The Art of Creating Culinary Innovations

Abstract

Marc Stierandis a trained chef and has worked in different Michelin star restaurants in Germany. He is currently completing his PhD at Strathclyde Business School on culinary innovations of elite chefs. His research interests comprise the areas of creativity, innovation, knowledge and process management. Paul Lynchhas research interests and publications focusing upon commercial home enterprises, business networks and networking, social fi rms, and qualitative research methods. He is currently a reader at Strathclyde Business School. ABSTRACT The life worlds of innovating chefs are identifi ed as important aspects towards a better understanding of culinary innovation. Hence, the concept of personal culinary innovation is proposed as a verifi able way to identify innovators in the fi eld. Current studies, however, interchangeably use the term invention and innovation and fail to address central dimensions such as artistic aspiration, continuous and discontinuous conditions, learning and networking, adoption and diffusion as well as perceived newness and change.As a result, improving the dialogue between chefs and scholars is believed to be the key to better research in the fi eld.

Chamem O Chef! O Principal Recurso Estratégico Dos Restaurantes Gastronômicos: Estudo De Multicasos Na América Latina

“…Por fim, os relacionamentos com colegas de profissão permitem aos chefs conhecerem e se familiarizarem com o estilo destes colegas de profissão, que são considerados também profissionais de vanguarda e são pioneiros em importar novas ideias para o mercado gastronômico, havendo assim uma associação entre os recursos relacionais e os recursos tecnológicos de inovação dos chefs de cozinha (Stierand & Lynch, 2008).…”

“…Há no processo de criação e inovação dos chefs uma dimensão mais concreta -novos produtos e serviços -e outra abstrata -novas maneiras de pensar a comida, ou seja, o que se come e como se come (Stierand & Lynch, 2008). Nos três casos estudados foi possível perceber ambas as dimensões.…”

“…Estes equipamentos representam novas tecnologias e estas novas tecnologias são um fator importante para a inovação, pois podem ser influenciadas tanto pelos chefs como podem influenciar suas práticas e processo de aprendizagem (Stierand & Lynch, 2008).…”

Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens

“…In another study by Robinson and Beesley (2010), they propose that creativity is essential for the success of an organization, as it needs to adapt and change in response to an ever-changing market environment. Some dimensions of culinary innovation include the artistic aspiration, learning and networking, adaption and diffusion, perceived newness, and change, with continuous and discontinuous change (Stierand & Lynch, 2008). Those with higher levels of creativity also usually are more intrinsically motivated for their work (Wong & Ladkin, 2008).…”

Individual Innovativeness of Chefs

“…Although there is a quite number of studies on innovation and innovativeness and also their benefits to businesses, there is a lack of focus on innovation and innovativeness in tourism businesses (Erdem, Gökdeniz and Met, 2011: 79;Coşkun, Mesci and Kılınç, 2013: 103;Küçük and Kocaman, 2014: 38), particularly studies on innovation and innovativeness focusing on food and beverage operations are very limited (Ottenbacher and Harrington, 2009: 236;Çakıcı, Çalhan and Karamustafa, 2016: 53). Some researchers studying innovation in food and beverage operations (Ottenbacher and Harrington, 2007;Stierand and Lynch, 2008) believe that studying chefs'ʹ innovativeness, innovation behaviors, beliefs on and perceptions of innovation in different samples, places and market segments will make contribution to the related body of knowledge representing the importance of the study. In this context, the aim of this study is to evaluate individual innovativeness of chefs.…”