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Abstract
Bucher & Lee (2023) mention several barriers that inspiring culinary scholars could face when transitioning into academia. In this commentary, the author brings to light key information on the specific barriers of “the non-acknowledgement of culinary practical thinking”, “exclusion of culinary management curriculum”, and “recognition of culinary arts as an important science within doctoral programs” that were not discussed in Bucher & Lee (2023). The information is based on the personal experiences of the author throughout their journey to academia. The author offers solutions to these barriers, providing guidance to chefs who want to become future doctoral scholars.
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