We slurp shot glasses of olive oil and aerate them in our mouths as if it were a wine we were trying to know. During an interview with the New York Times, she said, “The one thing I see that consistently separates the chef from the home cook is that we taste everything, all the time, before we commit it to the dish, right down to the grains of salt. Gabrielle Hamilton, a chef in New York City, provides a good example. It offers a signal of whether they are making progress or need to change course. Each little measurement provides feedback. If you want to stick with a habit for good, one simple and effective thing you can do is keep a habit tracker.Įlite performers will often measure, quantify, and track their progress in various ways. This article includes an excerpt from Atomic Habits, my New York Times bestselling book.
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