![]() “The name elBulli is synonymous with uncompromising innovation,” says Opazo, a Post-Doctoral Associate and Lecturer in the Work and Organizational Studies group. Part business analysis, part restaurant history, the book is a critical examination of how organizational creativity can be achieved and sustained over time. ![]() Open share links close share links Book offers lessons on how a culture of innovation can be achieved and sustainedĬambridge, Mass., December 18, 2017-What can a restaurant teach us about innovation? When the restaurant in question is elBulli whose head chef was Ferran Adrià-widely considered one of the most creative culinary minds in the world-the answer is: plenty, according to a new book by MIT Sloan School of Management’s Pilar Opazo.The book, Appetite for Innovation: Creativity and Change at elBulli, explores the many ways in which Adrià and his team pioneered new ingredients, flavor combinations, and cutting-edge culinary techniques in a quest to revolutionize haute cuisine. ![]()
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