What Silicon Valley gets wrong about taste.
But it was also, as I began to realize in my professional life, something that made people like, trust, and value you more.
shifting the focus of knowledge work from production to selection and curation.
I’d come to think of being a chef on a yacht as a kind of psycho-spiritual quest, like Homer’s Odyssey, only instead of tumultuous seas and six-headed monsters, our challenges were wealthy clients who arrived by private jet with Louis Vuitton purses on their arms.
How do you sell a six-figure painting? Branding and a heavily "curated" marketplace.
Wine snobs, string quartets, and the limits of intuition