Food for thought

Understanding the ever confusing, contradictory & complex balance between personality, empathy & pragmatism has a lot of synergies with cooking. As I start to understand the craft of design, I realise the beauty lies in effortless distraction with occasional cognitive & emotional engagement. We let the ingredient of content be the true treasure of the dish and not try to over season our design with the unnecessary, unwanted and unneeded salt of CSS3 jiggery-pokery.

This seems to ring true with the gastronomic world. For whatever reason (perhaps due to the fear of bland) we over-cook, over-spice, over-effort and over-season our core flavours. The unctuous bits that contain the real character of the dish.

I wonder if there’s similarities with other professions? Is the art of the best reconstructive surgeon in understanding when to stop; when the balance of aesthetic treatments are just right. Does an athlete at top of her game know precisely how simple to make her training so as not to upset the balance of her body. Is the best Formula1 aerodynamicist the one who posses the confidence & experience to know when he’s gone one gurney flap too many?