Mise en place (Rebroadcast)
The most fundamental kitchen principle is about putting everything in its place.
The most fundamental kitchen principle is about putting everything in its place.
What can your grandma’s secret recipe teach you about peak performance?
Don’t leave laziness to chance. Plan for it!
What’s your measurement mindset?
Heat is like our emotions, necessary for getting things done, but dangerous when unmanaged.
Preheating the oven + a watched pot never boils.
Which is the better peak performance role model?
Variety is the spice of life.
Trash doesn’t care what it used to be. It’ll start to smell if you let it hang around too long.
Simplicity and clear purpose are future-proof traits.
The incredible power of writing stuff down.
A dull blade is the most dangerous thing in the kitchen.
What a culinary principle teaches us about preparation.
What topic will we be learning about this season? Hint: It’s delicious!
Some extra commentary from my dad on his process of making art.
The Top 10 lessons from the book Art & Fear: Lessons on the Perils (and Rewards) of Artmaking, by David Beatles and Ted Orland.
Leonardo Da Vinci and blending art with science.
Jan Van Eyck, taking ownership, and signing your work.
Vincent Van Gogh, sketches, and improving through imperfect practice.
Frida Kahlo and how to manage your inner critic.
The Dark Age is necessary before the Renaissance can occur.
What can cathedrals teach us about commitment?
Donatello and the counterintuitive act of subtraction
Giotto’s rules for innovating inside the box.
Vermeer, color, and setting high standards for yourself.
Albrecht Durer and carving out your own niche.
Why is Monet’s style so easy to define? Because he focused on defining his habits.
Michelangelo teaches us the importance of learning the basics as an apprentice before trying to become a master.
Want to become a master curator of information? Take a lesson from the Louvre.
Welcome back to The Knowledge Transfer Podcast! What industry will we be learning from this season?!