COOKING SKILLS AND ENTREPRENEURIAL INTENTIONS: MEDIATING EFFECTS OF COOKING PASSION, COOKING TACIT KNOWLEDGE SHARING, AND COOKING SELF-EFFICACY

Authors

DOI:

https://doi.org/10.37335/ijek.v14i1.327

Keywords:

Cooking passion, cooking self-efficacy, cooking skills, cooking tacit knowledge sharing, entrepreneurial intentions.

Abstract

The eating pattern and changing food choices of Nigerian youths, particularly those in Abuja, are increasingly characterised by eating out. Seventeen years after the introduction of bachelor of science degree in entrepreneurship into the Nigerian universities’ curriculum, it is only natural to think that these graduates who were posted to the capital city of Nigeria for their national youth service corps (NYSC) ought to have started deploying their cooking skills (CSS) to establish mama-puts (unstandardised restaurants) to meet the food needs of the youths who eat out, become self-employed and create jobs. This is not the case, as evidenced by rising unemployment rates among youth and graduates. Hence, this study investigates the mediating effects of cooking passion (CPN), cooking tacit knowledge sharing (CTS), and cooking self-efficacy (CSE) in the nexus between CSS and entrepreneurial intentions (EIS). A cross-sectional research design, a criterion sampling technique, and a census method were adopted to select 187 respondents from a population of 238. The results from SmartPLS with bias-corrected 5,000 bootstrap resamples reveal that the direct and total effects of CSS on CPN, CTS, CSE, and EIS are positive and significant. Also, the indirect effect of CSS on EIS via CPN and CSE is significant, whereas the effect through CTS is non-significant. Thus, the acquisition and utilisation of cooking skills can trigger “mama put” formation and job creation among graduates and non-graduates through passion for cooking and self-efficacy. The study concludes by shedding light on the theoretical and practical implications, limitations, and future research directions.

Downloads

Download data is not yet available.

Author Biographies

Kenneth Chukwujioke Agbim, School of Business, Woxsen University, Telangana, India & INTI International University, Nilai, Malaysia

Kenneth Chukwujioke Agbim holds a Ph.D in Management (with specialisation in Entrepreneurship). His specialisations and research interests span across family business, entrepreneurial networks/networking, innovation, entrepreneurial leadership, knowledge entrepreneurship, entrepreneurial finance and dark entrepreneurship. Dr. K. C. Agbim has previously served as the Head of the Department of Entrepreneurial Studies, Veritas University, Abuja, Nigeria.

Michael Oyedele Oyenuga, Department of Marketing, School of Business, Woxsen University, Hyderabad, India.

Dr Michael Oyedele Oyenuga holds a PhD in Marketing and Communication and has over 25 years of experience in scholarly and practitioner roles, spanning education policy, digital transformation, and inclusive learning. His research interests cut across marketing, branding, consumer behaviour, education and sustainability. He is an Associate Professor and the pioneer Assistant Dean at the School of Business, Woxsen University, Hyderabad, India.

Ruth Angbazo Andah, Department of Marketing, School of Business, Woxsen University, Hyderabad, India

Ruth Anbazo Andah is a full professor of management and entrepreneurship at Woxsen University, Hyderabad, India. She is an Associate Editor of the NSUK Journal of Entrepreneurship and Innovation Research, and has published in both international and local journals. Prof. Andah has served as the Head, Department of Entrepreneurship Studies, Nasarawa State University, Keffi, Nigeria. Her research interests include entrepreneurship development, innovation and family business.

Thomas Oyetunde Oladele, Department of Entrepreneurship, School of Business, Woxsen University, Hyderabad, India

Dr Thomas Oyetunde Oladele is a faculty member in the School of Business, Woxsen University, Hyderabad, India. He has more than ten years of academic and professional experience in strategic management, innovation, entrepreneurship and research methods. Prior to joining Woxsen University, he was the director of the Entrepreneurship Development Unit at Nigerian Army University, Biu, Nigeria. His areas of research include business resilience, human capital and financial technology.

Downloads

Published

2026-06-30

How to Cite

Agbim, K. C., Oyenuga, M. O., Andah, R. A., & Oladele, T. O. (2026). COOKING SKILLS AND ENTREPRENEURIAL INTENTIONS: MEDIATING EFFECTS OF COOKING PASSION, COOKING TACIT KNOWLEDGE SHARING, AND COOKING SELF-EFFICACY. International Journal of Entrepreneurial Knowledge, 14(1), 1–23. https://doi.org/10.37335/ijek.v14i1.327

Issue

Vol. 14 No. 1 (2026): International Journal of Entrepreneurial Knowledge

Section

Articles

License

Copyright (c) 2026 International Journal of Entrepreneurial Knowledge

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

International Journal of Entrepreneurial Knowledge (ISSN 2336-2960) is published by the Center for International Scientific Research of VŠO and VŠPP in cooperation with the following partners:

  • University College of Business in Prague, Czech Republic
  • University of Entrepreneurship and Law, Prague, Czech Republic
  • School of Business and Administration of the Polytechnic Institute of Setúbal, Portugal
  • Faculty of Operation and Economics of Transport and Communications, University of Zilina, Slovakia
IJEK is an Open Access journal and does not charge readers or their institutions for access. 
  • Copyright belongs to the Center for International Scientific Research of VŠO and VŠPP.
  • The publisher, Center for International Scientific Research of VŠO and VŠPP, provides free access policy to the Journal of Tourism and Services.
  • International Journal of Entrepreneurial Knowledge is an open-access journal with CC BY-NC-ND licensing policy which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.