Sublime

entrepreneurs do not try to avoid errors or surprises. They seek to learn from them, just as chefs often arrive at new recipes through improvisation.

“a persistent cycle of pragmatic learning, experimental adaptation, and constant revision driven by his uniquely disciplined and focused will.”

A fisiologia do gosto, de Brillat-Savarin,

A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the

of innovative

Lionel Messi—by