Top

Published in:

2019 | OriginalPaper | Chapter

6. Education and Innovation in Gastronomy: A Case Study of Culinary Art School in Tijuana, Mexico

Authors : Jorge Francisco Sánchez-Jofras, Ingrid Kuri-Alonso

Published in: Cultural and Creative Industries

Publisher: Springer International Publishing

Activate our intelligent search to find suitable subject content or patents.

search-config

AI-assisted search

Off

Abstract

The purpose of this study is to explore the content of innovative culinary competence, through the educational model of Culinary Art School, which is based on learning-by-doing practices. A qualitative research strategy was implemented, including in-depth interviews with school directors and faculty. This chapter examines how the school has provided a space for the development of innovative culinary competence, demanding high standards from students, building a close relationship with industry professionals, and providing learning opportunities in real work scenarios. Taking into account the relationship between creativity and innovation, this gastronomy school takes advantage of its location in a very dynamic region in the border state of Baja California, Mexico. The educational model analyzed is based on hands-on experience, and at the same time culinary competence is acquired in real work scenarios. Considering the creative aspect of this industry, there is always an element of knowledge grounded in the social and cultural environment. The study was conducted in one particular school and was based on the curriculum and visions of directors and faculty. Based on an analysis of categories, the education model addresses key competencies in the culinary profession such as the development of culinary skills, creativity in culinary education, and the school as a space for the development of culinary innovation.

Dont have a licence yet? Then find out more about our products and how to get one now:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

über 102.000 Bücher
über 537 Zeitschriften

aus folgenden Fachgebieten:

Automobil + Motoren
Bauwesen + Immobilien
Business IT + Informatik
Elektrotechnik + Elektronik
Energie + Nachhaltigkeit
Finance + Banking
Management + Führung
Marketing + Vertrieb
Maschinenbau + Werkstoffe
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

inform now

Springer Professional "Wirtschaft"

Online-Abonnement

Mit Springer Professional "Wirtschaft" erhalten Sie Zugriff auf:

über 67.000 Bücher
über 340 Zeitschriften

aus folgenden Fachgebieten:

Bauwesen + Immobilien
Business IT + Informatik
Finance + Banking
Management + Führung
Marketing + Vertrieb
Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

inform now

previous chapter Creative Tourism as a New Challenge to the Development of Destinations: The Portuguese Case Study

next chapter Innovation and Creativity in the Mobile Applications Industry: A Case Study of Mobile Health Applications (e-Health Apps)

According to Paredes, Guevara, and Bello (2009, p.63): “From the náhuatl nixtli, ashes, and tamalli, corn dough; the nixtamalization process has been passed on from generation to generation in Central America, and is still followed like in pre-Hispanic times”.

According to the Dictionary of the Royal Spanish Academy (DRAE in Spanish), in Mexico aguachile is a watery broth with chili pepper, tomato, shrimp, and spices. The new twist in this menu was preparing it with vegetables instead of seafood.

In Mexico, tostadas are corn tortillas that are toasted until they are hard, and serve as a base for other ingredientes mounted on top.

According to the DRAE (2017), a tostada is toasted corn in Bolivia, Ecuador, and Nicaragua; and raspada, in México and Peru, means scraped or scraping.

Chef Gaggan Anand’s restaurant in Bangkok has been considered the best restaurant in Asia for three consecutive years and was ranked seventh in The World’s 50 Best Restaurants 2017a. EFE (2017) reported that the restaurant was also awarded two Michelin stars that year.

The Pujol restaurant, run by Enrique Olvera, is considered the best restaurant in Mexico and ranked 20th in the world and fourth in Latin America according to The The World’s 50 Best Restaurants 2017b. Moreover, his restaurant Cosme in New York has been ranked 96th in the world.

Ausubel, D. P. (1968). Educational psychology: A cognitive view. New York, NY: Holt, Rinehart, & Winston.

Bound, H., & Lin, M. (2013). Developing competence at work. Vocations and Learning, 6(2013), 403–420. https://doi.org/10.1007/s12186-013-9102-8CrossRef

Chau, S., & Cheung, C. (2017). Bringing life to learning: A study of active learning in hospitality education. The Asia-Pacific Education Researcher, 26(3-4), 127–136. https://doi.org/10.1007/s40299-017-0333-6CrossRef

Csíkszentmihályi, M. (1997). Creativity: Flow and the psychology of discovery and invention. New York, NY: Harper Collins.

Culinary Art School. (2016). Nuestros antecedentes [our background]. Retrieved May 31, 2018, from https://www.culinaryartschool.edu.mx/historia/

Culinary Art School. (2018b). #HijosDeCulinary ¡Qué orgullo Leonardo E. Cañedo García! Muchas felicidades por este logro, te deseamos que el éxito continúe. El sope de camarones y portobello al pastor, creación de Leonardo resultó ganador de #DuelosDeSazón, reto organizado por Fiesta Americana para integrar un nuevo platillo al menú de sus hoteles [#HijosDeCulinary. Leonardo E. Cañedo García has done us proud! Congratulations on this achievement and we hope your success continues. The shrimp and portobello mushroom al pastor sope, created by Leonardo, has won #DuelosDe Sazón, a challenge organized by Fiesta Americana to add a new dish to their hotel menu]. Retrieved May 31, 2018, from https://www.facebook.com/culinarytj/posts/10156440755999853

