De la cocina a la gestión gerencial: Escoffier y la receta de la gestión organizacional contemporánea

This essay analyzes the convergence between Auguste Escoffier’s professional kitchen and modern management theories, demonstrating how principles such as standardization, functional hierarchy, process management, and continuous improvement first emerged in kitchens before being formalized within scientific management. Through a theoretical-practical and interdisciplinary approach, the contributions of Escoffier are explored in dialogue with classical authors like Taylor, Fayol, and Schein, as well as with recent research conducted in Colombia and the Caribbean region. The text proposes that the kitchen can be interpreted as a forward-thinking organizational architecture, with validity and applicability in both public and private sectors, consolidating a model of resilient, sustainable, and adaptive leadership in the face of complex environments.