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
- Where in the World are Young People Using the Internet?
- Weekly Roundup: ‘Is There One Perfect Web Platform for Social Entrepreneurs?’
- Harvard Development Expert: Agricultural Innovation Offers Path to Overcome Hunger
- North Africa: Tunis to Host 3rd Arab Forum On Securing Electronic Exchanges
- Enterprise The next frontier
- Small-scale mechanization advancing farming systems to improve food, nutrition, and income security in Ethiopia
Subscribe to our stories
- The Strategic Role of Design in Driving Digital Innovation June 10, 2021
- Correction to: Hybrid mosquitoes? Evidence from rural Tanzania on how local communities conceptualize and respond to modified mosquitoes as a tool for malaria control June 10, 2021
- BRIEF FOCUS: Optimal spacing for groundnuts in smallholder farming systems June 9, 2021
- COVID-19 pandemic: impacts on the achievements of Sustainable Development Goals in Africa June 9, 2021
- Explicit knowledge networks and their relationship with productivity in SMEs May 30, 2021