Experience Design in the Kitchen
For years, Chef Jon Rennie has carefully observed the reactions of clients and customers as they enjoy the meals he prepares for them. From these observations, he has formed a set of values that shape the way he runs kitchens, and that ultimately affect everyone from patrons, to kitchen and serving staff, to owners. In this talk, Jon shares what he’s learned on when and why to say “No”, how to break the rules, and how to develop a deep understanding of a restaurant customer’s needs and desires. The parallels to UX are deep and delicious, so pull up a chair and enjoy!