Versión de HTML Básico
WORKSHOP PROCEEDINGS
Tourism & creative industry . Valencia, July, 11&12th, 2013
94
From the knowledge side the industry can follow a model where knowledge
dynamics follow an evolution path from symbolic towards analytical (R&D)
knowledge based.
Introduction
According to Gomez et al (2003), the habitus (Knowing in practice
as defined by Bourdieu, 1990) of a great chef is a mixture of personal
predisposition; knowledge acquired through tough training and repetitive
practice; knowledge of the rules integrated and internalized by cooks; and
knowledge acquired through reflexive thinking about practice. In general, it
could be pointed out that, the same as -couture affects the fashion industry,
-cuisine plays a key role in trend setting, image building, and in establishing
quality standards for culinary services as a whole (Surlemont and Johnson,
2005).
Other authors have followed the knowledge evolution approach and
considered the tacit-explicit as well as the synthetic and symbolic to analytical
evolution models in culinary innovation (Albors et al, 2009).
Harrington (2004) views cuisine innovation as an impulse which involves
tacit skills capable of developing non imitable competitive advantages for
chefs. This author outlines the relevance of learning by doing in this context.
Culinary Innovation has been defined as an experimental process including
two basic stages. First, by creating a new idea which aims at solving a
problem, perhaps not well structured, and then creating a new value
thorough team work and dissemination. This defines as well a master
apprentice relationship between the chef and his team (Stierand et al, 2008)
being this learning process a relevant aspect of the developing phase of the
culinary product.
Svejenova et al. (2007) explain how an entrepreneur-Ferra Adria-initiated
change ad innovation in Haute Cuisine. For these authors the chef´s
commitment with creativity generates a flow of new challenging ideas which