Good design and good pasta have the same enemy: being technically correct and still not quite right.
Italian chefs know pasta is al dente by feel, not by the clock. That's how I design: the rules are the foundation, instinct is what makes them work.
Good design and good pasta have the same enemy: being technically correct and still not quite right.
Italian chefs know pasta is al dente by feel, not by the clock. That's how I design: the rules are the foundation, instinct is what makes them work.
In my 6 years of design, one lesson stuck above all: users rarely say what they need, and businesses rarely say what they actually want. My job is translating both.
This is how I think about design. In practice, steps overlap, loop back, and sometimes happen all at once (and that's fine).