A catalyst reactor in our hands
It is sometimes very pleasing that “what goes around, comes around”. Recently I was reading a piece by Scott Anthony, talking about the new era of innovation under his article appearing in the HBR “The New Corporate Garage” http://tinyurl.com/9fy6ua2 and I had one of those ‘coming around moments’ and went on a hunt through my old files.
Then Deanna Lawrence prompted this even further in a twitter note to me and a few others, mentioning a http://www.you tube.com discussion on catalysts and infusions which just added more of the ‘coming around’ that I’m sensing or reading about. Take a look here: http://tinyurl.com/8paprqw. In this video Dr Hans-Peter Neumann of BASF (the Chemical Company) and Marcel Vigneron, a celebrity chef, talk through and describe the unique similarities of innovative catalysis and molecular gastronomy they share in how they approach innovation. I love it when you can share a common language and set of beliefs and gain validation in what you do.
So why does this get my interest?
Well firstly I think there is some movement to a new phase of innovation, maybe to Scott’s forth-era innovation, as he is suggesting in his words: “For catalysts to flourish, companies need to embrace open innovation, approach innovation systematically, simplify and decentralize decision-making mechanisms, and be learning-focused and failure-tolerant. Beyond that, they need to make the pursuit of transformative innovation a purpose-driven activity”
I think we are working at both the edges of discovery as we are equally at our core, in innovation and we do need to pursue both in parallel. We need to identify, explore and become more immersed in bigger picture innovation as well as extract from what we have already available, to extend in new, better ways. To catalyse needs considerable experimentation ,trial and error and a real passion and energy to find that ‘reaction’ point. Often it is the ‘raw’ energy and commitment of individuals that provide that catalytic effect. Continue reading