Ketchup

I recall hearing chef Bobby Flay talking about the various sauces he created for his burger restaurants.

The one thing he doesn’t mess with? Ketchup.

For regular tomato ketchup, he serves Heinz. As he explained (I’m paraphrasing), “They do it just right. I can’t improve on that.”

Surely he experimented in his kitchen. But in the end, he decided his own version wasn’t better. (And he didn’t push his in-house product onto customers.)

It takes an innovator to try new things, to expand the boundaries, to subvert the status quo.

It takes a master to know where and when invention is unnecessary.