Quote:
Originally Posted by darkmoon
Why ENTJ and not ESTJ?
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He seems to develop opinions on the basis of an internal keep (Ni) v. strict adherence to the details and facts of his environment.
As the level of culinary professionalism is likely quite high, it seems less about legitimate quality of product v. aesthetic appeal and/or catering towards a wider stream of possibility (grooming talent; networking; etc.).
While the ESTJ is perfectly capable of the latter arrangement, I daresay the ENTJ is likely to be more interested in establishing innovative adaptations to existing theory.