Things I learned about engineering from being a chef
summary
Cooked at the James Beard House and in a two Michelin star kitchen and after breaking down hundreds of pounds of tuna loins and making about a million sushi tacos the claim is concrete: deep mastery of one tool helps and so does broad tool agnosticism buy a Japanese carbon steel Yanagi knife but care for it contribute back to open source stop and scrub the kitchen down twice before service to operate at speed taste continuously and monitor throughout build and after deploy cupcakes from PagerDuty prove industry empathy works
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