The Carpaccio Cliché

“The customer is always right” is a well-known mantra. However, it doesn’t always ring true. Each time we make the logo bigger, we risk sacrificing the quality of our work for the whims and follies of the ones who pay our invoices. This, in turn, can lead to being less proud of the work you’re producing, or maybe even leave you cynical and in disdain for your job​.In this talk, I will explore how to avoid this train of thought by profiling yourself as the expert. Using food and restaurants as an analogy, I’ll be showing you how to share your knowledge and insights with your clients, customers, and colleagues in such a way that you can continue to take pride in your work, and ultimately, to keep doing and loving the job that we all love doing.