Conversation

Good deep dive by . Mise-en-place is one of my favorite ways of thinking about workflow. Combines potential-field thinking and Hercule Poirot style mystery-solving. I’m a big believer in using spatial thinking to solve temporal problems.
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Being a foodie, I totally understand the approach and agree there’s value. This is a great write up! I haven’t read book yet as there’s no Kindle version. Hopefully that gap gets addressed soon for we frequent travelers who read a lot and don’t carry physical books.
episode 7 cooking GIF by MasterChef Junior
GIF
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For me this was cringe… would anyone suggest such an approach for painters or sculptors? I totally *love* the idea of improving ergonomics (in the larger sense) but despise the notion that knowledge workers should become more like line-cooks