Cooking up Change in Haute Cuisine

Question 1

Institutional entrepreneurs

Answer 1

Actors who seek to replace existing logics.

Language through which new ideas theorised, bring about shifts in institutional logics

Question 2

Diffusion

Answer 2

Follows theorisation, process of spreading ideas within communities through patterns and mechanisms. Includes adoption and acculturation

Question 3

Theorisation achieved through

Answer 3

Record keeping, self-reflection and categorisation

Question 4

Reputation developed through

Answer 4

Actor’s efforts to project and protect new ideas. Leads to new ideas worthy of attention

Question 5

Mechanisms through chef initiates change

Answer 5

Creativity
Theorisation
Reputation - boundary micro/macro level
Dissemination

Question 6

Creativity

Answer 6

Concerned with quest for new concepts and techniques through creativity methods and appropriate organisation

Question 7

Theorisation

Answer 7

Manifested in the restaurant’s philosophy and its evolutionary map. Used to order developments through record-keeping, sense-making and categorisation

Question 8

Reputation

Answer 8

Recognition by peers and critics, consensus building process among relevant insiders.

Question 9

Dissemination

Answer 9

Publication and participation in events where one can spread ideas.

Question 10

Summary flow of ideas

Answer 10

Generated new concepts and techniques
Recorded, reflected upon, categorised
These ideas legitimated by gatekeepers
As ideas gain worth, more easily disseminated and enter public domain

Question 11

Paradoxes

Answer 11

Concern contradictions that generate tension and conflicts, sometimes driving force of institutional change. Paradox can occur when chef ideas compared to conventional cuisine