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Volumn 43, Issue 2-3, 2010, Pages 408-430

An individual business model in the making: a chef's quest for creative freedom

Author keywords

[No Author keywords available]

Indexed keywords

BUSINESS MODELS; CREATIVES; STRATEGIC RESOURCE;

EID: 77952583355     PISSN: 00246301     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lrp.2010.02.002     Document Type: Article
Times cited : (174)

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    • Commercial collaborations through which Adrià leveraged his brand equity have included: Ferran Adrià by Armand Basi, a line of textiles for home and kitchen from the Spanish fashion brand Armand Basi; Texturas by Ferran and Albert Adrià, a line of emulsifiers, gelling agents and products produced by Solé Graells that enabled users to recreate some elBulli techniques at home, and Faces Ferran Adrià, a collaboration with a group of award-winning designers to create new kitchen and table utensils, backed by an industrial partner (Cunill Orfebres) which specialized in manufacturing stainless steel products. The chef also collaborated with CIM (Cerámica Industrial Montgatina) to create crockery, and with ICC (International Cooking Concepts) in producing cooking utensils.
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    • This is a direction which other chefs have also pursued, e.g. Pierre Gagnaire (in collaboration with Hervé This, cofounder (along with the physicist Nicholas Kurti) of molecular gastronomy as a novel approach to studying the scientific basis of cooking), while Heston Blumenthal engages in joint research efforts with universities.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.