Shaping Design Mindset with Culinary Experiences
I don’t think eating and trying new foods immediately inspires creativity in most individuals, but that’s probably not how most people would see it. However, I realised that my professional approach to design and decision-making has been profoundly influenced by my experiences in the kitchen.
James Beard: “Food is our common ground, a universal experience.”
I’ve always been interested in trying new foods. Every meal, whether it’s in a fine dine restaurant or one of the bustling street food stalls in Delhi, presents a unique perspective and story. My understanding of the delicate balance that must be achieved between execution, culture, and originality has improved as a result of these experiences.
I vividly remember having my first taste of sushi in a little, traditional Hong Kong restaurant. Rich tastes contrasted sharply with a straightforward appearance. This taught me a great deal about design minimalism. In my view, the best designs are often those that appear simple but have a great deal of thought and expertise behind them. This has changed the way I design user interfaces; now, I strive for straightforward designs that are feature-rich and provide a faultless user experience.
Check out the vibrant and diverse world of modern Indian food. Indian food offers a dizzying array of flavours, textures, and hues. I used to enjoy eating Thali, a tray of many dishes that each had a unique flavour that complemented the others. Even as a small child, this interaction taught me about diversity and consistency. I think about how a well-designed system should be flexible, able to fit various parts while maintaining a cohesive look. Similar to how each dish on a thali has a unique flavour but yet contributes to a harmonic supper, each element in a design system should have a distinct identity while also making a meaningful contribution to the overall user experience.
I understand that when I approach a design project, it is imperative that I consider the cultural context. Just like a chef honours the customs and origin of the food they cook, I aim to design with a deep understanding of the user’s cultural background. This understanding of cultural variances ensures that created designs are not only useful to the users but also have a deep meaning for them.
My experience with other cuisines has also increased my appreciation for collaboration. In many cultures, sharing meals with others is a social practice. Whether people are cooking together or just sharing food at a table, the communal nature of cooking brings people together. I realised that in design, as in cooking, collaboration is essential. Working closely with users, stakeholders, and other team members ensures that the project is completed with careful consideration and thoroughness. A collaborative design method utilises the abilities and perspectives of every team member, just like a potluck dish showcases each chef’s talents.
The greatest lesson I think I have learned from eating is the excitement of trying new things. When cooking and discovering new foods, it’s normal to step outside of your comfort zone and embrace the unfamiliar. This spirit of experimentation is vital to design. I know that not all plans will succeed, but often innovative solutions come from taking chances and attempting new things. Just like a chef could blend peculiar tastes, I strive to push the boundaries in my design work to create something unique and unforgettable.
I’ve learned something new from every culinary adventure, whether it’s the importance of simplicity and cultural sensitivity or the worth of creativity, collaboration, and iteration. I think these experiences have helped me become a more analytical and creative designer who is always looking for new ideas and approaches. So, the next time you’re having a wonderful dinner, consider how it might inspire your own creative pursuits!
