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
Serendipity This was not meant to be like Bell Labs; there were no expectations that the clerical workers would run into their managers in a “serendipitous encounter” and produce a new innovation. The ideas was rather to create a workplace in which status barriers seemed to dissolve, in which participation and friendliness all around made the work environment look less like the white-collar factory it was. Nikil Saval, Cubed The Art of Doing Science and Engineering: Learning to Learn teamworkcommunication