Deep Expertise and Divergence: Key Lessons from Culinary Innovation
September 4, 2015 Editor 0
Chefs who work in haute cuisine, Michelin-starred restaurants boast outstanding talent and craftsmanship. Is there a link between these restaurants and budding culinary innovation? There appears to be a link as all the chefs listed in the “Most Prominent Innovators” are in the kitchen of a starred restaurant. We extract some key lessons, stretching far beyond the kitchen, and investigate the role of any social environment on nurturing creativity and innovation.
Go to Source
- Avoid These 7 Mistakes When Pitching Your Business
- Business Model Innovation: Propositions on the Appropriateness of Different Learning Approaches
- The direct and indirect impact of culture on innovation
- Do SMEs Lose their Appetite for Innovation During the Economic Crisis?
- Africa ‘needs better policies on renewable energy’
- Free Wikipedia-via-SMS is coming to a mobile phone near you
Subscribe to our stories
- SL Crowd Green Solutions September 21, 2020
- Digital transformation in the banking sector: surveys exploration and analytics August 3, 2020
- Why Let Others Disrupt You? Take the Smart Self-Disruption Journey! August 3, 2020
- 5 Tips for Crowdfunding During the Pandemic August 3, 2020
- innovation + africa; +639 new citations August 3, 2020