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000047794 24500 $$aStir it up: how master-apprentice relationships affect the similarity of product offerings in high-end restaurants
000047794 264_1 $$aOxford, UK :$$bOxford University Press,$$c2020.
000047794 336__ $$atext$$2rdacontent
000047794 337__ $$acomputer$$2rdamedia
000047794 338__ $$aonline resource$$bcr$$2rdacarrier
000047794 4901_ $$aIndustrial and Corporate Change$$vVolume 29, Issue 2
000047794 5203_ $$aThis work explores the determinants of decisions by former apprentices to present product offerings similar to those of their masters. Using a quantitative study of 194 international chefs, this article argues that there is a negative association between the degree to which a master rebels against the rules and conventions of a field and master-apprentice similarity. It also shows that master status and a creative professional’s career stage during an apprenticeship moderate the association between master rebellion and master-apprentice similarity. The work concludes by outlining some implications for the career development and creativity of creative professionals and the emergence of new styles.
000047794 542__ $$fhttps://academic.oup.com/pages/using-the-content/citation
000047794 590__ $$aPublished online: 2020
000047794 650_0 $$aCareer development
000047794 650_0 $$aIntellectual property
000047794 650_0 $$aPatents
000047794 650_0 $$aApprenticeship programs
000047794 7001_ $$aCastellucci, Fabrizio,$$vauthor.
000047794 7001_ $$aSlavich, Barbara,$$eauthor.
000047794 7731_ $$tIndustrial and Corporate Change,$$wINCC
000047794 830_0 $$aIndustrial and Corporate Change$$vINCC 2020, 29(2), 459–483
000047794 85641 $$uhttps://doi.org/10.1093/icc/dtz047$$yRead the Article
000047794 904__ $$aJournal article
000047794 980__ $$aINCC