to be above the Spanish population average, while in terms of Extroversion they were below. Though a small set of measures were used in this research, there is clear indication of the existence of a unique personality profile for eminent chefs. Limitations and future directions are discussed.

Colomer Sanchez, A., & Herrera-Peco, I. (2016). The personality and creative potential of eminent Spanish chefs. Journal of Genius and Eminence, 1(1), 85-91. http://dx.doi.org/10.18536/jge.2016.