Creativity and Innovation Patterns of Haute Cuisine Chefs
- 19 February 2013
- journal article
- research article
- Published by Taylor & Francis in Journal of Culinary Science & Technology
- Vol. 11 (1) , 19-35
Abstract
The objective of this article is to analyze the innovation patterns and drivers in culinary activities, especially in the haute cuisine segment. The main aim of this article is to provide an understanding of the innovation processes and context of haute cuisine and innovating chefs. The research is based on a survey of 50 chefs in eastern Spain who manage medium- and high-level restaurants, some of which are Michelin starred.Keywords
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