Blink:

I binged on Netflix’s Emmy-nominated documentary series the Chef’s Table over the weekend. Some of the segments about world acclaimed chefs provided me with insight which will help guide me on my forthcoming business journey as I reposition myself as a food futurist.

Read On:

Key lessons:

• All new concepts start with a blank page.
• Tweak/experiment with every new concept for as long as it takes until your heart believes it is 110% right.
• Rules are restrictive. There are no boundaries. Consider reverse engineering old norms.
• Fully understand the ecosystem of your business and the interaction/connectivity of each element.
• Further validation of wisdom I previously posted from architect Frank Gehry,

– Artists serve people and live in a commercial world, but they need to discover how they can step outside the norm, take risks, and slice their sliver/niche.
– When artists/creative people step outside the norm they must accept criticism, wear it like an article of clothing for a while, then toss it and move on.

• No risk, no fun!

Opinions welcomed!