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robertogreco : r&d   3

The Former El Bulli Chef Is Now Serving Up Creative Inquiry - NYTimes.com
"So what is his goal? The foundation’s current mission seems to flutter between worldly and chaotic. Consider the activity on a morning in November: One group of employees worked in a corner of the loft on prototypes of a website known as BulliPedia that, when finished, will be a type of Wikipedia for haute cuisine. On the opposite side of the room, a young woman edited pages intended for a multivolume book collection tracing the history of food. At a desk facing the window, three men spent hours researching white asparagus. (It was not immediately clear what this was for.)"



“this is a flow chart of a cucumber’s existence”



"He also seems uninterested in running his foundation as a typical start-up, and his rigid devotion to his own mantras can occasionally give the entire operation a cultish feel. Additionally, it isn’t obvious exactly how his ideas will make the leap from notion to project. Mr. Adrià has nominally divided the foundation into two main strands: knowledge, which is the group focused on creating BulliPedia; and creativity, which is focused on, in his words, “deconstructing the entire process of creativity.” He calls this group El Bulli DNA.

If the names of the various projects aren’t enough to keep straight, Mr. Adrià adds a few more: El Bulli Lab is the Barcelona-based office where people associated with El Bulli DNA do their work. That should not be confused with 6W Food, which may not get going for a few more years but is expected to be a sort of cross between a science museum, an art museum and a house of culinary innovation. Also in the works is a search engine known as SeaUrching (named in part for the delicacy) as well as a language to describe gastronomy known as Huevo, Spanish for egg. Huevo, it was noted by one of Mr. Adrià’s colleagues, could ultimately be a digital language coded for use by refrigerators or other kitchen appliances."



"Sometimes it feels as though it might take a similar amount of time to fully digest what Mr. Adrià is seeking now. A deconstruction of his goals suggests that his previously insatiable thirst for innovation has been replaced by an insatiable thirst for knowledge. That is why there are so many charts, maps and graphs. That is why three men spent hours researching white asparagus. Scattershot as they may be, Mr. Adrià's motives are earnest.

So, too, are his methods, even if it is not always altogether clear to everyone else what he is doing. As one staff member said, understanding the true purpose of the El Bulli Foundation is less important than understanding the process by which it is built. For those who believe that Mr. Adrià truly is a genius, the staff member said, that is enough.

The sunlight was gone, and the office was quiet. Mr. Adrià stopped at one desk. He peered at a notebook. He lingered, finally, over a grid of index cards that traced the history of cuisine from the Neolithic era to the present day. Thousands of years, thousands of changes in cooking style, preparation, ingredients and techniques. Thousands of innovations. Mr. Adria frowned.

“If I don’t understand all of this,” he said, “I don’t understand anything.”"

[via: http://randallszott.org/2015/01/04/art-is-a-prison-ferran-adria-exploring-an-imaginative-elsewhere/ ]
ferranadrià  art  creativity  inquiry  bullipedia  elbulli  food  invention  history  theweightofhistory  arthistory  aesthetics  6food  elbullilab  inquisitiveness  curiosity  freedom  imagination  artleisure  leisurearts  seaurching  elbullidna  knowledge  learning  labs  laboratories  process  gastronomy  culinaryarts  huevo  2015  openstudioproject  lcproject  r&d  researchanddevelopment  research  howwelearn  foundations  innovation  genius  creativeinquiry 
january 2015 by robertogreco
russell davies: smallifying
"Kindle Book 53 was Little Bets by Peter Sims.

And we're up to date! That's everything I've read on my Kindle so far.

Affordable loss, that makes sense:

"Sarasvathy points to the value of what she calls the affordable loss principle. Seasoned entrepreneurs, she emphasizes, will tend to determine in advance what they are willing to lose, rather than calculating expected gains."

People are more honest when it's rough:

"Prototyping allows P&G staff to make things in order to think. “How do you let consumers experience it, even if it falls totally apart within five minutes?” Thoen asks: The level of feedback you get is so much more valuable and impactful…. The problem with showing something to consumers when it’s almost totally done, people don’t necessarily want to give negative feedback at that point because it looks like, “This company has spent a lot of money already getting it to this stage and now I’m going to tell them, ‘It sucks.’” On the other hand, if something hangs together with tape, and it’s clear that it’s an early prototype, the mindset of consumers often is, “These people still need some help, so let me tell you what I really think about it.” Thoen beautifully describes the value of prototyping: Potential users of ideas are more comfortable sharing their honest reactions when it’s rough, just as people at P&G are less emotionally invested in their ideas."

Accept the starting point:

"Throughout the Pixar creative process, they rely heavily on what they call plussing; it is likely the most-used concept around the company. The point of plussing is to build upon and improve ideas without using judgmental language. Creating an atmosphere where ideas are constantly being plussed, while maintaining a sense of humor and playfulness, is a central element of Pixar’s magic. The practice of plussing draws upon those core principles from improvisation: accepting every offer and making your partner look good. Rather than criticize an idea in its entirety (even if they don’t think it’s good), people accept the starting point before suggesting improvements"

Thank God for moderate importance.

"what organizational psychologist Karl Weick refers to as small wins. Weick defines a small win as “a concrete, complete, implemented outcome of moderate importance""
russelldavies  2013  small  smallifying  prototyping  pixar  p&g  petersims  relationships  trust  plussing  judgement  criticism  risk  incremental  increments  emotions  emotionalinvestment  making  collaboration  sharing  rapiditeration  workinginpublic  feedback  constructivecriticism  r&d 
february 2013 by robertogreco
designswarm thoughts » Thoughts on corporate innovation
"The half-baked R&D Model: Companies who don’t officially have a space for innovation but have one or 2 people who are creative and want to do r&d. So they make them do r&d mostly but brush it aside the second client work comes in. Really dangerous as a model as the level of frustration of those people escalates rather rapidly. You’re either dedicated to the idea that people can do good new and useful things in specific conditions where they are isolated from the everyday, or not. Don’t pretend...
innovation  creativity  strategy  business  small  tcsnmy  frustration  cv  r&d  apple  nokia  organizations  process  development  commitment 
july 2010 by robertogreco

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