Before something is elaborated, it must first be created. And in the fine dining restaurant we don’t only create, we innovate.
Creation and innovation: how do we create a given elaboration from unelaborated products? Whether we use only one or several UPs, we need different techniques and tools in order to create… In fact, there are potentially countless things involved that may not always be obvious to the diner. In this chapter, we look to answer the following questions: How, when, where and why do we innovate? Who creates in the restaurant? What factors condition creation and innovation? What are the processes and resources involved in a restaurant? What is a creative culture?
It is fundamental to have a proactive attitude that promotes the constant search for products: discovering, investigating and exploring new products, environments, gastronomies and cultures in order to expand and diversify the products used in the restaurant. We look at examples of the various creative methods that can be used in the restaurant, and discuss the complexity of measuring innovation through the creative and innovative pyramid.