Dear chef, do you really want a PhD?

Culinary professionals face several challenges when transitioning into academia. In this commentary, the authors discuss the problems culinary professionals face when pursuing a doctoral education in the hospitality academy. This commentary is based largely in the United States and is divided into two parts. First, the authors critique the current state of hospitality graduate education, commenting on how today's curriculum fails to adequately acknowledge culinary scholarship. Second, the authors offer suggestions for existing and aspiring culinary scholars, providing guidance to navigate this intricate terrain.