| Summary: | The article aims to define and delineate gastronomic innovation in the commercial catering sector, one marked by strong and constant demand for novelty. The subjectivity of taste and “singularity”, together with the ephemeral nature of the service involved, all make it very difficult to apprehend innovation in this field. Thinking here looks at innovation through the work done by chefs and bakers, particularly whenever they are being inventive. An initial line of questioning seeks to define the basis and purpose of gastronomic innovation. After accounting for differences in context and modes of implementation, a second line of study then tries to identify the “ingredients” or drivers of chefs’ innovations and creative work.
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