The development of “chefs’ innovative cooktop”: A creative self-efficacy and open innovation perspective

Abstract

As the key providers of eating-out experiences, food service establishments need to revisit their skill repertoire to continue achieving patronage and competitiveness. In this context, the role of chefs also becomes instrumental. Thus, examining chefs’ innovative practices, such as the uptake of technology or even the extent to which they consider traditional recipes as a source of innovation, could illuminate new innovative gastronomic pathways with positive implications for the food and beverage industry. Embracing the creative self-efficacy and open innovation literature, this study makes empirical and conceptual contributions in this area. In-depth interviews with 69 executive chefs in Australia and Vietnam revealed 11 aggregate dimensions, including chefs’ innovative sensibility, technology competency, and traditional recipe know-how. Building on the data analysis, a developed ‘innovative cooktop’ framework illustrates, for instance, that chefs ‘resynchronise’ or extend traditional recipes through innovative practices and processes. Key practical and conceptual implications will be discussed.