The best employees focus on both. You know what makes a great chef? Mise en place, technique, and taste. Organization, preparation, skills, and that indelible

The best employees focus on both. You know what makes a great chef? Mise en place, technique, and taste. Organization, preparation, skills, and that indelible knowledge of what looks and tastes good and why. The best chefs don't focus "on process" or "on content", they have to do both, or the dishes will either be inconsistent or mediocre.