Scholars studying intuition are frequently focusing on decision takers and to this day, they conceptualize intuition as a form of judgment. More recently, the notion of intuition in creativity has been challenged by the argument that although the creative process may contain intuitive judgments, any creative idea or solution is essentially the…

Computational creativity, the generation of new, unimagined ideas or artifacts by a machine that are deemed creative by people, can be applied in the culinary domain to create novel and flavorful dishes. In fact, we have done so successfully using a combinatorial algorithm for recipe generation combined with statistical models for recipe ranking…

Is there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking, and we are only just beginning to understand how they ideate and what recourses are available to…

The present study designs and develops an innovative culinary competency curriculum (ICCC) model comprising seven sections: innovative culture, aesthetics, techniques, service, product, management, and creativity. The model is formulated based on culinary concept, creativity, innovation, and competency theory. The four elements of curriculum…

Creativity and learning are heightened when individuals are exposed to problem-solving activity (Y. Cho, Chung, Choi, Sea, & Baek, 2013); however, while creativity has historically been promoted in schools, educationalists experience difficulty in integrating it meaningfully to the curriculum (Y. Cho et al., 2013). This is relevant in terms of…