ArticlePloS one2017
Increased cerebellar gray matter volume in head chefs.
Article in PloS one, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Course induced dexterity development and cerebellar grey matter growth of dentistry students: a randomised trial.Scientific reports · 2021Trial
- Global prevalence of musculoskeletal symptoms among restaurant workers: A systematic review and meta-analysis.Public health in practice (Oxford, England) · 2026Review
- Can Hobbies Shape Fine Motor Skills Development in First-Year Dental and Oral Health Students?European journal of dental education : official journal of the Association for Dental Education in Europe · 2026Article
- Psychophysiological correlates of science communicators.PloS one · 2025Article
- Structural neuroanatomy of human facial behaviors.Social cognitive and affective neuroscience · 2024Article
- Lenticular nucleus volume predicts performance in real-time strategy game: cross-sectional and training approach using voxel-based morphometry.Annals of the New York Academy of Sciences · 2021Article
- Brain Plasticity in Charcot-Marie-Tooth Type 1A Patients? A Combined Structural and Diffusion MRI Study.Frontiers in neurology · 2020Article
- Work-Related Stress Among Chefs: A Predictive Model of Health Complaints.Frontiers in public health · 2020Article
- Adaptation of brain functional stream architecture in athletes with fast demands of sensorimotor integration.Human brain mapping · 2019Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveChefs exert expert motor and cognitive performances on a daily basis. Neuroimaging has clearly shown that that long-term skill learning (i.e., athletes, musicians, chess player or sommeliers) induces plastic changes in the brain thus enabling tasks to be performed faster and more accurately. How a chef's expertise is embodied in a specific neural network has never been investigated.
methodsEleven Italian head chefs with long-term brigade management expertise and 11 demographically-/ psychologically- matched non-experts underwent morphological evaluations.
resultsVoxel-based analysis performed with SUIT, as well as, automated volumetric measurement assessed with Freesurfer, revealed increased gray matter volume in the cerebellum in chefs compared to non-experts. The most significant changes were detected in the anterior vermis and the posterior cerebellar lobule. The magnitude of the brigade staff and the higher performance in the Tower of London test correlated with these specific gray matter increases, respectively.
conclusionsWe found that chefs are characterized by an anatomical variability involving the cerebellum. This confirms the role of this region in the development of similar expert brains characterized by learning dexterous skills, such as pianists, rock climbers and basketball players. However, the nature of the cellular events underlying the detected morphological differences remains an open question.
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