A bit obsessed with this lately... I keep drawing parallels between what happens inside FLOC* and what happens in a serious kitchen. So many, in fact, that sometimes even my colleagues get a bit lost in my metaphors, comparisons and analogies 🤓 But in my head it makes perfect sense. I’ve always liked the structure of haute cuisine. Most likely, my years in hospitality industry also have something to do with it. The scenario that combines this level of discipline and intense creativity in one place is just brilliant. Squads holding their station, yet ready to step in wherever the service demands it. Almost like choreography. Projects move through the process in a similar way with the right ingredients, the right conditions, the right timing, and sometimes the right amount of pressure. And if the dialogue between the dining room and the kitchen breaks down, that’s when the whole service starts to fall apart and chaos takes over. Honestly, one of the things I enjoy the most is sharing the process the same way some chefs enjoy cooking in front of their guests; with the work visible, with ideas moving back and forth across the table. Because in the end, food and design share something simple: if everything is done right, you feel the result with more than one sense. The pleasure of a really good meal isn’t that different from the feeling of a project that comes out exactly as it should. Different ways of feeding people, different languages to tell a story. If anyone has another analogy or a favorite comparison, please drop it in comments, if that is not the case, enjoy your meal! 😉