Designer Bruce Mau has great advice for us. “Love your experiments (as you would an ugly child). Joy is the engine of growth. Exploit the liberty in casting your work as beautiful experiments, iterations, attempts, trials, and errors. Take the long view and allow yourself the fun of failure every day.”

What if we took that approach outside of developing a new recipe? Contrary to ‘get it right first time’, wouldn’t we be better off if we took each day and each service as an opportunity to do better? Open up the space to learn something from the experience, instead of wanting to get it perfect. After all, is anything in the world truly perfect? 

Do we need that kind of pressure in the kitchen?


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