Democratization in the kitchen and production
One of my non-metadata interests is in food, so I read a lot of food related articles, including this one where Anthony Bourdain talks about the foodie revolution. What stood out was this comment after discussing the traditional way a talented young chef might make their way through the kitchen hierarchy over decades, vs the modern “democratized” approach where a talented young chef just ups – maybe via a food truck – and gets their career started.
“A lot of old-school guys complain about this—you’re not paying your dues. That’s the downside. The upside is interesting people with something to say and a unique worldview can actually get their name out there and open a place with relative ease compared to the way it used to be.”
This reminds me of modern production: it’s been democratized to the point where, if you have an idea, you can make it happen.