Exploring creativity as experienced by world-leading chefs

Stierand, Marc (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland) ; Dörfler, Viktor (University of Strathclyde Business School) ; Sadler-Smith, Eugene (Surrey Business School)

This paper reports on a qualitative study exploring the phenomenon of creativity as experienced by world - leading chefs in the organizational setting of their creative industry - haute cuisine. By capturing holistically the complexities and interactions of high - level creativity in high - performance settings, we endeavoured to illustrate how world - leading haute cuisine chefs constructed and understood their experience of being creative and what this can tell us about the nature of creativity more generally. T he experiences of our sample of chefs indicate that the phenomenon of creativity is an evolutionary process of 'becoming creative'. Insights into the experience of high - level creativity in a deeply creative commercial setting explain how intra - subjective meaning making of what high - level creativity entails impacts directly on creative outcomes and what this means for creative workers' self - concept, and can be generalized to other settings.


Conference Type:
full paper
Faculty:
Economie et Services
School:
EHL
Subject(s):
Economie/gestion
Publisher:
Portsmouth, Great-Britain, 8-10 September 2015
Date:
Portsmouth, Great-Britain
8-10 September 2015
2015
Pagination:
26 p.
Published in:
Proceedings of the British Academy of Management Annual Meeting 2015
Appears in Collection:

Note: The status of this file is: restricted


 Record created 2015-10-23, last modified 2019-06-11

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