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The creative leadership practices of haute cuisine chefs

Bouty, Isabelle; Gomez, Marie-Léandre; Stierand, Marc (2018), The creative leadership practices of haute cuisine chefs, Creative Leadership Contexts and Prospects, Routledge, p. 156-170

Type
Chapitre d'ouvrage
Date
2018
Book title
Creative Leadership Contexts and Prospects
Publisher
Routledge
ISBN
978-1-13-855986-8
Number of pages
284
Pages
156-170
Metadata
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Author(s)
Bouty, Isabelle
Dauphine Recherches en Management [DRM]
Gomez, Marie-Léandre
ESSEC Business School
Stierand, Marc
Abstract (EN)
The aim of this chapter is to detail directing practices contributing to creative leadership and identify what creative leaders actually do to enhance team creativity and materialize the leader’s creative vision through the organization’s outcomes. This research relies on a practice-based approach, which allows it to enter into the minutiae of organization and work. It emphasizes the doings, the daily interactions between actors, and the relationship between their work and organizational and field level. Mobilizing data collected through authors’ long-standing research projects on creative haute cuisine restaurants, this research inductively builds upon reflexive interpretation to unveil three dynamics of directing practices: enabling, as configuring the creative space configuring the creative space to set the conditions of creative work; orientating, as managing creative work to keep abounded and focused; and complying, as assessing ideas to select those that fit.
Subjects / Keywords
creative leadership; Haute Cuisine Chefs
JEL
M54 - Labor Management

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