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TOURISM&CREATIVE INDUSTRY WORKSHOP
Sustainable tourism, cultural tourism, creative tourism, culinary tourism, heritage & tourism
93
1
Departamento de Organización de empresas,
edificio 7D
Cno. de Vera s/n, Universida Politècnica
46022 Valencia
jalbors@doe.upv.ess
2
Dpto. de Tecnología de Alimentos
Cno. de Vera s/n, Universida Politècnica
46022 Valencia
pugarse@tal.upv.es
The creative cook. An approach to creative
and innovative culinary services innovation
30
Albors-Garrigos
1
, J., Garcia-Segovia
2
, P.
Keywords:
Symbolic Knowledge, Culinary Services, Creative industries.
Abstract
The objective of this paper is to analyse the innovation patterns and drivers
in culinary activities, especially in the haute cuisine segment point of view.
The main contribution of this paper is aiming at understanding the innovation
processes and context of haute cuisine and innovating chefs. The research
has been based in a survey carried out among 50 chefs in the East of Spain
managing medium and high level restaurants, some of them holding Michelin
stars. This paper will aim to analyse current innovation processes in haut
cuisine or high level cooking and its relation with science, with the purpose of
suggesting an innovation model useful to analyse culinary innovation trends
and future and discussing whether existing services innovation models are
applicable in this sector. Haut cuisine (and culinary industry) are a growing
industry in western economies and have a significant influence in hospitality
services and tourism. However, until recently, have received little attention from
academia. Moreover, the innovation aspects of culinary related activities are
still an unexplored field. Therefore, the theoretical or subject scope has been
focused on the R&D knowledge dynamics of the service process. The course of
the research work has concluded on a R&D focus tendency of culinary services.
30. Research project: Creative industries (PAID2012-487-UPV).