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...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10256/24006 |
| Acceso en línea: | http://hdl.handle.net/10256/24006 |
| Access Level: | acceso abierto |
| Palabra clave: | Gastronomia -- Catalunya Restaurants -- Catalunya Gastronomy -- Catalonia Restaurants -- Catalonia |
| Sumario: | 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 popu- lation of Michelin-starred chefs of Catalonia, Spain, an outstand- ing 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 colla- borate and achieve common objectives of the sector |
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