On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
Senior craftsperson A Fragment by Wilson Miner staff.design The thing that you’re talking about though, which I’ve never seen a mature company really have a sustainable space for, is the “senior craftsperson.” They’re not pivoting at some point in their career to saying “I’m going to take what I know and leverage it through other people.” They’re saying “I want to get better infinitely at the thing that I do.” I believe that that’s possible. You see it more in pure-art kind of careers. Like “I’m an illustrator” or “I’m a concept artist” or something, and there’s a need for that person being really fucking good at that one thing, and continuing to do that one thing. I think a lot of people can intuitively understand why that would be really satisfying for someone as a career path. The dual ladder craftwork