Creativity is considered essential because it is the seed for innovation and thus is viewed as key to building a competitive advantage, particularly in the restaurant industry. However, little research has detailed how creativity, as a specific activity, occurs. We investigate creativity in high-end restaurants with a practice-based perspective, which emphasizes the social, situated, relational, material, and perceptual dimensions of creativity. We build on an empirical in-depth study of three French Michelin-starred restaurants to examine the minutiae of creative practices. We show that creativity is organized in space and time and distinguish three types of creative work in gourmet restaurants. Link to the article
BOUTY, I. and GOMEZ, M.L. (2013). Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens. Journal of Culinary Science and Technology, 11(1), pp. 80-95.