本研究係以不同學習背景的廚師對於廚藝創造力發展歷程的看法是否有所差異為主題進行研究，以任職於國際觀光旅館中的廚師為研究對象，依分層比率的抽樣方式抽取國際觀光旅館餐飲業中收入較高者共37家，每家發放20份問卷，共發放740份，回收312份。其中，有效問卷297份，有效回收率為40.13%。接著，利用SPSS 12.0軟體進行描述統計、t檢定、單因子變異數分析等統計法加以分析，所得研究結論為： 一、任職於國際觀光旅館的廚師們，其學習背景中占最大比率的學歷以高中／職非觀光餐旅專業最多；工作內容以中餐師傅及其他職級的廚師為主；相關工作經歷方面，餐旅業服務年資多為6-10年、於現職服務年資約1-5年；證照與比賽經驗方面，多具有相關證照但無比賽經驗，但參與比賽時，服務單位多抱持正面鼓勵態度。 二、關於廚師們對於廚藝創造力發展歷程符合程度的看法表徵，依序為：想法蘊釀、成果驗證、豁然開朗、準備想法、具體化想法。 三、依照廚師們性別、婚姻狀況與年齡的不同，對廚藝創造力發展歷程符合程度的看法具有顯著差異性。 四、學歷、工作內容、工作職務、餐旅業的年資、現職公司年資、廚藝證照之有無、參與比賽的經驗之有無、比賽時公司的態度等條件上的不同，對廚藝創造力發展歷程符合程度的看法亦具有顯著差異性。

This article explores the differences in the educational background of chefs on the process of culinary creation. The research was focussed on chefs working in international tourist hotels by stratified proportional sampling. This research surveyed higher income international tourist hotels, with a total of 37 hotels chosen. 20 copies of the questionnaires were released for every international tourist hotel. A total of 740 copies of the questionnaires were released; 312 valid copies were returned, 297 with a valid sample. The returning rate for valid questionnaires reached 40.13％, started from March 1 to April 30, 2013. Thorough statistical analyses were conducted, such as descriptive statistics, t-tests, and one way ANOVA by SPSS 12.0. Our conclusions are as follows: 1.Theeducational background of chefs working in the international tourist hotel is mostly at the high school/ vocational high school graduate non tourism and hospitality professional level. Most had 6-10 years’ experience in the hospitality industry; 1-5 years’ experience in their present job; with certification and license for working in the hospitality industry, but without culinary contest experience, even though the company encouraged participation in culinary contests. 2.The phrases used by chefs working in the international tourist hotel about the process of culinary creativity in their work were: “Idea incubation”; “Evaluation of the product”; “suddenly see the light”; “Preparing the idea”, and “Idea reification”. 3.There were significant differences in chefs’ ideas about culinary creativity depending on their gender, marital status and age. 4.There were significant difference in concepts of culinary creativity depending on chefs’ academicdegrees; the actual content of the work; their occupational level; their hospitality industry experience; their experience working in their current company; whether or not they hold any certification or license related to hospitality; whether or not they had culinary contest experience, and the attitude of the companytowards culinary contests.