taste as – Misryoum reports on why some experts argue that “taste” could stand out in AI-heavy workplaces.
AI is changing how people work, but one surprisingly human trait is moving to the front of the conversation: taste.
In an environment where many messages. drafts. and even first versions of ideas are increasingly AI-generated. Misryoum notes that Ethan Mollick. a Wharton professor. argues “taste” can become a practical strategy for standing out at work.. His point is less about aesthetics for aesthetics’ sake. and more about the ability to produce work that feels distinct rather than interchangeable.
This matters because when tools make output easier, differentiation shifts from raw production to judgment about what to make and how it should read.
On a recent episode of “The Education Equation with Jeremy Singer. ” Mollick described AI as raising a broad “existential challenge” about how different forms of intelligence are valued.. As workplace writing becomes more standardized. he suggested that a unique style can make a person more interesting and noticeable. even in roles that traditionally focus on technical or analytical skill.
Misryoum also highlights that the anxiety around AI displacement has often concentrated on fields such as computer science and finance. where automation fears feel most immediate.. Still. there has been a counterargument from many workers: that “human” strengths like judgment. critical thinking. and communication are harder to replace.
That reassurance is being tested. If AI can support or even partially handle parts of those skills, then the competitive edge may come from how people steer the output, not just from producing it.
Mollick’s view is that traditional “durable skills” may remain durable. but they are no longer immune to being outsourced to some degree.. He pointed to the growing ability of AI to provide plausible answers in areas that resemble ethical reasoning. and suggested that the quality of such support is likely to improve over time.
The broader debate is already visible across tech circles.. Misryoum notes that some prominent leaders have argued that taste is becoming a core skill. while others have pushed back. saying AI can generate good results too.. In this context, the disagreement is not just philosophical.. It also signals uncertainty about what will be rewarded in hiring. performance reviews. and career progression as AI becomes more routine.
Ultimately. the “taste” conversation reflects a shift in workplace economics: when AI reduces the cost of drafting and analysis. value migrates toward selection. refinement. and personal judgment on what’s best.. That is why style and decision-making may matter as much as technical ability in the next phase of work.