In our attempts to continue to refine and develop our cuisine, we spend hours working through failure. Today has been a constant struggle, for while our ideas are sound, the results are quite unremarkable. (Apple spaetzle and chestnut dumplings.) Furthermore, I am not a big fan of failure. It is draining for both me and those around me. How, then, do I overcome these obstacles? I need to put them past me and realize that failure is only part of the process, not the end result. Thus, it is important to remember the key is to work through failure, not just to it.
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