Benefiting at work from Brain Based Insights

 
In an Interview on The LCM Radio Show… The Infinite Mind… Rocco Dispirito, chef and owner of the Union Pacific Restaurant in New York gave us a picture of what creativity means within the food industry. I was especially intrigued by what Dispirito called “the creative processes” behind how he invented one of his favorite dishes…. You’d also enjoy how he described the changing role of current chefs….

“Sometimes,” Dispirito said, “the elements of a dish come together almost out of nowhere….”  Has that happened to you…? “At other times,” he added… “creativity might mean a new twist on something he's seen before...”

For this chef at the top of his game, “Sometimes it's more organic, at other times many little steps are involved. The goal is to create exciting food, food with tension in it, that is innovative but not only appealing to gourmets or foodies…."

Sorry to say that ...if you’ve never eaten at Union Pacific Restaurant… that's no longer possible .... The restaurant's location is now a steak house at 111 East 22nd Street in New York City… Fortunately the creativity that Rocco described is still alive and well in kitchens all over the world....

Any comparisons between innovations in your career and Dispirito’s role when he was chef and proprietor of the Union Pacific Restaurant…?