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The Dichotomy in Cooking
In your book, you write about the importance of improvisation. So question now about a dichotomy that's there in cooking. And equally, I wonder if there is a similar mixture of opposite skills at play when it comes to event management. On one hand, everything has to be precisely planned,. precisely thought out, precisely coordinated. But on the other hand, shit happens in real life all the time and you've constantly got to improvise. How do you possibly manage both?