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This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in designing organizations that are innovative and adaptable, and which thrive in uncertainty. He's spent over a decade working with the food and beverage industry and is on the board of Rethink Food in New York.We discuss some of the similarities he found while working with these culinary R&D teams, and we reflect a bit on the past year, which has provided quite a bit of uncertainty. We also talk about goal-setting, challenging yourself, his new project called IDK, pizza-making and eating meat, meat substitutes and vegetables.Thank you to this week’s sponsor Olive & Basket. To order their oils, vinegars and specialty food products, check out their website https://oliveandbasket.com/. You can also find them on Instagram @oliveandbasket================Vaughn Tan================Vaughn’s InstagramVaughn’s TwitterVaughn’s WebsiteThe Uncertainty Mindset (Substack)The Uncertainty Mindset (Book)================CONNECT WITH US================SUPPORT US ON PATREON Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Connect on Clubhouse Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.