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Haute cuisine innovations: the role of the master-apprentice relationship

Stierand, M. and Dörfler, V. and Lynch, P.A. (2008) Haute cuisine innovations: the role of the master-apprentice relationship. In: British Academy of Management Conference, 2008-09-09 - 2008-09-11, Harrogate, UK.

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    Abstract

    The master-apprentice relationship has a long history in all areas of human education beginning from the old Greek Sophists in the West and various traditional schools in the East. Today, however, this form of knowledge transfer seems to have widely disappeared. One of the very few areas in which the master-apprentice relationship still flourishes is the field of Haute Cuisine. This field is also a particularly appropriate area to follow the process of culinary innovation. This paper investigates this unique form of knowledge transfer exhibiting features unavailable in any other form and being crucial for innovation. The present conceptual paper is the prelude for empirical research based on interviews with elite chefs.

    Item type: Conference or Workshop Item (Paper)
    ID code: 6997
    Keywords: haute cuisine, innovation, master-apprentice-relationship, hospitality, restaurant, Management. Industrial Management
    Subjects: Social Sciences > Industries. Land use. Labor > Management. Industrial Management
    Department: Strathclyde Business School > Management Science
    Strathclyde Business School > Strategy and Organisation
    Related URLs:
    Depositing user: Mr Marc Stierand
    Date Deposited: 06 Oct 2008
    Last modified: 19 Jan 2014 08:40
    URI: http://strathprints.strath.ac.uk/id/eprint/6997

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