本研究旨在瞭解不同世代台灣廚師職涯發展歷程，並分析時空背景因素對廚師職涯發展之影響。透過和屬於不同世代九位廚師進行訪談，並輔之參與觀察法，發現傳統世代與嬰兒潮世代出生者踏入餐飲業當學徒展開廚師職涯，主要是因時代與家庭因素；而X世代則因自我興趣先進入餐飲科系就讀後，再投入職場。當傳統世代、嬰兒潮世代廚師轉任教職從事技藝傳承，縮短X世代廚師職涯學習時間。不同世代廚師間職涯各階段影響專業發展的關鍵因素是有差異，包含堅忍不拔學習、語言障礙突破與技能證照取得等。同時亦發現台灣美食展舉辦、廚師證照實施、新聞媒體傳播、餐旅教育興起、資訊科技熱潮、異國料理引進或美食競賽參與等影響下，漸漸促使廚師職涯專業發展由單純性內隱轉變為外顯多元化，從舞台下走上舞台，將幕後的默默耕耘於幕前大放異彩，讓廚師變成名流職業。最後，建議廚師職涯專業發展應邁向多元學習場域的體驗，重視終身學習與積極取得多樣化證照，以培養具備國際溝通能力之台灣味的廚藝工作者為目標。

The main purpose of this study is to understand the career development process of different generations of Taiwanese cooks, and analyze the effect of space-time background on career development of cooks. This study conducted interviews with nine cooks of different generations and used participant observation to observe. This study found that cooks of traditional generation and baby boomer generation mainly initiated their cook career as apprentices in food and beverage industry due to the influences of time and family factors. Cooks of generation X mainly majored in food and beverage related departments due to self-interest, and then initiated cook career in relevant workplaces. As cooks of traditional generation and baby boomer generation transferred their career to serve as teachers and to engage in cooking teaching, generation X's learning time in their cook career is shortened. There were any differences in the key factors affecting the professional career development of cooks of different generations at each stage, e.g. perseverance to learn, language barrier and obtainment of license. Moreover, in Taiwan, under the space-time background of the holding of culinary exhibitions, implementation of system of cook's license system, information conveyance of media, rise of hospitality education, upsurge of information technology, introduction of exotic cuisine, or participation in food contests, the professional development of cook career has been changed from the original simple and implicit one to diversified and explicit one. Cooks have stepped onto stages to exhibit their talents and perform on screen what they have cultivated behind the scenes, transferring cook into a popular career. It is advised that the professional development of cook career should be integrated with experiences of diversified learning and should attach importance to lifelong learning and obtainment of diversified licenses to aim at cultivating Taiwanese cooks with international communication skills.