De la Nouvelle Cuisine a la Innovación Organizacional: Paul Bocuse y el Liderazgo Transformacional en la Gestión Gerencial Contemporánea
Year: 2025
Type: article
Abstract: 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.
DOI: 10.71112/3pxx4s09
Author: Javier Alfonso Mendoza Betin
Language: English
Subfield: Strategy and Management
Domain: Social Sciences
Open Access status: hybrid
OpenAlex ID: W4414485334