The culinary creative process of Michelin Star chefs

Madeira, Arlindo; Palrão, Teresa; Mendes, Alexandra Sofia; Ottenbacher, Michael C.

doi:10.1080/02508281.2021.1958170

Cited by 18 publications

(17 citation statements)

References 53 publications

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“…While it is critical to acquire certain technical and managerial skills to become a head chef (Allen and Mac Con Iomaire, 2017), the profession/vocation of a global-renounced top chef depends on innovation and ability to be creative (Lee et al , 2020; Madeira et al , 2021), to identify and to shape the taste that people will want to have – these cannot be replaced by machines and robots (Ottenbacher and Harrington, 2007).…”

Section: Context – Profession and Businessmentioning

confidence: 99%

Becoming top global chef: what does it take to become a highly successful entrepreneurial careerist?

Elbasha

Baruch

2022

IJCHM

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Purpose This study aims to understand the career path to the pinnacle of professional life. What does it take for an entrepreneur to become a global celebrity in one’s profession? The authors explore the career motivation, trajectory and outcomes of a niche population who made it to the top of their careers. Design/methodology/approach A qualitative method was applied, using publicly available, prerecorded interviews of a documentary series on a unique sample of 30 top global chefs who gain Michelin-stars or equivalent. The authors used a qualitative approach to analyze the data alternating data and theory. Findings The authors identify a unique pattern, which the authors label as the “two-steps” trajectory, where these successful chefs went through a dual-hurdle process: first, delving into formal training and establishing themselves; then moving to a top chef status through innovation inspired by their history, chance events and treating their work as an artistic oeuvre and an experience. Practical implications The authors provide an observed pattern for what is required to be a top global chef. Originality/value This study advances career theory and entrepreneurship studies via integrating the two perspectives. The authors offer a theoretical contribution by identifying the relevance and importance of “new careers” for entrepreneurs, recognizing critical success factors and reinstating the balance between the agency of the entrepreneur and their context.

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Section: Context – Profession and Businessmentioning

confidence: 99%

Becoming top global chef: what does it take to become a highly successful entrepreneurial careerist?

Elbasha

Baruch

2022

IJCHM

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“…The gastronomic tourists are motivated by the desire to understand the residents' way of life through the local cuisine [4]. However, gastronomy as a tourist attraction accommodates all kinds of travel motivations because all travelers need to eat [5]. Therefore, all travelers end up being food tourists, regardless of their reason for visiting a destination [6].…”

Section: Introductionmentioning

confidence: 99%

Tourists’ Fascination with Urban Food Markets: The Successful Case of Time Out Market Lisbon

Madeira

Rodrigues

Palrão³

et al. 2023

Foods

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This research was designed to analyze tourists’ perception of food markets in an urban context, specifically in the case of Time Out Market Lisbon. The sample included participants who visited and experienced the market food court. The data were collected using a questionnaire assessing the respondents’ perceptions of the location, food quality, food neophilia, market engagement, and the cultural attractiveness of the locale. The purpose was also to analyze how these factors contribute to visitor satisfaction and their intention to revisit the local area. The findings showed that food neophilia was the characteristic of Time Out Market Lisbon that had the highest impact on visitors’ satisfaction which, accordingly, positively influenced their intention to revisit the market. Visitors’ perception of the place as a cultural attraction was also found to moderate the relationship between visitors’ satisfaction and intention to revisit Time Out Market Lisbon. The findings provide an important contribution to the scientific community regarding the important role of modern food markets in urban city regeneration and more specifically as a tourist attraction. This research has significant management implications regarding the emotions of tourists’ food experience and can be used for stakeholders engaged in the tourism development process.

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“…Culinary innovation shows that the dishes prepared can be considered an art that gives each restaurant a unique artistic component (Madeira et al. , 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Chefs' creativity, innovation patterns (Albors-Garrigos et al. , 2013) and the ability to follow rapid changes in the market (Madeira et al. , 2021) and its suppliers are essential (Della Corte et al.…”

Section: Introductionmentioning

confidence: 99%

“…Culinary innovation shows that the dishes prepared can be considered an art that gives each restaurant a unique artistic component (Madeira et al, 2021). Chefs' creativity, innovation patterns (Albors- Garrigos et al, 2013) and the ability to follow rapid changes in the market (Madeira et al, 2021) and its suppliers are essential (Della Corte et al, 2018;Shyr et al, 2018). Likewise, suppliers provide raw materials to the chefs and give them up-to-date information that the chef can use in the innovation process.…”

Section: Introductionmentioning

confidence: 99%

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Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge

2022

BFJ

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PurposeThis research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.Design/methodology/approachA performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires.FindingsWhilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants.Originality/valueValuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.

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The culinary creative process of Michelin Star chefs

Cited by 18 publications

References 53 publications

Becoming top global chef: what does it take to become a highly successful entrepreneurial careerist?

Becoming top global chef: what does it take to become a highly successful entrepreneurial careerist?

Tourists’ Fascination with Urban Food Markets: The Successful Case of Time Out Market Lisbon

Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge

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