“It was Adria’s lab and kitchen, after all, that gave us dishes such as melon caviar, liquid olives, and the deconstructed potato omelet. “The name elBulli is synonymous with uncompromising innovation,” says Opazo, a Post-Doctoral Associate and Lecturer in the Work and Organizational Studies group. Part business analysis, part restaurant history, the book is a critical examination of how organizational creativity can be achieved and sustained over time. Open share links close share links Book offers lessons on how a culture of innovation can be achieved and sustainedĬambridge, Mass., December 18, 2017-What can a restaurant teach us about innovation? When the restaurant in question is elBulli whose head chef was Ferran Adrià-widely considered one of the most creative culinary minds in the world-the answer is: plenty, according to a new book by MIT Sloan School of Management’s Pilar Opazo.The book, Appetite for Innovation: Creativity and Change at elBulli, explores the many ways in which Adrià and his team pioneered new ingredients, flavor combinations, and cutting-edge culinary techniques in a quest to revolutionize haute cuisine.
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