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How a Culinary Technique Could Make You a Better Freelancer
I’m going to tell you the story of two cooks: David and Jenny. Both are equally talented in the kitchen, and both are about to prepare a 6-course meal for a table full of rowdy dinner guests. They’re hungry and they’re hungry now.
David gets his pots and pans out, pulls what he needs from the fridge as it’s needed, and dives hands first into the cooking. He likes to follow his gut, and make the magic happen spontaneously. In the other room, his guests are talking and making quick work of the wine and the asparagus dip, and David is in the zone.
Pan over to Jenny. Jenny is a more methodical cook – she opens up her recipe book and starts pulling out everything she needs to complete the meal. No cooking yet – just preparation. It takes her a while, but she manages to arrange all of her utensi...