Got covid for the first time and had a chance to watch The Bear, which was too intense for Alysa, so it had been difficult for me to find a significant chunk of time to down it myself. Part of the allure of the restaurant business, especially high-end restauranting is that there’s so much beauty in the design from an aesthetic point of view. The thing that actually strikes me as the most beautiful piece now is actually the attention to detail and the ability to be so exacting down to every individual piece of flatware, dish, optimal placement of equipment, process refinement.

It reminded me of a Warhol quote

“Being good in business is the most fascinating kind of art. Making money is art, working is art, and good business is the best art.”

and it kinda got me a bit inspired about operating a business as whole in terms of really caring about every detail and to have an exacting vision.

I wish I could be that person; a lot of times I can close my eyes and envision something striking with a whimsical amount of detail, but when it comes to execution, I’m still a bit wabi sabi. I like what emerges when I work a problem; I like the stochasticism; I like the result of other peoples’ creative input.

How do you bridge the two extremes?