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Tuesday 12pm, 19 January 2016

Sap   sohyeong kim small

Open Innovation and Design in Food

Sohyeong Kim

Post-Doctoral Scholar - Haas School of Business, UC Berkeley

Abstract

The California Cuisine movement has been studied in previous research through the lenses of food justice, food culture, cooking styles, educational influences, healthy foods and the environment. However, the business innovation and design aspects of this path-breaking phenomenon have not received the attention they deserve. In this talk, the open innovation and design model of California Cuisine will be introduced. The speaker will also share her current research on comparative analysis of two world-renowned restaurants: Chez Panisse (Berkeley), and NOMA (Copenhagen) in terms of new meal design, chef leadership, community building, etc.

Bio

Soh Kim is a post-doctoral scholar at Haas School of Business at UC Berkeley. From in-depth observations in her doctoral research on the creativity and innovation of "Chefs as Designers", Soh firmly believers that design and innovation can be studied and taught through food, the substance of life. She received B.A. from Korea University, M.S. from London School of Economics and Stanford University and Ph.D. from UC Berkeley. Before coming to academia, she worked at Cisco Systems and Mercedes-Benz. She is currently organizing the 1st Annual Berkeley-Stanford Food Innovation Symposium (May 2016).