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In an op-ed, Professor Michelle Greenwald shares lessons on innovation from pastry chef and chocolatier Oriol Balaguer

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Excerpt from Forbes -- "Great pastry chefs and chocolatiers employ a variety of skills in tandem: artistry and technique, a sophisticated sense of aesthetics, chemistry, physics, experimentation, graphic design, retail presentation, package design, and a love for analogies. In recent years the best have also become adept at social media, photography and videography (since everyone loves gorgeous food images), marketing, and thoughtful timing of new item introductions that keeps fans interested in seeing the latest: akin to the practices of successful fashion and cosmetics brands."

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