- You don't have to be a genius -- Be an amateur. Amateurs are not afraid to make mistakes or look ridiculous in public because they love their work and they don't hesitate to do work that others think of as silly or stupid.
- Think process, not product -- Whether you share it or not, documenting and recording your process as you go along has its own rewards.
- Share something small everyday -- If you're unsure about whether to share something, let it sit for 24 hours. The next day take it out and look at it with fresh eyes. Ask yourself 'Is this helpful?' 'Is this interesting?'.
- Open up your cabinet of curiosities -- Being open and honest about what you like is the best way to connect with people who likes these things too.
- Tell good stories -- When shown an object or given a food/ shown a face, people's assessment of it - how much they like it, how valuable it is- is deeply affected by what you tell them about it.
- Teach what you know -- Many chefs and restaurateurs have become rich and famous by sharing their recipes and their techniques.
- Don't turn into human spam -- The vampire test - If, after hanging out with someone you feel worn out and depleted, that person is a vampire. You can apply it on people, job, hobbies, places etc.,
- Learn to take a punch -- Keep moving. Every piece of criticism is an opportunity for new work. You can't control what sort of criticism you receive but you can control how to react to it.
- Sell out -- Try new things. If an opportunity comes along that will allow you to do more of the kind of work you want to do, say yes!!
- Stick around -- When you get rid of old material, you push yourself further and come up with something better. Show your work and when the right people show up, pay close attention to them because they'll have a lot to show you.
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