On this episode I talk about the idea of making mistakes in the food industry. In an industry so fast paced the opportunity to make mistakes is extremely high. We are also taught that any mistake made is a dire event. I shared a post recently stating how we need to see food as just food in order to keep moving forward in our lives and the response was huge. We need to have standards but also recognize that if we get caught up on our actions we cannot really grow or be effective. I share some of my biggest mistakes in food, including a bottle of foie demi that exploded all over me at The James Beard House, in order to share how even in those extreme cases it is necessary to keep moving forward. Mistakes happen and we need to work and create a culture where we recognize this. Mistakes are real and moving past them is fundamental. Leave us a review if you listen on Apple Podcasts!Check out the blog: linecookthoughts.com