Google Certified Data Analyst | Advanced Excel | SQL | Python | Power BI | Data Analyst @ Digiaccel Learning
Imagine being the chef 🍽️ in a restaurant who's responsible for creating the menu 📜 but can't decide which ingredients to use or how to cook them 🍳. It's like being the recipe creator without access to the kitchen! Balancing responsibilities and authority is a bit like making sure the chef 🧑🍳 can whip up a delicious dish without any culinary chaos ! #worklife #workenvironment
In kitchens, there's a big difference between passionate chefs and those just cooking to make ends meet. ✨🔥 Passionate chefs treat cooking as an art, expressing creativity and creating memorable dining experiences. Chefs focused solely on a paycheck may serve okay meals, but often miss the innovation and soulful flavors that define true culinary passion. Here's to chefs who turn every dish into a masterpiece! 🍽️🎉 #CulinaryPassion #ArtOfCooking
Efficiency is key in every restaurant kitchen, and virtual assistants are the perfect tool to achieve it. Without them, the heat in the kitchen can be relentless. #VirtualAssistants empower chefs to excel, allowing them to focus on what they do best: creating delicious dishes. #Efficiency #RestaurantKitchen #ChefLife
Co-Founder @ Mentza | #1MinuteStories | Business & Data Storyteller | Keynote Speaker | Leadership Coach | Helping leaders & orgs to tell impactful stories
The One on Checking Out the Butter Heston Blumenthal a world famous, 6 Michelin Star Chef was once asked if he could tell if a restaurant or chef was good - BEFORE trying their food? Almost immediately after he sits down, he said. As soon as the butter is brought to the table. 'Butter..', he said, 'is an indicator of whether or not the chef has eaten at their own restaurant. It’s an indicator of whether the chef is creating for themself or for their guests. If the butter is rock solid, if you tear the bread as you try to spread the butter, it signals that the chef hasn’t eaten at their own restaurant. It’s a small detail but it wouldn’t be overlooked by a chef wanting to create a great experience from start to finish. But if the butter is placed on the table, it’s room temperature, not so soft it looks limp but so soft it spreads easy—you’re in the vicinity of a chef who cares not just about their craft but their customer too.' Attention to detail is one thing. Beyiond that is the attention to the not so obvious to everyone else, but you. A skill that comes with building expertise and keen observation. Sets great leaders apart! What checks do you employ at work and life like checking out the butter? #1MinuteStories #storytelling #analogies source: billy oppenheimers blog
📽️ new RECIPE video 📽️ Do not miss head chef, Tom Cenci, creating a roast coronation chicken recipe in his restaurant Nessa, in Soho. Watch the video here:
“To better understand the MVP concept, imagine you are an aspiring chef preparing to open a new restaurant. Instead of investing substantial resources in creating an extensive menu with all the culinary delights imaginable, you decide to start with a smaller, focused menu featuring a few carefully crafted dishes. These dishes represent the essence of your culinary vision and allow you to gauge customer preferences and feedback.” Read the full article on our website! https://lnkd.in/efNxCbJk
This is How Chef and Guests works 1. SELECT YOUR CHEF 👨🍳 On our website www.chefnguests.co.za browse and select your preferred chef and menu. 2. YOUR CHEF SHOPS & COOKS 🥘 On THE day, your chef brings all the ingredients, sets up the table, and cooks in your kitchen. 3. BON APPETIT 🍽️ When you’re ready for your gastronomic adventure, your chef introduces and serves each dish. 4. YOUR CHEF CLEANS UP 🧽 At the end of your culinary adventure, your chef cleans before leaving. Whether you’re hosting a dinner party, a corporate event, or a simple get-together in the intimacy of your cozy home, we have the perfect CHEF just for YOU! 😊
Being a private chef means being ready for any culinary challenge that comes your way! From savory delights to sweet sensations, versatility is key in my kitchen. Whether it's crafting a gourmet dinner or whipping up delectable cakes and desserts, I've got every taste bud covered. Let's cook up something unforgettable. #PrivateChefLife #CulinaryVersatility"
Head of Product at Jobiqo.com by day ☀️ Founder and CEO of Studylia.com by night 🌃 Fascinated by Business Growth Startup Leadership
