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The Five Dimensions of Curiosity

How to Capitalize on Your Team’s Diversity  

Source |scientificamerican.com  | By|francsca  Gino 

A picturesque cobbled street in the center of Modena, a city in Emilia-Romagna, the culinary region of Italy, is the home of Osteria Francescana, a 3-Michelin star restaurant which reached the top of the Best Restaurants in the World list for both 2016 and 2018. Though the restaurant got there by virtue of its exceptional food, there’s something else that’s quite remarkable about the business: the diversity of its staff. The chef and owner, Massimo Bottura, hired people not only from Italy, but from across the globe. Take the two sous chefs, Davide di Fabio and Kondo Takahiko, who have very different backgrounds and very different styles. Di Fabio, who is from Italy, is much more comfortable with 

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