If you don’t have time to clean up, you don’t have time to cook
seths.blog
If you don’t have time to clean up, you don’t have time to cook
When there's a deadline, there's also a destination, a context, a reason for something. And that's what makes me finish it. Up until that point, it's an experiment. It's sitting on my shelf and I can take it down again as I often do, work on it again, put it back on. [Then I can take it] out two years later and work on it some more.
So everything's ... See more
So everything's ... See more
If you can’t find or create three focus blocks per week to work on your best-work project — even after you’ve dropped some projects and renegotiated other project timelines — consider whether it’s worth putting it on hold while you finish up another project that’s claiming your focus blocks.
Charlie Gilkey • Start Finishing: How to Go from Idea to Done
Les travailleurs du savoir connaissent eux aussi cette tension fondamentale entre qualité et quantité. Tels des sprinters qui se préparent à courir un marathon, nous devons produire un travail de qualité de façon rapide et continue. Afin d’accomplir cet exploit sans cesse renouvelé, les chefs disposent d’une arme très efficace : la mise en place. D
... See moreTiago Forte • Construire un second cerveau: Une méthode complète pour organiser votre vie numérique et libérer votre potentiel créatif (French Edition)
Chefs have a particular system for accomplishing this daunting feat. It’s called mise en place, a culinary philosophy used in restaurants around the world. Developed in France starting in the late 1800s, mise en place is a step-by-step process for producing high-quality food efficiently. Chefs can never afford to stop the whole kitchen just so they
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