Exploring creativity as experienced by world-leading chefs

Marc Stierand, Viktor Dörfler, Eugene Sadler-Smith

Research output: Contribution to conferencePaper

Abstract

This paper reports on a qualitative study exploring the phenomenon of creativity as experienced by world-leading chefs in the organizational setting of their creative industry - haute cuisine. By capturing holistically the complexities and interactions of high-level creativity in high-performance settings, we endeavoured to illustrate how world-leading haute cuisine chefs constructed and understood their experience of being creative and what this can tell us about the nature of creativity more generally. The experiences of our sample of chefs indicate that the phenomenon of creativity is an evolutionary process of 'becoming creative'. Insights into the experience of high-level creativity in a deeply creative commercial setting explain how intra-subjective meaning making of what high-level creativity entails impacts directly on creative outcomes and what this means for creative workers' self-concept, and can be generalized to other settings.

Conference

ConferenceBAM 2015: The 29th Annual Conference of the British Academy of Management Conference
Abbreviated titleBAM 2015
CountryUnited Kingdom
CityPortsmouth
Period8/09/1510/09/15
Internet address

Fingerprint

cuisine
Creativity
self-perception
industry
Self Concept
sampling
Chefs
Industry

Keywords

  • creativity
  • haute cuisine

Cite this

Stierand, M., Dörfler, V., & Sadler-Smith, E. (2015). Exploring creativity as experienced by world-leading chefs. 1-27. Paper presented at BAM 2015: The 29th Annual Conference of the British Academy of Management Conference, Portsmouth, United Kingdom.
Stierand, Marc ; Dörfler, Viktor ; Sadler-Smith, Eugene. / Exploring creativity as experienced by world-leading chefs. Paper presented at BAM 2015: The 29th Annual Conference of the British Academy of Management Conference, Portsmouth, United Kingdom.27 p.
@conference{d7efcb7d204942f58322e9aab4ea9361,
title = "Exploring creativity as experienced by world-leading chefs",
abstract = "This paper reports on a qualitative study exploring the phenomenon of creativity as experienced by world-leading chefs in the organizational setting of their creative industry - haute cuisine. By capturing holistically the complexities and interactions of high-level creativity in high-performance settings, we endeavoured to illustrate how world-leading haute cuisine chefs constructed and understood their experience of being creative and what this can tell us about the nature of creativity more generally. The experiences of our sample of chefs indicate that the phenomenon of creativity is an evolutionary process of 'becoming creative'. Insights into the experience of high-level creativity in a deeply creative commercial setting explain how intra-subjective meaning making of what high-level creativity entails impacts directly on creative outcomes and what this means for creative workers' self-concept, and can be generalized to other settings.",
keywords = "creativity, haute cuisine",
author = "Marc Stierand and Viktor D{\"o}rfler and Eugene Sadler-Smith",
year = "2015",
month = "9",
language = "English",
pages = "1--27",
note = "BAM 2015: The 29th Annual Conference of the British Academy of Management Conference, BAM 2015 ; Conference date: 08-09-2015 Through 10-09-2015",
url = "http://www.bam.ac.uk/bam2015",

}

Stierand, M, Dörfler, V & Sadler-Smith, E 2015, 'Exploring creativity as experienced by world-leading chefs' Paper presented at BAM 2015: The 29th Annual Conference of the British Academy of Management Conference, Portsmouth, United Kingdom, 8/09/15 - 10/09/15, pp. 1-27.

Exploring creativity as experienced by world-leading chefs. / Stierand, Marc; Dörfler, Viktor; Sadler-Smith, Eugene.

2015. 1-27 Paper presented at BAM 2015: The 29th Annual Conference of the British Academy of Management Conference, Portsmouth, United Kingdom.

Research output: Contribution to conferencePaper

TY - CONF

T1 - Exploring creativity as experienced by world-leading chefs

AU - Stierand, Marc

AU - Dörfler, Viktor

AU - Sadler-Smith, Eugene

PY - 2015/9

Y1 - 2015/9

N2 - This paper reports on a qualitative study exploring the phenomenon of creativity as experienced by world-leading chefs in the organizational setting of their creative industry - haute cuisine. By capturing holistically the complexities and interactions of high-level creativity in high-performance settings, we endeavoured to illustrate how world-leading haute cuisine chefs constructed and understood their experience of being creative and what this can tell us about the nature of creativity more generally. The experiences of our sample of chefs indicate that the phenomenon of creativity is an evolutionary process of 'becoming creative'. Insights into the experience of high-level creativity in a deeply creative commercial setting explain how intra-subjective meaning making of what high-level creativity entails impacts directly on creative outcomes and what this means for creative workers' self-concept, and can be generalized to other settings.

AB - This paper reports on a qualitative study exploring the phenomenon of creativity as experienced by world-leading chefs in the organizational setting of their creative industry - haute cuisine. By capturing holistically the complexities and interactions of high-level creativity in high-performance settings, we endeavoured to illustrate how world-leading haute cuisine chefs constructed and understood their experience of being creative and what this can tell us about the nature of creativity more generally. The experiences of our sample of chefs indicate that the phenomenon of creativity is an evolutionary process of 'becoming creative'. Insights into the experience of high-level creativity in a deeply creative commercial setting explain how intra-subjective meaning making of what high-level creativity entails impacts directly on creative outcomes and what this means for creative workers' self-concept, and can be generalized to other settings.

KW - creativity

KW - haute cuisine

UR - http://www.bam.ac.uk/bam2015

M3 - Paper

SP - 1

EP - 27

ER -

Stierand M, Dörfler V, Sadler-Smith E. Exploring creativity as experienced by world-leading chefs. 2015. Paper presented at BAM 2015: The 29th Annual Conference of the British Academy of Management Conference, Portsmouth, United Kingdom.