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Praise for The Uncertainty Mindset “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.” Howard S. Becker, author of Art Worlds

“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.” Amy C. Edmondson, author of The Fearless Organization: Creating Psychological Safety in the Workplace for Learning, Innovation, and Growth

“Vaughn Tan has written a fascinating, 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.” Nathan Myhrvold, coauthor of Modernist Bread, Modernist Cuisine, and Modernist Cuisine at Home, author of The Photography of Modernist Cuisine

“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.” Jerry Neumann, founder of Neu Venture Capital

“Tan goes behind the scenes to show how R&D is organized inside the world’s most famous kitchens, uncovering surprising lessons that have wide application. A provocative contribution to studies of culture and R&D.” Woody Powell, Stanford University

Columbia University Press / New York cup.columbia.edu Printed in the USA