This study investigates the nature of creativity and innovation in haute cuisine based on conversational in-depth interviews with world-class chefs from the UK, France, Spain, Austria and Germany. These interviews were analyzed following a two-layer phenomenological analysis starting with an idiographic description of the interviewees’ accounts followed by an idiographic explanation utilizing the interviewer’s subjective experiences. The main findings suggest that sensibility, emotion, harmony, simplicity and authenticity are elements essential to the phenomena of creativity and innovation in this domain. The paper makes a contribution to the literature by examining how chefs acquire and use knowledge to generate these elements within themselves and within their creations.
|Publication status||Unpublished - Aug 2013|
|Event||AoM 2013 - Orlando, FL, United States|
Duration: 9 Aug 2013 → 13 Aug 2013
|Period||9/08/13 → 13/08/13|