Abstract

Abstract The process used in haute cuisine establishments is both aligned and contradicts the model proposed in the culinary innovation literature, the general new product development model, and those shown in the food product development literature. Michelin chefs used a more sequential and top-down process than the one proposed for culinary operations in general. Costs due to any failure in the Michelin-starred chefs' world are far greater than a menu innovation that fails to make the grade in a typical restaurant. Therefore, in this high risk situation, greater care is taken to control the process and ensure successful outcomes.