Marc is my first apprentice. He used to be a chef and operational manager in different Michelin-starred restaurants and luxury hotels in Germany and the UK. Later he decided to pursue an academic carrier and after a short but hectic journey he became my PhD student in management science and soon my apprentice.
Marc's doctoral research is being carried out in the haute cuisine sector, looking at the systemic phenomenon of culinary innovations of extraordinary chefs in the UK, France, Spain, Austria and Germany. He interviewed 19 extraordinary chefs and uses Csíkszentmihályi's systemic viewof creativity as starting point of his phenomenological analysis. The 'extraordinary chefs' project is part of the grandmaster project.