One of the many problems with Scrum in general, pointed out by Maarten Dalmijn 📖 While Agile metrics are important indicators to measure a team performance, I theory, in practice they work only in some scenarios. In a product led environment, agile metrics should be used more like guidelines to keep an eye on. Product teams should focus on other metrics and optimize towards those instead of agile metrics. ‼️Here are some ideas on what other important metrics: - product stickiness, - churn rate, - time to value, - features adoption rate, - expansion revenue, - customer lifetime value, etc. Now, how do you think velocity compare to these, in terms of overall product performance? #product #productgrowth #productmanagement
Author of 'Driving Value with Sprint Goals' | Helping teams to beat the Feature Factory | Speaking, Training and Consulting all over the world @ dalmyn.com
"We had a terrible night. Our kitchen Velocity dropped from 50 to 37 Story Points." Imagine the insanity of a chef measuring the performance of his restaurant by setting Velocity targets for the kitchen crew. If your dishes taste bad, nobody cares about how many Story Points you completed. Completing more Story Points does not equal a better meal. What matters is how the food tastes, not how much effort you spend in the kitchen. And even if the food is good, that's not enough. You must consider the whole dining experience, not only focus on maximizing the effort exerted by the kitchen. In the words of Anthony Bourdain: "Good food is very often, even most often, simple food." And that is why Velocity theater is as stupid as a chef trying to maximize the effort spent in the kitchen. It's not about working hard, it's about getting your meal to do the heavy lifting.
This recent "Theater of X" trend brought on by Marty Cagan's interview with Lenny reminds me of the "X is dead" trend. Of course the people in question argue against mostly strawman arguments of their own making. Of course it's a false binary choice between quality and quantity. Of course these arguments are as passionate as they are mostly non-informative. I could simply say that if you have a great restaurant with amazing recipes and a poor staff that can't get dishes out the door, you are in trouble. But that isn't the main problem I have with this argument. That would be that software development is like trying to figure out what the tonight's guests want, every night, and then starting over again tomorrow. You need a well-versed and trained staff, ready to try things quickly. That is "velocity". Maybe tomorrow they want a show, then a board game, then for you to pick a movie for them. Figure it out.
Author of 'Driving Value with Sprint Goals' | Helping teams to beat the Feature Factory | Speaking, Training and Consulting all over the world @ dalmyn.com
"We had a terrible night. Our kitchen Velocity dropped from 50 to 37 Story Points." Imagine the insanity of a chef measuring the performance of his restaurant by setting Velocity targets for the kitchen crew. If your dishes taste bad, nobody cares about how many Story Points you completed. Completing more Story Points does not equal a better meal. What matters is how the food tastes, not how much effort you spend in the kitchen. And even if the food is good, that's not enough. You must consider the whole dining experience, not only focus on maximizing the effort exerted by the kitchen. In the words of Anthony Bourdain: "Good food is very often, even most often, simple food." And that is why Velocity theater is as stupid as a chef trying to maximize the effort spent in the kitchen. It's not about working hard, it's about getting your meal to do the heavy lifting.
Gain clarity in your products and drive growth | Agile & Product Management | Training, Mentoring, Consulting, and Coaching | Speaker | Product Discovery & Strategy | PhD
Yesterday I read this phrase and I loved it: "Speed has no impact without direction. Speed + Direction = Velocity" What makes you think? #prodmgmt #productthinking #digitaltransformation #businessmodel #innovation #productmanagement #IT #productstrategy
Author of 'Driving Value with Sprint Goals' | Helping teams to beat the Feature Factory | Speaking, Training and Consulting all over the world @ dalmyn.com
"We had a terrible night. Our kitchen Velocity dropped from 50 to 37 Story Points." Imagine the insanity of a chef measuring the performance of his restaurant by setting Velocity targets for the kitchen crew. If your dishes taste bad, nobody cares about how many Story Points you completed. Completing more Story Points does not equal a better meal. What matters is how the food tastes, not how much effort you spend in the kitchen. And even if the food is good, that's not enough. You must consider the whole dining experience, not only focus on maximizing the effort exerted by the kitchen. In the words of Anthony Bourdain: "Good food is very often, even most often, simple food." And that is why Velocity theater is as stupid as a chef trying to maximize the effort spent in the kitchen. It's not about working hard, it's about getting your meal to do the heavy lifting.
