The Uncertainty Mindset

Jerry Neumann, founder of Neu Venture Capital:
This is one of the best books to appear in the last several decades about how to design organizations for continual innovation in high-pressure environments. It offers explanations for why some companies work and others don’t, and made me embrace a new, more subtle way of thinking about hiring, managing, and trusting innovators in leading-edge technology companies.

Amy C. Edmondson, author of The Fearless Organization: Creating Psychological Safety in the Workplace for Learning, Innovation, and Growth:
The Uncertainty Mindset takes a close look at the secret inner workings of some of the most innovative food R&D teams worldwide. It shows organizations in other industries how to redesign themselves to become more resilient, innovative, and adaptable—by simply changing how they think about the future.

Howard S. Becker, author of Art Worlds:
Vaughn Tan spent long periods observing some of the world’s most famous chefs at work in their prize-winning restaurants and tells his readers what they do and how they do it. A real contribution to our understanding of how experts combine artistic creation and business success.

Nathan Myhrvold, coauthor of Modernist Bread, Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, author of The Photography of Modernist Cuisine:
Whether you’re new to the culinary world or have dined in some of the world’s top restaurants, you’d be hard pressed not to find The Uncertainty Mindset fascinating. Vaughn Tan has written an intriguing, well-researched account of how some of the world’s top chefs and their teams approach culinary innovation—this book is full of valuable insights for forward-thinking, innovation-minded organizations and teams in any sector.