Dr. Michael Brimm, Emeritus Professor of Organisational Behaviour at INSEAD, shares key insights from his research, “From the Kitchen to the Boardroom: Leadership and Innovation Lessons from French Haute Cuisine.”

The podcast argues that three-star Michelin chefs exemplify an “artist-leader” model that offers powerful lessons for corporate leadership by prioritizing craft, quality, and purpose over short-term profit. These chefs build real-time quality feedback systems, insist on uncompromising standards, and deliberately disrupt their own success by removing popular dishes to force continuous innovation. Their close partnerships with suppliers and their deep commitment to mentoring apprentices create rich ecosystems of innovation and talent development that many organizations struggle to replicate. At the same time, they rely on trusted counterpoints such as spouses or dining-room managers to balance creative vision with business realities and customer expectations.

Extending beyond the kitchen, the text links this model to cases like Merck’s river blindness initiative to show how leaders who combine personal mastery, disciplined systems, and purpose beyond profit can transform organizational culture and unlock higher levels of commitment and performance.

This podcast is brought to you by Global Management Consultancy. For more information, please visit www.globalmanagementconsultancy.com.

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