ABSTRACT
Seen as catalysts in the food system, chefs are often crucial to innovation right from the beginning, through their creative process. But does a sustainable approach in Haute Cuisine impacts the process? The study shows the chef’s creative process aligned with a larger mindset rooted in experiences, education, and culture which sets a critical attitude concerning sustainable practices, and even if remaining the same (in structure and nature), a different vision with sustainability at its core involves an adjusted framework.
