Creativity and reproduction of cultural products: The experience of Italian haute cuisine chefs

This article explores the organizational challenges of managing creativity and reproducing creative products in the cultural industry. In so doing, it unravels the processes and mechanisms that support the generation of new ideas while also clarifying the methods that allow for the accurate reproduction of creative products, as well as determining how these efforts can be balanced. Through a study of two restaurants in the haute cuisine segment, this study reveals how creativity can be fostered and implemented in chefs’ daily acts, and it highlights the importance of codification, knowledge teachability, and input, output, and behavioral controls for guaranteeing accurate the reproduction of creative products and/or experiences.