A recipe for culinary creativity: Defining characteristics of creative chefs and their process

Ekincek, Sema; Aktaş, Semra Günay

doi:10.1016/j.ijgfs.2022.100633

Cited by 6 publications

(3 citation statements)

References 38 publications

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“…Food is widely used to describe British Michelin-starred restaurant experiences with concepts such as creativity, innovation and wine, alluding to guests enthusiastically praising their British Michelin-starred restaurant experiences with creative and innovative courses. These findings are in line with the research of Ekincek and G€ unay (2023) and Tugay and Pekersen (2022), who demonstrated that innovation and creativity have a significant impact in the food experience of guests. Another dominant theme found in our study was wine.…”

Section: Key Findingssupporting

confidence: 91%

An analysis of British Michelin-starred restaurants: guests' online reviews

Saydam,

Altun

2023

BFJ

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PurposeThis study aims to explore the perspectives of patrons and the underlying factors influencing luxury consumption in British Michelin-starred restaurants. While numerous studies have investigated consumers' purchase behavior of luxury items, there is limited research focusing on the utilization of premium restaurant services. Additionally, the hospitality literature has rarely addressed the emergence of discreet luxury consumption. Therefore, this research aims to examine the experiences of British Michelin-starred restaurants by incorporating online reviews from some of the most renowned establishments in the country. The initial objective of this study was to identify the predominant themes within British Michelin-starred restaurant experiences. Furthermore, the authors sought to analyze whether these main themes varied across different market segments based on guest types.Design/methodology/approachUsing text mining tools, the authors analyzed a sample of 4,393 online reviews. Qualitative data analysis was conducted using the Leximancer program, which identified the dominant themes. Additionally, the authors performed an analysis to identify the major narratives associated with different types of guests.FindingsThe results of this analysis demonstrate that guests express a high level of satisfaction with their experiences at British Michelin-starred restaurants. The dominant themes within the narratives include food, wine, restaurant, time, reservation and innovation. It is important to note that these narratives vary depending on the type of guest.Originality/valuePrevious studies have highlighted the importance of market segmentation in Michelin-starred restaurants. This research addresses this need by specifically categorizing British Michelin-starred restaurants based on traveler type and the main concerns of their customers. The extensive data the authors collected and the authors' approach to utilizing guests' testimonials instead of traditional surveys contribute significantly to the field of academia and restaurant management.

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Section: Key Findingssupporting

confidence: 91%

An analysis of British Michelin-starred restaurants: guests' online reviews

Saydam,

Altun

2023

BFJ

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“…While gastronomic products are evaluated by their producers according to their commercial contribution (Siró et. al, 2018), they are evaluated by their creators (chefs) using subjective elements such as visuality and taste (Ekincek & Günay, 2023). Therefore, chefs who create gastronomic products that can be evaluated differently by each consumer are expected to have many competencies (Ekincek & Günay, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…al, 2018), they are evaluated by their creators (chefs) using subjective elements such as visuality and taste (Ekincek & Günay, 2023). Therefore, chefs who create gastronomic products that can be evaluated differently by each consumer are expected to have many competencies (Ekincek & Günay, 2023). In the past, chefs were trained in a way that emphasized only skills and technique but lacked modern management and innovation (Jeou-Shyan & Lee, 2007); however, now they are trained as knowledgeable, talented, and creative professionals in the culinary arts departments of qualified educational institutions.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Food Presentations Using Picture Fuzzy Analytical Hierarchy Process

Yasli,

Ekincek

2023

IJAHP

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Preparation of food is one of the basic activities that people perform throughout their lives for pleasure as well as survival. Food can be considered within the framework of gastronomy, which is defined as "the art of quality eating and drinking". There is fierce competition in the food and beverage sector for the privilege of being preferred by customers for products offered. It is vital for restaurants to have menus that are unique and consist of innovative recipes. Creative chefs are at the forefront of creating and presenting these menus. However, scoring and evaluating chefs’ products is a cognitive, multi-perspective, and complicated process. In this study, for the first time in the literature, a multi-criteria decision-making (MCDM) approach was used to evaluate gastronomy products. Five food presentations that received full points in the final exam of the Korean Cuisine Practical Course at a gastronomy education institution were evaluated. The evaluation criteria for the students’ food presentations were presentation, creativity of the name, taste, and fusion balance of the product (the combination of different cultures in the product). The Picture Fuzzy Analytical Hierarchy Process (AHP) method was used, and the performance ranking of the food presentations, which the judges could not determine by their direct evaluation, was revealed. The study provides an easy-to-implement and fair assessment methodology for both scoring of food presentations in educational institutions and for highly competitive cooking competitions. The developed methodology can be applied to many different evaluations of culinary products.

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Art of food: Systematic literature review of culinary creativity

Öztürk

2024

International Journal of Gastronomy and Food Science

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A recipe for culinary creativity: Defining characteristics of creative chefs and their process

Cited by 6 publications

References 38 publications

An analysis of British Michelin-starred restaurants: guests' online reviews

An analysis of British Michelin-starred restaurants: guests' online reviews

Evaluation of Food Presentations Using Picture Fuzzy Analytical Hierarchy Process

Art of food: Systematic literature review of culinary creativity

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