Developing creativity in practice : explorations with world-renowned chefs

Stierand, Marc (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland)

Relatively little practice-based research explores situated learning beyond the level of basic skill development. This article seeks to expand our understanding by focusing on the situated development of high-level creativity in the practice of haute cuisine and the role of the master–apprentice relationship in this development. Much has been written on what creativity is and where it happens, but little is known about how it is developed. By using an insider to investigate highly creative practitioners, namely, world-renowned chefs, this research provides the necessary contextual understanding for studying and explaining the development of high-level creativity in this field.


Keywords:
Article Type:
scientifique
Faculty:
Economie et Services
School:
EHL
Subject(s):
Economie/gestion
Date:
2015
Published in:
Management Learning
Numeration (vol. no.):
November 2015, vol. 46, no. 5, pp. 598-617
DOI:
ISSN:
1350-5076
Appears in Collection:

Note: The status of this file is: restricted


 Record created 2016-03-16, last modified 2018-12-20

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