If you don’t have time to clean up, you don’t have time to cook

Being scrupulous with time means more than creating a list. Making a list is only half the job of planning. To complete the other half, the chef must square that list with the clock. How much time will this take? How many things can I do in time given my resources? When, exactly, will I do them, and in what order? Chefs cannot afford to take too ma

most time management books end too early because the hardest part about managing time isn’t the plan, it’s the day-by-day follow-through: getting started, sticking to your areas of focus, ignoring nonpriorities, and avoiding the allure of unproductive busyness. Follow-through may seem easy, but it’s not. It’s where most of us fail. And yet it’s the

The difference between a successful artist and a failed one happens after the idea is hatched. The difference is the race to completion. Did you finish?