This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in designing organizations that are innovative and adaptable, and which thrive in uncertainty. He's spent over a decade working with the food and beverage industry and is on the board of Rethink Food in New York.
We discuss some of the similarities he found while working with these culinary R&D teams, and we reflect a bit on the past year, which has provided quite a bit of uncertainty. We also talk about goal-setting, challenging yourself, his new project called IDK, pizza-making and eating meat, meat substitutes and vegetables.
Thank you to this week’s sponsor Olive & Basket. To order their oils, vinegars and specialty food products, check out their website https://oliveandbasket.com/. You can also find them on Instagram @oliveandbasket (https://www.instagram.com/oliveandbasket/)
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Vaughn Tan
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Vaughn’s Instagram (https://www.instagram.com/vaughn.tan/)
Vaughn’s Twitter (https://twitter.com/vaughn_tan)
Vaughn’s Website (https://vaughntan.org/)
The Uncertainty Mindset (Substack) (https://uncertaintymindset.substack.com/)
The Uncertainty Mindset (Book) (https://uncertaintymindset.org/)
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