In this episode, I talk with Dr. Chad Borkenhagen about how chefs share their secrets, why, and how it matters.

Guests:

Dr. Chad Borkenhagen - https://www.linkedin.com/in/chadborkenhagen/

Article link: https://www.sciencedirect.com/science/article/abs/pii/S0304422X16300717?via%3Dihub

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Your host

Nathan’s LinkedIn - https://www.linkedin.com/in/nathan-jarvis-82ab719/

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00:00 Welcome

00:15 In this episode

01:22 Guest introduction

01:59 30,000 ft view

03:01 Origin of the research

04:28 Why the journal Poetics?

06:03 Interviews and kitchen observations

10:25 Where "open source cooking" comes from

12:16 The openness to share

14:59 Development along side Food TV and the internet

18:06 Did this sharing show up in other aspects of the culinary world?

20:47 Ideas from the food manufacturing space

26:57 More like publishing - putting your name to the idea

27:48 Peer based recognition

31:47 Open, yet designed for other peers

34:55 Why the tacit / explicity knowledge split means people can't just rip off your ideas

36:59 Everyone will know if you rip off someone else

38:16 The role of status and prominence

41:43 Culinary ethics

42:17 How do you give credit someone in the culinary field

44:40 New culinary roles

46:57 How people are motivated

48:06 If you owned a restaurant, how would you use this research?

51:28 To recap

53:46 Closing

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Where can I listen to Restaurant Relevance – the podcast?

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Thanks to @StreamBeatsbyHarrisHeller

Tracks “Rehearsal” and “Oxnard” from Groove

#restaurantrelevance #restaurantlife #chefsecrets #cheflife

Please note that this podcast is distinct from Dr. Nathan Jarvis’s teaching and research roles with the University of Houston. As with all academic research, data is contextual and designed to provide ideas for operators. However, no guarantees can be made for its effectiveness, etc. Restaurant Relevance – the Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed.