Mise en place
Mise en place. Everything in its place before service. A way of working: do the unglamorous groundwork so the real thing can flow. Respect the craft. Work clean. The details are the whole job.
I design systems the way a good kitchen runs a service, prepared, obsessive, and calm under pressure because the prep was already done. That discipline is the GOOD in BAD. This page is proof I never left the kitchen.
Sunday ragu, 6 hours
Always too much. The day-before batch is the secret.
Recipe ↗A jet-lag app
Open ↗ZHU · RÜFÜS · Black Coffee
No cream in a carbonara.
Learn the rules cold, then break the right one on purpose.
Rams, Condo, Da Vinci.
Egg-yolk ravioli
Wild mushroom, parmesan foam. Hours of it. Worth every minute.
Recipe ↗A loaf that finally worked
I self-host my whole life now
Cloud, invoicing, photos, the lot, on a little box in a cupboard. "Own your stuff" is a design principle too.
Open ↗V60, or a Single O double
Crudo, rosé sauce
Pickled strawberry, chilli.
Recipe ↗On over-engineering things
Why I’d rather build one thing properly than ten that look nice and don’t work. The GOOD in BAD.
The last 10% takes as long as the first 90.
My laptop. Then the vintage Issey Miyake & Comme des Garçons.
Knicks, game 4. Final 5 seconds.
4 pizzas at my dad’s restaurant
Hours of trials, just for the fun of it.
“Why not?”
Ambitious to the point I can’t always sleep. Every project should add something to the world. I don’t believe in good enough.