🔪 Mise En Place

Lessons learned from one of the best kitchens in the world

Countless work-related blogs emphasize the significance of tackling mundane tasks and putting in the hard work. Today, I bring you a different perspective on a similarly overplayed topic, one that begins with the art of crafting precise carrot cubes.

My journey unfolds when I was 21, working as a stagier (intern) in the bustling kitchen of Restaurant Daniel, a prestigious 2 Michelin star French restaurant in New York City. On my very first day, I was handed the task of chopping carrots. It might sound simple, but this was a trial. The sous chef demonstrated the exact specifications for each carrot cube (2cm x 2cm x 2cm) and then left me with a stack of whole carrots. Over the next 45 minutes, I conquered the pile, earning a sense of accomplishment mixed with the sting of a new blister. My enthusiasm was short-lived as the sous chef returned, scrutinizing each cube and deeming them "terrible." Crushed and demoted, I learned an essential lesson in humility and precision.

Lessons in Precision and Humility:

Next in line was the task of squeezing cooked peas from their membranes for a smoother purée. This painstaking task took an hour of sheer determination. While challenging and demoralizing, it taught me to endure and persevere.

My inclination to share this experience isn't mere whining; it's to highlight a transformative moment that reshaped my outlook. For the first time, I was outclassed, realizing that true dedication and sacrifice were required to pursue my culinary dreams.

Applying Culinary Insights to Professional Life:

But how does this relate to the world of business, product management, and entrepreneurship? The lessons from the kitchen have transcended into every aspect of my professional journey.

1. Precision vs. Speed:

The dance between precision and speed is an invaluable trade-off. My natural inclination was (and often still is) to rush, but I've learned that achieving the perfect balance between meticulous attention and efficiency is crucial. Just as each carrot cube played a vital role in a culinary masterpiece, every detail of a product or business component contributes to its overall success.

2. Holistic Attention to Detail:

My culinary journey taught me that success lies in caring for each element of a dish, not just the overarching vision. This principle extends to product development and business strategies. Nurturing every component ensures a comprehensive and polished outcome that aligns seamlessly with consumer needs and expectations.

3. Quality Over Impatience:

As founders, employees, and dream-chasers, we often crave rapid results. Yet, sacrificing quality for speed typically leads to unsatisfactory outcomes. The lesson here is clear: while shortcuts might seem tempting, a commitment to careful execution will yield far better results in the long run.

From the seemingly simple task of chopping carrot cubes to the intricate world of business and product management, my journey speaks of learned humility, precision, endurance, and the delicate balance between speed and attention to detail. The kitchen has taught me that achieving greatness necessitates embracing challenges, persisting through setbacks, and continuously striving for excellence. Just as those perfectly executed dishes at Restaurant Daniel were the outcome of "perfect practice," so too can our products, strategies, and ambitions thrive through a mindful and meticulous approach. In a world that often celebrates shortcuts, my culinary experience stands as a reminder that the true path to success is paved with precision and a relentless commitment to quality.