AUTHOR: Vaughn Tan
PUBLISHER: Columbia University Press
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Vaughn Tan‘s „The Uncertainty Mindest“ sits at the tasty intersection of the hows and whys of innovation and Chef‘s Table foodie aspirations. Not only is it a fascinating look into the ways culinary R&D teams work, but it also takes it time to zoom out and disect the broader context of the high-end restaurant scene these teams have to operate in.
I think the thing I enjoyed most about this book is it lack of business jargon. It‘s in many ways more a ethnographic and sociology study, than a „how to“ manual. It‘s a great reflection on what makes R&D teams successful and what not.
Mainly two things:
Honestly, it‘s a great read and far away enough from my day-to-day that it made me actually like a book about innovation.