The Manual Brain: How Training As A Chef Made Me A Better Strategist.
I recently spent a year training as a chef at Le Cordon Bleu, after a decade as a global brand and business strategist. Becoming a better cook was expected - becoming a better strategist was an unexpected bonus. Research is proving the many benefits of manual work (especially with nature) when included in our increasingly sterile, tech-driven, cerebral lives. How can we achieve a better balance of both to make us better at what we do?