Good evening, all.
Hope everyone is well.
Kick ass as always, teach.
Will answer question re: lessons learned from experience in a few.
Good evening.
Plenty of stories for sure.
The baking experience has taught me that plans require flexibility, perseverance, and patience.
Flexibility: ability to roll with punches and adapt to changes (e.g., high post volume, DDOS attacks, or inability to post images/breads).
Perseverance: sticking to the effort and committing to becoming better, with the understanding that personal health matters and plays a significant role in success.
Patience: "For you do not know the hour…"
These things apply irl as well as in the kitchen. A plan can change at a moment's notice, at which point the planner can adapt and follow through to still have it come out correct.
…
Bit of a philosophical answer, so I apologize if that sounds like pontificating.
Still, as one who used to prefer plans set in stone with dedicated timelines, the past several years (even the year away) have produced a more patient and adaptable approach that has proven more successful and less stress-inducing/prone to failure.
Curious to know whether others have had lessons from the kitchen translate to meatspace.
Sadly no. No capped (you).
Was in December 2017, if it helps put things in perspective.
May find it in the archive later.