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The Uncertainty Mindset: Innovate Like the Best Restaurants – With Vaughn Tan
December 11, 2021 at 10:00 am - 12:00 pm PST
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In this SuperSalon, Vaughn Tan, author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food, joins technologist Amie Pollack for a delicious discussion of innovation, uncertainty, and food.
Do you ever look down at your plate in a nice restaurant and wonder how many kitchen stations were responsible for completing your dish? Have you ever read a menu and thought about how it influences the layout of a kitchen? How many times have you tried to recreate your favorite restaurant dish but it’s never quite the same? If kitchens are laboratories of innovation, restaurants are an edible record of invention as new cooking methods, new ingredients and flavor combinations are discovered and plated.
In this salon, we will explore how some of the world’s best culinary teams deliver innovative experiences without sacrificing consistency or efficiency and what organizations across industries can learn from the kitchen.
Vaughn Tan is an assistant professor of strategy and entrepreneurship at University College London’s School of Management and specializes in designing organizations around uncertainty. Over the course of five years, Tan spent time with some of the best culinary R&D teams in the world to explore how an uncertainty mindset unlocks innovation and fundamentally changes how organizations hire, set goals, and motivate team members.
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