Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor

The aim of this article is to analyze the relationships between haute cuisine chefs and to identify which elements of these relationships enhance the generation of ideas and the exchange of knowledge. A qualitative methodology is applied based on the analysis of in-depth interviews with almost the e...

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Detalles Bibliográficos
Autores: Escalante, Raúl, Bernardo Vilamitjana, Mercè, Arbussà, Anna
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2024
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/213310
Acceso en línea:https://hdl.handle.net/2445/213310
Access Level:acceso abierto
Palabra clave:Restauració (Gastronomia)
Aprenentatge
Cuina
Food service
Learning
Cooking
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spelling Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factorEscalante, RaúlBernardo Vilamitjana, MercèArbussà, AnnaRestauració (Gastronomia)AprenentatgeCuinaFood serviceLearningCookingThe aim of this article is to analyze the relationships between haute cuisine chefs and to identify which elements of these relationships enhance the generation of ideas and the exchange of knowledge. A qualitative methodology is applied based on the analysis of in-depth interviews with almost the entire population of Michelin-starred chefs of Catalonia, Spain, an outstanding case in this sector. The findings show the most important elements of the relationships that drive the creation and transfer of knowledge. These elements can be differentiated between professional and personal aspects and classified as face-to-face or non-face-to-face. Admiration, recognition and collaboration are some of the examples of the effects derived from these relationships. The identified elements are important not only as sources of inspiration in creativity and innovation processes but also to create a professional and personal environment to collaborate and achieve common objectives of the sector.Taylor & Francis2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2445/213310Articles publicats en revistes (Empresa)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésVersió postprint del document publicat a: https://doi.org/10.1080/15428052.2022.2087578Journal of Culinary Science & Technology, 2024, v. 4, núm. 5, p. 870-891https://doi.org/10.1080/15428052.2022.2087578(c) Taylor & Francis, 2024info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/2133102026-05-27T06:46:51Z
dc.title.none.fl_str_mv Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor
title Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor
spellingShingle Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor
Escalante, Raúl
Restauració (Gastronomia)
Aprenentatge
Cuina
Food service
Learning
Cooking
title_short Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor
title_full Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor
title_fullStr Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor
title_full_unstemmed Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor
title_sort Knowledge transfer in haute cuisine: the relationship between chefs as an enabler factor
dc.creator.none.fl_str_mv Escalante, Raúl
Bernardo Vilamitjana, Mercè
Arbussà, Anna
author Escalante, Raúl
author_facet Escalante, Raúl
Bernardo Vilamitjana, Mercè
Arbussà, Anna
author_role author
author2 Bernardo Vilamitjana, Mercè
Arbussà, Anna
author2_role author
author
dc.subject.none.fl_str_mv Restauració (Gastronomia)
Aprenentatge
Cuina
Food service
Learning
Cooking
topic Restauració (Gastronomia)
Aprenentatge
Cuina
Food service
Learning
Cooking
description The aim of this article is to analyze the relationships between haute cuisine chefs and to identify which elements of these relationships enhance the generation of ideas and the exchange of knowledge. A qualitative methodology is applied based on the analysis of in-depth interviews with almost the entire population of Michelin-starred chefs of Catalonia, Spain, an outstanding case in this sector. The findings show the most important elements of the relationships that drive the creation and transfer of knowledge. These elements can be differentiated between professional and personal aspects and classified as face-to-face or non-face-to-face. Admiration, recognition and collaboration are some of the examples of the effects derived from these relationships. The identified elements are important not only as sources of inspiration in creativity and innovation processes but also to create a professional and personal environment to collaborate and achieve common objectives of the sector.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/213310
url https://hdl.handle.net/2445/213310
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1080/15428052.2022.2087578
Journal of Culinary Science & Technology, 2024, v. 4, núm. 5, p. 870-891
https://doi.org/10.1080/15428052.2022.2087578
dc.rights.none.fl_str_mv (c) Taylor & Francis, 2024
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Taylor & Francis, 2024
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv Articles publicats en revistes (Empresa)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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