Research Proposal: Michelin-Starred Chefs Innovation Development

This research proposal investigates the innovation development process employed by Michelin-starred chefs. The report begins with an introduction that outlines the background, aims, objectives, and research questions related to culinary innovation. It explores the concept of Haute Cuisine, the significance of Michelin stars, and the influence of creativity and innovation within the culinary field. The literature review examines existing research on Michelin-starred chefs, their innovation processes, and the impact of management. The methodology section outlines the data collection methods, focusing on secondary data analysis of books, articles, and journals. A timescale is provided, detailing the project's phases from topic identification to submission. The report aims to analyze the creativity and innovation in Haute Cuisine, evaluate the impact of managing the culinary innovation process, and recommend ways to enhance the innovation development process of Michelin-starred chefs. The proposal concludes with a comprehensive list of references.

RESEARCH PROPOSAL

TABLE OF CONTENTS
TITLE..............................................................................................................................................1
The innovation development process of Michelin-starred chefs.....................................................1
INTRODUCTION...........................................................................................................................1
Background..................................................................................................................................1
Aim..............................................................................................................................................1
Objective......................................................................................................................................1
Research question........................................................................................................................1
LITERATURE REVIEW................................................................................................................1
METHODOLOGY..........................................................................................................................3
Data collection.............................................................................................................................3
Data analysis................................................................................................................................4
TIMESCALE...................................................................................................................................4
REFERENCES................................................................................................................................6

TITLE
The innovation development process of Michelin-starred chefs
INTRODUCTION
Background
All the Michelin chef around the world use sequential and top to down process and not
the culinary operation in general sense while preparing their food. Culinary innovation is that
which help chefs to develop specialised high quality of food products for consuming and
marketing purpose (The innovation development process of Michelin-starred chefs, 2018). Under
this main focus will be on creating prepared food that is mainly designed for the today’s
environment typically for the third party food companies. This process includes with competitive
analysis, product and price research and then the food production its distribution will take place.
The developing new food and drink products mainly depend upon requiring of knowledge based
on ingredients and process techniques which is under legislation and as per demand of
customers. So this report will study the culinary innovation process that is mainly used by
Michelin starred chefs around the world.
Aim
“The innovation development process of Michelin-starred chefs”
Objective
 To study on creativity and innovation in Haute Cuisine
 To evaluate impact of managing culinary innovation process
 To recommend ways of innovation development process of Michelin starred chef
Research question
1. What is creativity and innovation in Haute Cuisine?
2. What is impact of managing culinary innovation process?
3. What are various ways of innovation development process of Michelin starred chef?
LITERATURE REVIEW
As per the view of Ottenbacher and Harrington, (2007) Michelin star is very much
rewarded award which every chef of world aspires and wish for. This award mainly go to the
restaurant or hotel within whose kitchen the chef is working and regarded to as benchmark for
reviewers of restaurants food and taste in all over Europe. This is also called to as hallmark of
fine dining quality within restaurants all around the world so that they could promote their
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Michelin star status. The Michelin star was originated in French in 1900 to be able to show and
guide travellers where the best kind of food and mechanics would be available. According to this
rating system 1 will be very good restaurants, 2 is excellent cooking and 3 is exceptional cuisine
which is worth the special journey (How to become a Michelin star chef, 2018).
According to Presenza, Casali and Perano, (2017) the process which is used by haute
cuisine will be that related to new product development model. There is continuous creativity
and innovation that is taking place within this haute cuisine that is the reason why they need to
be recognised by Michelin. In way of successful management of innovation process within this
culinary situation it is important that management is continuously there. It could be noted that
there are some difference and similarities within the traditional and Michelin starred chefs for
new product development.
As per the view of Vargas-Sánchez and López-Guzmán, (2018) it could be indicated that
Michelin starred chef is not including any process which is having business analysis stages.
Within this type of process employees are playing major role in changing the fine dining
innovation that the product innovation.
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Figure 1: The Innovation Development Process of Michelin-starred Chefs
[Source: Ottenbacher and Harrington, 2007]
The innovation process is a 6 stage process which is mainly used by Michelin starred
chefs and this is very much important for success as well. The step which is included into model
is that of idea generation, screening, business analysis, concept development, final testing and
commercialisation. Ottenbacher and Harrington, (2007) indicated that all these will be having
certain among of limitations as well like that of the model will not be applicable within real time
food service settings. There is also strong need for more interdisciplinary that is concerned with
marketing consideration, food science and integrating strategic action planning as well.
METHODOLOGY
Data collection
Data collection means gathering and sorting of all information or facts and figures which
will be required by researchers for conducting their research on given topic. Under this type of
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data collection secondary data will be collected on analysing various innovation into process of
Michelin starred chefs in world. This type will be containing many books, website articles and
journals which are based on this culinary innovation process (The Culinary Innovation Process:
A Study of Michelin-Starred Chefs, 2018).
Data analysis
Data analysis is that part of research which related to formulating research aims and
objectives and then interpreting the collected data in accordance with aim set. So within this
research qualitative type of data analysis technique is used which will be finding out new process
innovation within Michelin starred chefs.
TIMESCALE
Weekly 1-2 2-3 3-4 4-5 5-6 6-7 6-7
Identification
of topic
Setting of
aims and
objective
Conducting
deep
research on
topic
Formulating
literature
review
Setting
research
methodology
Applying the
methods
4

Data
collection
Data analysis
Finding and
results
Conclusion
Submission
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REFERENCES
Books and Journals:
Ottenbacher, M. and Harrington, R.J., 2007. The innovation development process of Michelin-
starred chefs. International Journal of Contemporary Hospitality Management, 19(6),
pp.444-460.
Presenza, A., Casali, G.L. and Perano, M., 2017. An innovative approach to the intellectual
property in haute cuisine. International Journal of Hospitality Management, 65, pp.81-
88.
Vargas-Sánchez, A. and López-Guzmán, T., 2018. Protection of Culinary Knowledge Generation
in Michelin-Starred Restaurants. The Spanish case. International Journal of
Gastronomy and Food Science.
Online:
How to become a Michelin star chef. 2018. [Online]: accessed through:
<https://www.chefacademyoflondon.com/en/blog/110-how-to-become-a-michelin-star-
chef.html>.
The Culinary Innovation Process: A Study of Michelin-Starred Chefs. 2018. [Online]: accessed
through: <https://www.tandfonline.com/doi/abs/10.1300/J385v05n04_02>.
The innovation development process of Michelin-starred chefs. 2018. [Online]: accessed
through: <http://yrkesuniversitet.se/rapporter/The%20innovation
%20development.pdf>.
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