Creativity has been highlighted as a source of competitive advantage especially in haute cuisine. Yet how it leads to competitive success is unclear. We develop a better understanding of this relationship with the indepth analysis of creation practices in three elite restaurants awarded with three Michelin stars.
GOMEZ, M.L. et BOUTY, I. (2010). The Head Chef’s Creativity Privilege in Haute Cuisine: Strategic Knowledge and Practice in Gourmet. Dans: Proceedings of the 1st INBAM Conference, International Network of Business and Administration (INBAM).