Gestión-cocina: un modelo de capacidades dinámicas inspirado en Michel Guérard para América Latina

This essay bridges Michel Guérard’s cuisine and contemporary management, interpreting Nouvelle Cuisine as a system of dynamic capabilities. Drawing on Teece, Bass, Schein, Bhaskar, and Kripke, it proposes a model adapted to the Colombian Caribbean with six dimensions: sensitive culture, transformational leadership, knowledge management, contextual innovation, resilience, and modal coherence. It argues that the “management-kitchen” translates lightness, health, and harmony into strategic simplification, continuous learning, and sustainable value creation. These principles operate as generative mechanisms that enable sensing, seizing, and transforming in volatile environments. The contribution lies in a robust framework that guides decision-making, standardizes best practices, and preserves cultural identity. Implications for Latin American organizations and implementation guidelines are also discussed.