Source: Fast Company Magazine On:
“How do you applaud failure for taking risks, as opposed to failure for not reaching far enough?”
“When you’re on a team of high performers, it’s hard to talk about failure.” But Milk Bar’s founder, Christina Tosi, understands that without talking about mistakes, her cookie company, which features left-field desserts like crack pie and the beloved compost cookie, would never grow past them. In a conversation with editor-in-chief Stephanie Mehta at the Fast Company Grill at SXSW in Austin, Texas, today, she put her own failures front and center.
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