From Nouvelle Cuisine to Organizational Innovation: Paul Bocuse and Transformational Leadership in Contemporary Managerial Management
DOI:
https://doi.org/10.71112/3pxx4s09Keywords:
Bocuse, transformational leadership, innovation, customer experience, organizational cultureAbstract
This essay explores the influence of Paul Bocuse’s culinary legacy on contemporary paradigms of organizational management. Through a theoretical-practical and interdisciplinary analysis, it establishes both parallels and contrasts between the Nouvelle Cuisine led by Bocuse and innovative managerial models such as transformational leadership, disruptive innovation, and customer-centered management. Bocuse’s contributions are contrasted with those of authors such as Burns, Bass, Drucker, and Kotler, while recent studies from Latin American business contexts are also examined. The argument is made that Bocuse, beyond the gastronomic realm, anticipated management trends that are now fundamental in complex, agile, and experience-driven environments. Nonetheless, a critical view is acknowledged, questioning the formal extent of his contributions to the managerial field—thus highlighting the need for future empirical research to assess the real impact of his legacy in organizational terms.
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