By its very nature, entrepreneurship involves a certain amount of throwing spaghetti against a wall.
Our “spaghetti” is called a minimal viable product, and we launch them because nobody really knows what’s going to stick. Eventually, with a little luck and learning, we’ll become better chefs, and our spaghetti will stay up more often than not.
But while watching a recent demo day for one of the countless incubators that have sprung up in the last 18 months, I was struck by a horrifying revelation. The incubators weren’t “training chefs” at all. The entrepreneurs were the spaghetti.
To read the full, original article click on this link: The dirty secret behind the incubator boom | VentureBeat
