4 ms·

Did you learn mis en place in a kitchen, or does it have a meaning in technology circles that I'm unaware of?

blacksmith_tb 6y ago
I work in an org where it is used to refer to the prep for a release, but with sort of a wink and a nod.
hinkley 6y ago
Turns out if you do skilled manual labor, the concepts translates. Bob was a bike mechanic. I don't know if he used the words, but he kept harping on us for not having our shit or tools together for a task ahead of time. When you're covered in grease is not a time to be digging for a wrench.
- sitkack 6y ago
  https://en.wikipedia.org/wiki/Mise_en_place https://en.wikipedia.org/wiki/Mise_en_place I think it also relates to operational professionalism and having your tools and toolbox in order ala Adam Savage and Jamie Hyneman from Mythbusters. They both had very interesting relationships with order, process and tooling. I think structuring dev teams around a professional kitchen is really powerful model. All roles are critical, the sous chef, the busser, the prep cook, the dishwasher, everything.
  - hinkley 6y ago
    You can't scale without delegating. And in a crunch is not the time to work out procedures. You do that between. Yeah, it's not a bad model, and you can stretch it pretty far until it breaks.
    - sitkack 6y ago
      I think the closest other team arrangements to watch for modeling software around would be theatrical performance and to a lesser extent bands. Though kitchens are especially interesting as they have pipelines, surges, lots of tasks that can be broken down into a series of steps. Mythbusters has another interesting aspect in that they came from movie production background, so wall time was really critical, you can't hold up a shooting day to get a better glue formulation for simulated flesh falling off bone. Part a thing is its structure, but the other part is how it evolves over time and its reaction rates to stimulus. Agree on the beers.

I work in an org where it is used to refer to the prep for a release, but with sort of a wink and a nod.

Turns out if you do skilled manual labor, the concepts translates. Bob was a bike mechanic. I don't know if he used the words, but he kept harping on us for not having our shit or tools together for a task ahead of time. When you're covered in grease is not a time to be digging for a wrench.

sitkack 6y ago
https://en.wikipedia.org/wiki/Mise_en_place https://en.wikipedia.org/wiki/Mise_en_place I think it also relates to operational professionalism and having your tools and toolbox in order ala Adam Savage and Jamie Hyneman from Mythbusters. They both had very interesting relationships with order, process and tooling. I think structuring dev teams around a professional kitchen is really powerful model. All roles are critical, the sous chef, the busser, the prep cook, the dishwasher, everything.
- hinkley 6y ago
  You can't scale without delegating. And in a crunch is not the time to work out procedures. You do that between. Yeah, it's not a bad model, and you can stretch it pretty far until it breaks.
  - sitkack 6y ago
    I think the closest other team arrangements to watch for modeling software around would be theatrical performance and to a lesser extent bands. Though kitchens are especially interesting as they have pipelines, surges, lots of tasks that can be broken down into a series of steps. Mythbusters has another interesting aspect in that they came from movie production background, so wall time was really critical, you can't hold up a shooting day to get a better glue formulation for simulated flesh falling off bone. Part a thing is its structure, but the other part is how it evolves over time and its reaction rates to stimulus. Agree on the beers.