The Evolution of Cooking with TRIZ (Wolfgang Sallaberger (Congelo, Austria), Japan TRIZ Symposium 2009; Introduction by Toru Nakagawa)

TRIZ Paper: Japan TRIZ Symposium 2009
The Evolution of Cooking with TRIZ
Wolfgang Sallaberger (congelo, Austria)
Proceedings of The Fifth TRIZ Symposium in Japan, Held by Japan TRIZ Society on Sept. 10-12, 2009 at National Women's Education Center, Ranzan-machi, Hiki-gun, Saitama, Japan
Japanese translation of slides by Fumiko Kikuchi (Pioneer Corp), Introduction by Toru Nakagawa (Osaka Gakuin Univ.), Nov. 28, 2009
[Posted on Sept. 30, 2010]

For going back to Japanese pages, press buttons.

Editor's Note (Toru Nakagawa, Sept. 25, 2010)

The Author, Wolfgang Sallaberger, submitted this paper for presenting in an Oral session, but just before the Symposium he found himself not being able to come to Japan. Thus, this paper is included in the Proceedings, but not presented actually. (I am posting this paper here at the end of the selected series of papers from Japan TRIZ Symposium 2009.)

His topic and his styele of writing are very unique, reflecting his unique profile. Wolfgang Sallaberger has been an owner chef of a restaurant and has started his life of invention in the kitchen (read more in the introduction of his paper presented at Japan TRIZ Symposium 2008).

His new vision of cooking and the food products he invented can be read in the Abstract of his paper and also my brief introduction taken from 'Personal Report of Japan TRZ Symposium 2009'.

For the detail of his thoughts, please refer to his slides (in PDF) and also to his full paper (in PDF).

Three weeks before the last-year TRIZ Symposium, he sent me a one-page essay with the title of "TRIZ Statement Paper". The essay is nice and vivid, full of joy of using/thinking with TRIZ. I am happy to post it on a separate page of 'TRIZ Forum' of this Web site finally after a year, and apologize him and readers for not posting it much earlier.

This page is composed as follows:

[1] Abstract (in English)

[2] Presentation slides in English in PDF ,
Presentation slides in Japanese translation by Fumiko Kiuchi in PDF

[3] Nakagawa's introduction in English (Excerpt from "Personal Report of Japan TRIZ Symposium 2009")

[4] Full paper in English in PDF

[5] Link to Author's Essay: "TRIZ Statement Paper" by Wolfgang Sallaberger

Top of this page

Abstract

Presentation slides

Presentation slides in Japanese

Nakagawa's Introduction

Full Paper

Essay: "TRIZ Statement Paper"

Nakagawa's Personal Report

Japan TRIZ Symposium 2009

Japanese page

[1] Abstract

The Evolution of Cooking with TRIZ

Wolfgang Sallaberger (Congelo, Austria)

Abstract

Banquets with 500-1000 meals prepared in 11 minutes, are a normal task in banquet business for Chefs in Hotels, but hard to handle, with old “classical” structures and methods. This old fashioned system with its hierarchy comes from the time of the Visionary Master Chef and Culinary Genius August Escoffier (France). He had the vision that the “Evolution of cooking will go with the changes in Society”. In our time this old system can be a beautiful show but not a modern and save instrument for Leadership in business, it was Groundbreaking at the time of Escoffier where the Classical European Kitchen was developed and defined.

New Kitchens and cooking have to be much more effective : in the used space, crew size, … which leads to the contradiction “ less is more” especially more Value. Banquets, Congresses, Meetings, Wedding Ceremonies… bring the main Value in big kitchens, but they ruin the innovation and creative power of a Kitchen Brigade, lets see what TRIZ can do.

[2] Presentation Slides in PDF

Presentation Slides in English in PDF (24 slides, 434 KB)

Presentation Slides in Japanese in PDF (24 slides, 279 KB) (Japanese translation by Fumiko Kikuchi (Pioneer))

[3] Introduction to the Presentation (by Nakagawa)

Excerpt from:
Personal Report of The Fifth TRIZ Symposium in Japan, 2009, Part D. Case Studies in Industries
by Toru Nakagawa (Osaka Gakuin University), Nov. 28, 2009
Posted on Dec. 4, 2009 in "TRIZ Home Page in Japan"

Wolfgang Sallaberger (Congelo, Austria) [E13 O-4] submitted a paper having the title of "The Evolution of Cooking with TRIZ" for an Oral presentation but was absent. His topic is very unique, reflecting his unique profile. He has been an owner chef of a restaurant and has started his life of invention in the kitchen (read more in the introduction of his paper presented at Japan TRIZ Symposium 2008). I will quote the Author's Abstract:

Banquets with 500-1000 meals, prepared in 11 minutes, are a normal task in banquet business for Chefs in Hotels. These are hard to handle with old “classical” structures and methods. This old fashioned system with its hierarchy comes from the time of the Visionary Master Chef and Culinary Genius August Escoffier (France). Escoffier had the vision that the “Evolution of cooking will go with the changes in Society”. In our time this old system can be a beautiful show but it is not effective for Leadership in Business. At the time of Escoffier it was groundbreaking - where the Classical European Kitchen was developed and defined.

New Kitchens and cooking have to be much more efficient in using space, in crew size and in other factors. These bring to the requirement “more with less” or higher Value. Banquets, Congresses, Meetings, Wedding Ceremonies bring the main Value in large kitchens, but they destroy the innovation and the creative power of the Kitchen Brigade. This paper demonstrates what TRIZ can do to improve the situation.

The Author's vision and approach are quoted here (center) from his paper. The statement is simple and clear.

The picture (center-bottom) is the food the Author actually developed and sell.

The production in a kitchen or a kitchen factory is very simple (slide right-top). The final processing for serving is also very simple; easily done in a kitchen of restaurant or at home (slide right-bottom).

With or without marketing/transportation.

The Author describes how he has reached this solution, how the food is evaluated, and how large business opportunities he expect from this style of food.

*** I miss the Author, not being able to come and present the paper at the Symposium. The paper and presentation slides will be posted in this site "TRIZ Home Page in Japan" in due course (after posting many others).

[4] Full Paper => PDF (8 pages 、325 KB)

[5] Author's Essay:

TRIZ Statement Paper (Wolfgang Sallaberger, Aug. 20, 2009) ==>