⚡Productivity
Are you getting Clean Data?
When a change needs to happen, start by questioning the data you're getting.
“I wanna lose weight” starts with “how much do I weigh now?”
“I want to change jobs” starts with “what don’t I like about my current role?”
Check out this question I got, from a young chef who wants to go faster at work:
It feels painful to track your timings, especially when you KNOW that you're slow. But the magic is on the other side of getting that data for yourself.
That's why I call it "clean data".
No "arbitrary adjectives" clouding your judgement.
Hard numbers, objectively measured, without bias.
Speaking personally, I know this works because I was a chef-de-partie, I’d find myself coming up short when I leaned into cookie cutter advice:
“Sense of urgency”
“Just go faster”
“Push harder”
I found that the increased effort didn’t reliably translate to speed.
Instead, I remembered how speed is actually calculated: distance over time, right?
For us, in the kitchen, distance becomes the progress you made on that project.
Got 45 oysters shucked in 20 minutes?
45 divided by 20 is 2.25 oysters/minute.
That’s about 27 seconds per oyster.
Not amazing, but at least you now know where you stand. That's clean data.
From here, you can estimate your own timings (making it more likely you’ll ask for help if you know you’re behind), focus on small wins (even just 10% faster per week, giving you momentum in the progress you’re making), and know for certain you’re getting faster (instead of just shrugging your shoulders and saying “I guess I’m just slow”).
Performance matters in professional kitchens.
When you prioritize accuracy and remove your emotions, you unlock surprising results:
