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Freestyle Cooking: Finding the Process You Need

Freestyle Cooking: Finding the Process You Need

Every time I cook with my mom I am amazed at how a simple recipe on paper can turn into a medley of substitutions, time-sensitive adjustments, and opportunities informed by the occasion, the taste of the dish and her experience with thousands of breakfasts, dinners, and parties.

Just like cooking, we have an assortment of methods that are supposed to help us build fast and dependable teams; but going from the recipe to the actual dish is not as straightforward. Why are these processes not living up to our expectations?

Creating a great team is all about balancing the process we have, the process we want and the process we do; through observation, context and best praxis, we might just be able to find the process we need.

Ruben Beltran del Rio

July 18, 2019
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  1. HI!

  2. WHAT IS THE AVERAGE SIZE OF A TOMATO? WHO IS

    COMING FOR DINNER? I THINK THE LIMES IN THE FRIDGE MIGHT BE KIND OF DRY. WHAT EVEN IS EPAZOTE? IT’S TOO WARM OUTSIDE TODAY. I WANT THIS DISH TO BE SPICIER. AREN’T LEEKS KIND OF LIKE ONIONS ANYWAY? WHY IS NOTHING OPEN ON SUNDAY? WE’VE EATEN A LOT OF MEAT THIS WEEK. I DON’T HAVE ENOUGH OREGANO, BUT I THINK THERE’S SOME THYME. HOW MUCH SALT IS “SOME SALT” IN MILLILITERS? WHY ARE THERE SO MANY TYPES OF CREAM IN