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The aim of this study was to conceptualize a new dish design process used by highly reputable chefs at fine dining restaurants, using cognitive modeling methods, and prioritize the important culinary success factors (CSFs) of the cognitive structures involved in creating new dishes characteristic to Japanese chefs of Japanese and French cuisine in fine dining restaurants. We asked 12 chefs of Japanese cuisine and 7 chefs of French cuisine at fine dining restaurants to answer questionnaires designed according to the Decision-Making Trial and Evaluation Laboratory (DEMATEL) method. All participants were Japanese. We preselected CSFs via text mining, using the laddering method in discussions with 9 chefs of Japanese cuisine about 54 new dishes that they had created.

Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants