A Good Cake versus a Fantastic Cake, in Business
It is the month of love and, coincidentally, my birthday month, so cake is at the top of my mind! I would love to say that I am the baker in our house, but honestly, I am not. Baking is an exact science with little room for deviation. While I enjoy baked goods—as many of us certainly do—I prefer the freedom that cooking provides. Perhaps that is truly entrepreneurial, and we should take note of it if we want to build something truly extraordinary and resilient. As a baker, transforming a basic recipe into something remarkable is an art. It is all about maintaining a delicate balance between the ingredients’ interactions while giving the cake a unique flavour or appearance.
A cake requires specific structural components to be functional. This conceptually raises an interesting question: Is every cake just another cake? And are the visually appealing ones necessarily the best? This contemplation has occupied my thoughts for the past few weeks, particularly in the context of business.