In the culinary history of Taiwan, cooks have made Taiwan famous for foodservice worldwide, and have combined world cuisine with reputation as 'food in Taiwan'. The aim of this study was to explore the text in the career development of cooks via document analysis and participant observation. The development can be chronologically identified as periods of exploration, acceptance, identification, independence, and achievement. Under the influence of history, cooks of different generations have different stories. Cooks born in the 40s (1950s) before Republic of China are the 'Smart Mentors', they started as apprentices due to economic reasons, and then advanced in their special styles through hard tests; each of them developed the unique taste and style. Those born between the 40s to 60s (1950s-1970s) are the 'Middle Age Cooks', they began their career with the help of families and friends. As masters on their own, they stand in the foreground, promote international cookery exchange, organize trade unions, research and develop productions, and transfer techniques. As for the cooks born after the 60s Republic of China (1970s), they are the 'New Generation cooks' with highly diverse tasks. They have received formal foodservice education, and take part in various cookery forums and contests; they are hardworking and competitive, expanding interdisciplinary learning, and creating a new 'food generation'.