評論
打印
Then there is a coffee table. I also did a coffee table. It's called Be Here Now. It includes 330 compasses.
我還設計了這張茶幾，起名叫“現在到此”。它里面裝了330個指南針。
And we had custom espresso cups made that hide a magnet inside, and make those compasses go crazy, always centering on them.
我們還特制了特濃咖啡的小杯子，里面藏著磁鐵，它使這些指南針拼命地動，全朝向咖啡杯為中心。
Then this is a fairly talkative, verbose kind of chair.
之后又設計這個相當健談、絮絮不休的椅子。
I also started meditating for the first time in my life in Bali.
在巴厘島，我開始平生第一次打坐。
And at the same time, I'm extremely aware how boring it is to hear about other people's happinesses.
不過，同時我又請楚的意識到，聽別人講他們的高興事有多無聊。
So I will not really go too far into it.
所以我就不多說了。
Many of you will know this TEDster, Danny Gilbert, whose book, actually, I got it through the TED book club.
你們很多人都認識這位TED的講者，Danny Gilbert，他寫了本書，我從TED讀書會買了這本書。
I think it took me four years to finally read it, while on sabbatical.
一直等到四年后，我終于在休長假時讀了這本書。
And I was pleased to see that he actually wrote the book while he was on sabbatical.
我很高興知道著者也是在休長假時寫的這本書。
And I'll show you a couple of people that did well by pursuing sabbaticals.
我還要介紹給你們幾位得益于休長假的人。
This is Ferran Adria. Many people think he is right now the best chef in the world with his restaurant north of Barcelona, El Bulli.
這位是Ferran Adria，公認的當今世界上最好的廚師，他的餐館位于Barcelona北部的El Bulli。
His restaurant is open seven months every year. He closes it down for five months to experiment with a full kitchen staff.
他的餐館每年只開七個月，另外五個月關門，他用這段時間來做試驗。全體廚房員工也不放假。
His latest numbers are fairly impressive. He can seat, throughout the year, he can seat 8,000 people.
他的最新數據相當可觀，他的餐館一年可以容納8000人
And he has 2.2 million requests for reservations.
卻收到220萬的預訂申請。
