I was pleased to be asked to contribute an article to Ambidextrous Magazine (from Stanford’s d.school) in their upcoming “Food” issue (available soon). What’d I write about? Well, it’s been a number of years since I stopped cooking professionally, but I have been struck by what I think some interaction designers could learn from watching how a restaurant kitchen operates. My original pitch sounded like this:
Chefs organize their cooks and their space with a few key principles in mind: maximizing consistency of product, ensuring creative freedom to experiment, and encouraging effective problem solving under incredibly stressful conditions… For those who manage creative organizations, the professional kitchen can provide inspiration for how to balance these principles effectively.
If you’d like to read the article, it’s available here as a three page PDF. If you take the opportunity to read it, please let me know what you think. Huge thanks to Amanda Willoughby and Evany Thomas for their careful editing work, and to Lora Oehlberg and Mike Pihulic from Ambidextrous for making it a pleasure to contribute to the magazine.