Culinary Art School. (2018a). Esta semana parten 110 alumnos Culinary para realizar sus prácticas, en restaurantes como Le-Chique Restaurant, Pangea, Criollo, Jazamango, Restaurante El Tajín, Cenador de Amós, entre muchos otros. Chicos, sabemos que harán un gran trabajo, tenemos confianza en que dejarán el nombre de nuestra ciudad en alto #YoSoyCAS. [This week 110 students from Culinary begin their internships in restaurants like Le-Chique Restaurant, Pangea, Criollo, Jazamango, Restaurante El Tajín, Cenador de Amós, and many others. We know you’ll do a great job and do our city proud #YoSoyCAS]. Retrieved May 31, 2018, from https://www.facebook.com/culinarytj/posts/10156479451774853

Culinary Art School. (2018c). Tendencias 69 [Brochure]. Author. Retrieved June 5, 2018, from https://issuu.com/culinarytijuana/docs/tendencias_69

Diccionario de la Real Academia Española. (2017). Retrieved from http://dle.rae.es/?w=diccionario

Dewey, J. (1916), (2007 edition). Democracy and Education.Teddington: Echo Library.

EFE. (2017, December 6). La guía Michelin otorga dos estrellas a tres restaurantes en Bangkok [The Michelin Guide awards three restaurants in Bangkok two stars]. Retrieved June 4, 2018, from https://www.efe.com/efe/america/gente/la-guia-michelin-otorga-dos-estrellas-a-tres-restaurantes-en-bangkok/20000014-3459698

Finke, R. A., Ward, T. B., & Smith, S. M. (1992). Creative cognition: Theory, research and application. Cambridge, MA: MIT Press.

González, J. (2018, May 18). Chef [Personal interview].

Gustafsson, I. B. (2004). Culinary arts and meal science – A new scientific research discipline. Food Service Technology, 4(1), 9–20.CrossRef

Harrington, R. J., & Ottenbacher, M. C. (2013). Managing the culinary innovation process: The case of new product development. Journal of Culinary Science & Technology, 11(1), 4–18.CrossRef

Horng, J. S., & Hu, M. L. (2008). The mystery in the kitchen: Culinary creativity. Creativity Research Journal, 20(2), 221–230.CrossRef

Horng, J. S., & Hu, M. L. (2009). The impact of creative culinary curriculum on creative culinary process and performance. Journal of Hospitality, Leisure, Sports and Tourism Education, 8(2), 34.CrossRef

Martínez, A. L. (2018, May 30). Chef [Personal interview].

Millán, O. (2017). El Marciano y la langosta. La increíble aventura por carreteras, desiertos, mares y ciudades para descubrir la nueva cocina de la Baja [The Martian and the lobster. The incredible adventure across roads, deserts, seas, and cities to discover new Baja cuisine]. Mexico: Trilce & Secretariat of Culture.

Núñez, O. (2018, June 1). Chef [Personal interview].

Ortega, T. (2007). La fenomenografía, una perspectiva para la investigación del aprendizaje y la enseñanza [Phenomenography, a perspective for research in learning and teaching]. Pampedia, 3, 40–46 Retrieved from https://www.uv.mx/pampedia/numeros/numero-3/6-La-fenomenografia-una-perspectiva-para-la-investigacion-del-aprendizaje-y-la-ensenanza.pdf

Ottenbacher, M., & Gnoth, J. (2005). How to develop successful hospitality innovation. Cornell Hotel and Restaurant Administration Quarterly, 46(2), 205–222.CrossRef

Ottenbacher, M., & Harrington, R. (2007). The innovation development process of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 19, 444–460.CrossRef

Paredes, O., Guevara, F., & Bello, L. A. (2009). La nixtamal [Nixtamal]. Ciencias, 92-93, 60–70 Retrieved from http://www.revistaciencias.unam.mx/en/41-revistas/revista-ciencias-92-93/205-la-nixtamalizacion-y-el-valor-nutritivo-del-maiz-05.html

Rehn, A. (2006). Anachronism and innovation: A case of hybrid economies in the early 19th century. Management & Organizational History, 1(1), 71–86.CrossRef

Sainz de Vicuña, J. M. (2006). Innovar con éxito [Successful innovation]. ESIC Editorial.

Schank, R. C. (1995). What we learn when we learn by doing. (Technical Report No. 60). Northwestern University, Institute for Learning Sciences.

Stierand, M., & Lynch, P. (2008). The art of creating culinary innovations. Tourism and Hospitality Research, 8(4), 337–350.CrossRef

Stierand, M., Dörfler, V., & MacBryde, J. (2009). Innovation of extraordinary chefs: Development process or systemic phenomenon? BAM 2009.

The World’s 50 Best Restaurants. (2017a). Retrieved from https://www.theworlds50best.com/The-List-2017/1-10/Gaggan.html#

The World’s 50 Best Restaurants. (2017b). Retrieved from https://www.theworlds50best.com/The-List-2017/11-20/Pujol.html

Tyson, R. (2016). When expectations clash: Vocational education at the intersection of workplace and school. Interchange, 47, 51–63. https://doi.org/10.1007/s10780-015-9271-5CrossRef

Title: Education and Innovation in Gastronomy: A Case Study of Culinary Art School in Tijuana, Mexico
Authors: Jorge Francisco Sánchez-Jofras
Ingrid Kuri-Alonso
Publisher: Springer International Publishing
Book: Cultural and Creative Industries
Print ISBN: 978-3-319-99589-2

Electronic ISBN: 978-3-319-99590-8

Copyright Year: 2019
DOI: https://doi.org/10.1007/978-3-319-99590-8_6