|Vault 29 owns this photo of my work.|
My current sous-chef (that is to say, under whom I work, not who works under me), actually, has a favoured saying in the family regarding such things, namely, "if you are the smartest person in a room, you are in the wrong room". Granted, he usually says this while actively being the smartest person in the room - but tales from the workplace are past-tense now that Anthony Bourdain wrote his Kitchen Confidential.
Something I fail to capitalize on, however, is the idea that all the numerous individual skills and talents I daily hone can be taken together. While this is somewhat obvious in the fusion of my business and culinary training in the rekindled desire to open a restaurant of my own one day, being as I am a mad man in a hurry to grow grey.
However, it's taken until relatively recently to realize that sometimes the lessons from one profession, or indeed one hobby, can be taken together with the goals and lessons of another. For some time, the Katherine has been expounding upon the virtues of her powerful design systems and extensive training, while I sit here in my obstinate refusal to admit that Word is not perfectly adequate for all tasks.
This comes in a number of forms - it's basically an extension of the idea that no man is an island, only applied to skills - but I think the true inventiveness is in the overlap. The visual arts impact the culinary in more ways than cute menu photography. Colour theory works as well on the plate as on canvas. A good understanding of growing conditions and labour involvement leads to a better understanding of the true value of food. Spreadsheets are remarkably useful in the kitchen both at home and at work. And so on.
Mostly, though, the whole concept is good for filling a page or two, while I wait to make a much larger announcement tomorrow.