A recent interview with the award-winning chef and restaurateur Alex Roberts was rich in wisdom on the creative process. The long-time owner of Twin Cities-based Restaurant Alma and Brasa and the forthcoming Café Alma spoke with the Star Tribune’s Rick Nelson.
Here we interweave some of Alex Roberts’s thoughts (in bold italics) with a few of our own (in regular text).
“I’m trying to create a new definition of what a cafe is.”
A café is a category of possible things, and like all categories somewhat pliable. Categories aren’t completely rigid, so that’s our invitation to play with them and give them new slants of meaning. And the categories we use to think about objects, places, and events can go through cycles of re-envisioning and revisiting, based on meldings of other — real and imagined — times and places.
“. . . that’s one of my disciplines, to choose the thought that’s more about the possibility.”
Even though there’s nearly always a more conventional or negative interpretation available to us, we’re not compelled to choose that interpretation. We can choose to give optimism a place to grow and thrive.
“The relevancy and resiliency combination are maybe the biggest challenge for restaurants.”
How do restaurants stay relevant — across the entire day and throughout the year? And how do they, at the same time, maintain their resilience across setbacks, recessions, shifting demographics, or fluctuating trends? Staying both relevant and resilient is a large part of an organization’s so-called absorptive capacity.
Whether large or small, organizations need to be receptive to changes and emerging new knowledge and capabilities around them in order to stay relevant. By constantly learning, an organization stays resilient, bouncing back better from setbacks, and turning what would otherwise be liabilities into assets.
“To be honest, the constraints around the [small kitchen] space have forced us to be creative and collaborative to make it work.”
Constraints and creativity go hand in hand. Indeed, one group of neuroscientists recently defined creativity as “novel generation fitted to the constraints of a particular task.”
“The good stuff in life comes from between the lines. It’s about enjoying the process and not just the end result. That’s what we try to foster here, otherwise you’re always living in the future, and not in the moment.”
So wise! We can always ask “so what?” but very often much of the true meaning of our projects and endeavors is in the concrete doing and making itself.
“I was looking for inspiration, but I realized that I was losing this thread that was running through me. That is, my own vision. For better, or worse. So I started sitting down with a blank piece of paper — or an old menu, since they reflect our past — and try to create from there.”
What’s being described here is, in part, what the pioneering dancer and choreographer Twyla Tharp calls “scratching.” Others call it searching or scouting. Whichever term you prefer, it’s important to experiment to uncover those methods of search that best work for you — more often leading you to high caliber ideas.
Turning to an old printed menu or two from the restaurant, is also, in part, what we in Innovating Minds call “wise repeating.” The best ideas are not always completely new but can be variations on, or contain traces of, your own earlier tried and true ideas.
“I’m trying not to be so inward that I’m stuck in my own world, but you want to have this authentic process. Let’s find our own thing.”
Yes, yes, “let’s find our own thing” and our own “authentic process(es)” for getting there. . . .