Conventional wisdom is slow to move, and there’s significant lag time between when something becomes reality and when conventional wisdom is revised to reflect that reality. And by the time it does, reality has moved on to something else. But chefs don’t pay attention to that, reasoning instead using their eyes and ears and experience. By ignoring conventional wisdom in favor of simply looking at the present for what it really is and staying up-to-date with the facts of the world as they change in real-time—in spite of what conventional wisdom has to say—the chef can act on information the rest of us haven’t been given permission to act on yet.
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