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Appetite for Innovation - Creativity and Change at elBulli (Hardcover)
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Appetite for Innovation - Creativity and Change at elBulli (Hardcover)
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The name elBulli is synonymous with creativity and innovation.
Located in Catalonia, Spain, the three-star Michelin restaurant led
the world to "molecular" or "techno-emotional" cooking and made
creations, such as pine-nut marshmallows, rose-scented mozzarella,
liquid olives, and melon caviar, into sensational reality. People
traveled from all over the world-if they could secure a reservation
during its six months of operation-to experience the wonder that
chef Ferran Adria and his team concocted in their test kitchen,
never offering the same dish twice. Yet elBulli's business model
proved unsustainable. The restaurant converted to a foundation in
2011, and is working hard on its next revolution. Will elBulli
continue to innovate? What must an organization do to create
something new? Appetite for Innovation is an organizational
analysis of elBulli and the nature of innovation. Pilar Opazo
joined elBulli's inner circle as the restaurant transitioned from a
for-profit business to its new organizational model. In this book,
she compares this moment to the culture of change that first made
elBulli famous, and then describes the novel forms of
communication, idea mobilization, and embeddedness that continue to
encourage the staff to focus and invent as a whole. She finds that
the successful strategies employed by elBulli are similar to those
required for innovation in art, music, business, and technology,
proving the value of the elBulli model across organizations and
industries.
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