@article {1080,
	title = {Realistic Creativity Training for Innovation Practitioners: The Know{\textendash}Recognize{\textendash}React Model},
	journal = {Technology Innovation Management Review},
	volume = {7},
	year = {2017},
	month = {06/2017},
	pages = {5-15},
	publisher = {Talent First Network},
	address = {Ottawa},
	abstract = {Creativity is increasingly being recognized as important raw material for innovation, which highlights the importance of identifying ways to increase the creativity of practitioners. In this article, we describe our efforts to design a creativity training program specifically for innovation practitioners. Our aim was to develop a program that would be both theoretically sound (i.e., based on a rigorous scientific foundation) and relevant for practitioners (i.e., applicable to real-world contexts). Our transdisciplinary study employed co-creation as a method to ensure that three layers of focus would be taken into consideration: metacognitive knowledge, metacognitive monitoring, and metacognitive control. The result is a program called Creative Awareness Training, which is based on the new Know{\textendash}Recognize{\textendash}React model.},
	keywords = {co-creation, cognitive creativity, creative awareness, creative process, creativity, creativity training, front-end innovation, innovation process, metacognition, transdisciplinary},
	issn = {1927-0321},
	doi = {http://doi.org/10.22215/timreview/1080},
	url = {http://timreview.ca/article/1080},
	author = {Dagny Valgeirsdottir and Balder Onarheim}
}
@article {911,
	title = {Establishing New Codes for Creativity through Haute Cuisine: The Case of Ferran Adri{\`a} and elBulli},
	journal = {Technology Innovation Management Review},
	volume = {5},
	year = {2015},
	month = {07/2015},
	pages = {25-33},
	publisher = {Talent First Network},
	address = {Ottawa},
	abstract = {Ferran Adri{\`a} is one of the most recognized chefs in the world. His restaurant, elBulli, was awarded five times the title of the Best Restaurant in the World. Through an analysis of the last 30 years of the creative journey of elBulli, this contribution highlights that Adri{\`a} and his team of chefs succeeded in articulating two different processes: i) a process of creativity that aimed at defining a new {\textquotedblleft}school{\textquotedblright} of high cuisine and ii) a process of innovation that was expressed by the new gastronomic experiences offered to the (happy few) customers of the restaurant until its closure in 2011. A careful examination of the coupling and decoupling of these two processes shows how they fueled each other, and how the management of the organization (through a specific type of ambidexterity) was conducive to the adequate articulation of the two processes. },
	keywords = {ambidexterity, creative process, creativity, elBulli, exploitation, exploration, Ferran Adri{\`a}, gastronomy, haute cuisine, innovation},
	issn = {1927-0321},
	doi = {http://doi.org/10.22215/timreview/911},
	url = {http://timreview.ca/article/911},
	author = {Ignasi Capdevila and Patrick Cohendet and Laurent Simon}
}
