Stir it up: how master-apprentice relationships affect the similarity of product offerings in high-end restaurants

This 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...