Innovation of extraordinary chefs: development process or systemic phenomenon?

Research output: Contribution to conferencePaper

Abstract

A highly rated current study on culinary innovation was found to be too product- and service-oriented and narrow, more appropriate to describe the culinary craft than the culinary art Creativity seems to be put into a box and is sold as a well-structured task. Creativity, however, is an ill-structured problem solving and a systemic phenomenon. It requires social validation from the gatekeepers of the domain and if accepted changes an existing domain or transforms an existing domain into a new one. These theoretical findings were supported by selected empirical data from 19 phenomenological interviews with extraordinary chefs from the UK, France, Spain, Austria and Germany. It emerged from the interview analysis that culinary innovation is more than just product or service development and that extraordinary chefs use ill-structured problem solving. Finally, it was shown that the field and the domain have significant influence on the individual chef and her/his creations.
LanguageEnglish
Publication statusPublished - 15 Sep 2009
EventBAM 2009 - Brighton, UK
Duration: 15 Sep 200917 Sep 2009

Conference

ConferenceBAM 2009
CityBrighton, UK
Period15/09/0917/09/09

Fingerprint

creativity
innovation
gatekeeper
interview
Austria
Spain
France
art

Keywords

  • creativity
  • innovation

Cite this

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title = "Innovation of extraordinary chefs: development process or systemic phenomenon?",
abstract = "A highly rated current study on culinary innovation was found to be too product- and service-oriented and narrow, more appropriate to describe the culinary craft than the culinary art Creativity seems to be put into a box and is sold as a well-structured task. Creativity, however, is an ill-structured problem solving and a systemic phenomenon. It requires social validation from the gatekeepers of the domain and if accepted changes an existing domain or transforms an existing domain into a new one. These theoretical findings were supported by selected empirical data from 19 phenomenological interviews with extraordinary chefs from the UK, France, Spain, Austria and Germany. It emerged from the interview analysis that culinary innovation is more than just product or service development and that extraordinary chefs use ill-structured problem solving. Finally, it was shown that the field and the domain have significant influence on the individual chef and her/his creations.",
keywords = "creativity, innovation",
author = "Marc Stierand and Viktor D{\"o}rfler and Jillian MacBryde",
year = "2009",
month = "9",
day = "15",
language = "English",
note = "BAM 2009 ; Conference date: 15-09-2009 Through 17-09-2009",

}

Stierand, M, Dörfler, V & MacBryde, J 2009, 'Innovation of extraordinary chefs: development process or systemic phenomenon?' Paper presented at BAM 2009, Brighton, UK, 15/09/09 - 17/09/09, .

Innovation of extraordinary chefs : development process or systemic phenomenon? / Stierand, Marc; Dörfler, Viktor; MacBryde, Jillian.

2009. Paper presented at BAM 2009, Brighton, UK, .

Research output: Contribution to conferencePaper

TY - CONF

T1 - Innovation of extraordinary chefs

T2 - development process or systemic phenomenon?

AU - Stierand, Marc

AU - Dörfler, Viktor

AU - MacBryde, Jillian

PY - 2009/9/15

Y1 - 2009/9/15

N2 - A highly rated current study on culinary innovation was found to be too product- and service-oriented and narrow, more appropriate to describe the culinary craft than the culinary art Creativity seems to be put into a box and is sold as a well-structured task. Creativity, however, is an ill-structured problem solving and a systemic phenomenon. It requires social validation from the gatekeepers of the domain and if accepted changes an existing domain or transforms an existing domain into a new one. These theoretical findings were supported by selected empirical data from 19 phenomenological interviews with extraordinary chefs from the UK, France, Spain, Austria and Germany. It emerged from the interview analysis that culinary innovation is more than just product or service development and that extraordinary chefs use ill-structured problem solving. Finally, it was shown that the field and the domain have significant influence on the individual chef and her/his creations.

AB - A highly rated current study on culinary innovation was found to be too product- and service-oriented and narrow, more appropriate to describe the culinary craft than the culinary art Creativity seems to be put into a box and is sold as a well-structured task. Creativity, however, is an ill-structured problem solving and a systemic phenomenon. It requires social validation from the gatekeepers of the domain and if accepted changes an existing domain or transforms an existing domain into a new one. These theoretical findings were supported by selected empirical data from 19 phenomenological interviews with extraordinary chefs from the UK, France, Spain, Austria and Germany. It emerged from the interview analysis that culinary innovation is more than just product or service development and that extraordinary chefs use ill-structured problem solving. Finally, it was shown that the field and the domain have significant influence on the individual chef and her/his creations.

KW - creativity

KW - innovation

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M3 - Paper

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