How can we characterize knowledge and knowing? We base our analysis on the case study of a French Grand restaurant. We analyze the differences in practice and knowing between the head chef and the other cooks. We draw on Bourdieu's concept of "habitus" (1980) to explain that knowing is highly tacit, embedded in physical activities, and actually bridges theory and practice, subjective and objective knowledge, technical skills and rules enforcement, knowledge both in body and mind. We assert that the differences between a great chef and a good cook is not just a question of technical ability or predisposition but also a hard-to-pin-down mix of confidence, concentration and ability to rise to the occasion, which is also socially constructed.
GOMEZ, M.L., BOUTY, I. and DRUCKER-GODARD, C. (2003). Developing Knowing in Practice: Behind the Scenes of Haute Cuisine. In: Knowing in Organizations: A Practice-based Approach. 1st ed. M.E. Sharpe, pp. 100-125.