Description
Book SynopsisDrawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, Vaughn Tan reveals how they exemplify what he calls the uncertainty mindset. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights.
Trade ReviewChefs are responsible for some of today's most novel innovations. Vaughn Tan goes behind the scenes to show how R&D is organized inside the world's most famous kitchens, uncovering surprising lessons that have wide application. This is a provocative contribution to studies of culture and R&D. -- Woody Powell, Stanford University This is one of the best books to appear in the last several decades about how to design organizations for continual innovation in high-pressure environments. It offers explanations for why some companies work and others don't, and made me embrace a new, more subtle way of thinking about hiring, managing, and trusting innovators in leading-edge technology companies. -- Jerry Neumann, founder of Neu Venture Capital The Uncertainty Mindset takes a close look at the secret inner workings of some of the most innovative food R&D teams worldwide. It shows organizations in other industries how to redesign themselves to become more resilient, innovative, and adaptable-by simply changing how they think about the future. -- Amy C. Edmondson, author of The Fearless Organization: Creating Psychological Safety in the Workplace for Learning, Innovation, and Growth Vaughn Tan spent long periods observing some of the world's most famous chefs at work in their prize-winning restaurants and tells his readers what they do and how they do it. A real contribution to our understanding of how experts combine artistic creation and business success. -- Howard S. Becker, author of Art Worlds Whether you're new to the culinary world or have dined in some of the world's top restaurants, you'd be hard pressed not to find The Uncertainty Mindset fascinating. Vaughn Tan has written an intriguing, well-researched account of how some of the world's top chefs and their teams approach culinary innovation-this book is full of valuable insights for forward-thinking, innovation-minded organizations and teams in any sector. -- Nathan Myhrvold, coauthor of Modernist Bread, Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, author of The Photography of Modernist Cuisine
Table of ContentsPreface Acknowledgments Part I. A Partial History of New Ideas in Food 1. From the Margins to the Center 2. The Undercurrents of the New Part II. What Is Innovation in Food? 3. Well-Known, Barely Understood 4. Four Types of New Ideas in Food Part III. Innovation Is Uncertainty 5. A Nondelusional Worldview 6. The Uncertainty Mindset Part IV. Building the Ever-Changing Team 7. Innovation Implies Change 8. Building Innovation Dream Teams Part V. Creating the New Familiar 9. The Power of Familiar Novelty 10. Learning House Style Part VI. Staying in the Discomfort Zone 11. The Motivation Paradox 12. Desperation by Design Part VII. Insights from the Frontiers of Food 13. All Change 14. A Mindset for an Uncertain World Notes References Index
