ZenStorming

Where Science Meets Muse

Posts Tagged ‘experimentation’

Want to Innovate? Don’t Forget the Prosciutto! (It’s not just about food)

Posted by Plish on January 25, 2018

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This doesn’t look impressive does it?

But it smells and tastes delicious!!

What does this have to do with innovation?

Everything.

The Road to Innovation is Paved with Prosciutto

The other day I was poaching an egg for breakfast.  I had some baked prosciutto chips that I had made a few days earlier.  I didn’t want to throw the crunchy pieces on the finished egg so I figured I’d re-hydrate them by throwing them in the water with the egg.

A mouthwatering aroma started rising from the water…

When the egg was done I took the egg and soft prosciutto out of the water.

I ate the egg and prosciutto with a slice of flax bread, and it was tasty.  But, I was intrigued by what I was still smelling in the pot.    I took a spoon and tasted it.

…hmmmm…not bad…

I poured some into a ramekin, added salt and pepper.

…Wow! REALLY good!

I immediately recorded what I had done in Evernote, along with some ideas for how I could use this stock next time.

After cleaning up, I did some searching and found that prosciutto stocks are a known delicacy. So, while I hadn’t discovered something totally new, nonetheless it was something we would call an innovation.

How did we go from poached egg with Prosciutto (everyday thing) to Innovation (Prosciutto Stock)?

Notice that the innovation isn’t even what I was going for.  I didn’t create a crazy type  of prosciutto egg.   I made prosciutto stock.

How did this happen?

During the course of one experiment (trying to soften the prosciutto while poaching the egg) I made an observation, remember?

A mouthwatering aroma started rising from the water…

When experimenting, pay attention with all the senses – be present, be mindful.  Poaching an egg typically involves sight, touch and a sense of time.  The senses of smell and sound don’t typically come into play.  I could’ve ignored what I was smelling, but I didn’t.

I took a spoon and tasted it.

I almost threw out the cooking water, but I was curious.  I knew that if something smells good it usually tastes good.

Don’t ignore your curiosity – Follow through on it!  You will be rewarded as I was.

hmmmm…not bad…

Refine what you discovered.  Experiment with the results of your experiment.  Understand its limits.  Explore the potential of your new discovery!

Wow! REALLY good.

That’s great, but what’s the next step?

Record the discovery.  Understand its import.  Continue to build upon the discovery.

But don’t just sit on it.

See what others have done. Check if the idea is worth protecting.  Compare and continue to build upon the concept.

So there you have it.  Next time you’re experimenting or testing a prototype, don’t just rigidly perform and interpret an experiment.

Engage all the senses in the experiment. 

Be present to everything, even your feelings and how you’re responding to what you’re experiencing.  Yes,  “Why?” is an important question to ask.

What’s better when you’ve discovered something,  is to ask yourself if what you’re experiencing has the potential to be good or bad.  Don’t assume you know the answer! Be brutally honest with yourself, and if you don’t know if something is good or bad, find a way to quickly perform a test to find the answer.

You’ll be rewarded 🙂

 

 

 

 

 

 

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Posted in creativity, culture of innovation, Design, Food, idea generation, innovation, observation | Tagged: , , , , , , , , , , , , , | Leave a Comment »

Chef Guy Fieri on Innovation

Posted by Plish on April 1, 2014

Every time I get the opportunity, I ask great chefs this simple question:

What does innovation mean to you?

This year at the International Home and Housewares Show, I caught up (quite literally as you see from the video,) with Chef Guy Fieri.  His response to the question: “What does innovation mean to you?” is shown below.  Give it a watch and join me below the video and I’ll share my thoughts.

Chef Fieri’s thoughts echo, I think, what many people believe innovation is:  The willingness to “step outside the box” and try new things, the willingness to experiment.  Undergirding this willingness, though, is a key acceptance of failure.  He realizes that not everything will be great but we won’t know unless we try.

It’s quite simple really, if we think something, try it and see what happens.  Small changes can have huge impacts; wolves can change the course of rivers.

What are your thoughts on Chef Fieri’s approach?

~~~

Thank you, Chef Fieri!  You’re schedule was fast paced and packed with action (like your food!) and taking the time to chat was most gracious.  Thank you, and keep rocking!

Posted in creativity, culture of innovation, Design, design thinking, Food, innovation, Interviews, Nature of Creativity | Tagged: , , , , , , , , , , , | Leave a Comment »

 
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