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TOURISM&CREATIVE INDUSTRY WORKSHOP
Sustainable tourism, cultural tourism, creative tourism, culinary tourism, heritage & tourism
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are accepted in the industry due to its reputation and leadership. Through
dissemination to the public and media, including marketing tools, these ideas
promote change and acceptance.
Gomez et al. (2003) and Gomez and Bouty (2009) have studied extensively
the creation processes of Michelin starred chefs. They have outlined the strong
hierarchical processes of cuisine creation where chefs carry out creative
activities, develop techniques, lead the team and relate with customers while
sous-chefs lead the teams while simple cooks are limited to their cooking
domain. This structure leads as well the apprenticeship and learning process
as well as the professional progression of chefs. Cooking schools are having a
growing role in the development of chefs.
On the other hand, these outline the variety of inspiration of chefs who base
their ideas for new dishes in raw materials and ingredients, music, painting,
colours and look for new textures, emotions and combinations. These chefs