Thomas Keller has developed a reputation as one of the most skilled culinary artists in the world. But a few years ago, the lead restaurant critic for the New York Times made headlines when he published a harsh criticism of Keller’s New York eatery Per Se, describing some of the dishes he sampled as “random,” “flavorless,” “purposeless,” and “rubbery." How would Keller, a noted perfectionist and honored chef, respond to being thoroughly bashed? He apologized. “We pride ourselves on maintaining the highest standards, but we make mistakes along the way,” Keller admitted in a statement on his website. “We are sorry we let you down.” In the world of fine dining, where top chefs are often deified, Keller’s response was a breath of fresh air.  At the same time, it revealed on a larger stage what many closer associates of Keller saw as a major strength of character: his ability to benefit from negative feedback. Read more about how YOU can benefit from negative feedback in my new book, "EQ Applied: The Real-World Guide to Emotional Intelligence": https://amzn.to/2sxFLho #EmotionalIntelligence   #leadership   #management   #BestAdvice   #careers   #BusinessIntelligence   #communication   #EQApplied #PersonalDevelopment   #MakeEmotionsWorkForYouNotAgainstYou …see more