Creativity is a critical prerequisite to innovation, which in turn is a major contributor to organizational success and survival

 

 

CREATIVITY OR HOW TO MAKE A MASTERPIECE OF YOUR DISH

 

There is no doubt that a good chef works hard to make their meal really delicious and to attract the gourmands. But is persistence always enough for a perfect dish? Sometimes creativity helps.

​

 

Creativity is a critical prerequisite to innovation, which in turn is a major contributor to organizational success and survival. To date, analysis of creativity and innovation in culinary practice has been limited, with identified research gaps relating to drivers, barriers, sources and diffusion of innovation. Further, as an everyday activity, understanding creative culinary practices has the potential to promote creative thinking more generally.

 

Creative chefs are able to create new dishes and food-related experiences using a blend of personal predisposition, knowledge and reflective practice. However, chefs struggle to describe what is happening in their minds during the creative process.

 

If we could unlock the chef’s creative processes and develop them in others it could promote success in restaurant businesses, enable the general public to make optimal food choices and may benefit flexible thinking processes and creativity more generally.

 

The process of cooking has an impact on our mind, body, and soul during good times and bad times. Food is the most fundamental of needs for our survival and almost every major event in our lives revolves around it.

 

It plays a vital role in the development of social interactions and social relationships. I find food to be sacred and the process of making food to be awakening and insightful. Cooking may become a joyful passion not only of chefs but of people who are not professionally trained as well.

 

The process of making food teaches us to be mindful and pushes for mastery. To cook well one also needs creativity. It is very important not to be afraid of experiments. The most famous chefs sometimes combine uncombinable ingredients and are impressed by unexpected results. Of course, experiments are not always successful but it is also important not to give up. Success and happy future are worth all the failures in the past.