Creativity in haute cuisine : exploring the role of socio-cultural and material constraints in culinary creation

Abstract

This dissertation explores the role of the socio-cultural and material environment on culinary creativity in haute cuisine chefs. Creativity is widely recognized as essential for gaining a competitive advantage in the culinary field. However, research on how socio-cultural and material influences can constrain or enhance creativity in chefs is limited. In particular, the role of the material environment in fostering creativity is underexplored. This research aims to understand how these environments affect the creativity of chefs, particularly focusing on restaurant guides and critics, the role of customers, and the kitchen facilities. Semi-structured interviews were conducted with ten haute cuisine chefs in Malta and Vienna, Austria. The sample was chosen through the restaurant’s listing in the Michelin Guide, one of the most prestigious international restaurant ranking systems and includes both Michelin-starred and Bib Gourmand awarded chefs. A thematic analysis revealed that creativity in haute cuisine predominantly follows a customer-centric approach, prioritizing input from customers over guidelines set by guides and critics, including the Michelin Guide, who are considered as gatekeepers of the culinary domain. Customer expectations, feedback and cultural context were found to have a more substantial impact on the direction of haute cuisine and chefs’ creativity than the influence exerted by external evaluators. Spatial constraints, such as kitchen layout and equipment, are revealed to both challenge and enhance creativity. Chefs adapt to spatial limitations through problem-solving and creative thinking. High-end kitchen equipment emerges as an enabler of creativity by enhancing operational efficiency, affording more time for experimentation. The study concludes that the dynamic interplay between socio-cultural and material environments significantly impacts culinary creativity, emphasizing the role of customer feedback, cultural context, and advanced equipment in enhancing creative action. The broader implications of the findings suggest that fostering a supportive socio-cultural and material environment can significantly enhance creative outcomes in the culinary arts.