FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT

Purpose – The paper focuses on the profile of chefs, whose job is considered as one of the most challenging professions as it involves scientific mastery, as well as creativity, and innovation. Design – Based on a sample of 264 individuals (both starred Italian chefs listed on Michelin Red Guide...

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Autores principales:	Tindara Abbate, Marta Meleddu, Fabrizio Cesaroni, Angelo Presenza
Formato:	article
Lenguaje:	EN
Publicado:	Faculty of tourism and hospitality management 2021
Materias:	chef haute cuisine innovation creativity culinary students Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5
Acceso en línea:	https://doaj.org/article/072626bb53ef4767933ef8b9119f4a28
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spelling	oai:doaj.org-article:072626bb53ef4767933ef8b9119f4a282021-11-05T07:42:06ZFROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT10.20867/thm.27.3.31330-75331847-3377https://doaj.org/article/072626bb53ef4767933ef8b9119f4a282021-11-01T00:00:00Zhttps://thm.fthm.hr/images/issues/vol27no3/2_Abbate_Meleddu_Cesaroni_Presenzahttps://doaj.org/toc/1330-7533https://doaj.org/toc/1847-3377Purpose – The paper focuses on the profile of chefs, whose job is considered as one of the most challenging professions as it involves scientific mastery, as well as creativity, and innovation. Design – Based on a sample of 264 individuals (both starred Italian chefs listed on Michelin Red Guide and students from six Italian culinary high schools), the study assesses which factors affect chefs’ innovative performance. Findings – Results show that success in haute cuisine depends on several factors, which involve chef’s creativity, culinary innovation process, and the restaurant service offering (restaurantscape). The differences between chefs in training and top chefs in terms of creativity are underlined. The study offers suggestions on chefs’ innovative process and provides a better understanding of how success in the chef profession is influenced by both individual features and environmental/social characteristics. Furthermore, results indicate which capabilities chefs in training should possess in order to succeed and, in turn, which capabilities should be developed by professional high schools of cooking in order to stimulate innovativeness in their educational programs. Originality of the research – This research contributes to the literature by suggesting which key factors promote creativity and innovation and a continuous flow of innovative ideas in haute cuisineTindara AbbateMarta Meleddu Fabrizio CesaroniAngelo PresenzaFaculty of tourism and hospitality managementarticlechefhaute cuisineinnovationcreativityculinary studentsHospitality industry. Hotels, clubs, restaurants, etc. Food serviceTX901-946.5ENTourism and Hospitality Management, Vol 27, Iss 3, Pp 479-502 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chef haute cuisine innovation creativity culinary students Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5
spellingShingle	chef haute cuisine innovation creativity culinary students Hospitality industry. Hotels, clubs, restaurants, etc. Food service TX901-946.5 Tindara Abbate Marta Meleddu Fabrizio Cesaroni Angelo Presenza FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT
description	Purpose – The paper focuses on the profile of chefs, whose job is considered as one of the most challenging professions as it involves scientific mastery, as well as creativity, and innovation. Design – Based on a sample of 264 individuals (both starred Italian chefs listed on Michelin Red Guide and students from six Italian culinary high schools), the study assesses which factors affect chefs’ innovative performance. Findings – Results show that success in haute cuisine depends on several factors, which involve chef’s creativity, culinary innovation process, and the restaurant service offering (restaurantscape). The differences between chefs in training and top chefs in terms of creativity are underlined. The study offers suggestions on chefs’ innovative process and provides a better understanding of how success in the chef profession is influenced by both individual features and environmental/social characteristics. Furthermore, results indicate which capabilities chefs in training should possess in order to succeed and, in turn, which capabilities should be developed by professional high schools of cooking in order to stimulate innovativeness in their educational programs. Originality of the research – This research contributes to the literature by suggesting which key factors promote creativity and innovation and a continuous flow of innovative ideas in haute cuisine
format	article
author	Tindara Abbate Marta Meleddu Fabrizio Cesaroni Angelo Presenza
author_facet	Tindara Abbate Marta Meleddu Fabrizio Cesaroni Angelo Presenza
author_sort	Tindara Abbate
title	FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT
title_short	FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT
title_full	FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT
title_fullStr	FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT
title_full_unstemmed	FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT
title_sort	from ordinary culinary students to starred chefs. preliminary evidence from the italian context
publisher	Faculty of tourism and hospitality management
publishDate	2021
url	https://doaj.org/article/072626bb53ef4767933ef8b9119f4a28
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FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT

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