For those of us past year 20, how are you still learning without burning out? I block a 20-minute tasting lab at 3:30 every Thursday — one new vinegar, two herbs, one technique — and have a junior cook teach back, which keeps me honest and builds their confidence.
Moved it into lineup: 15 minutes at 3:15 on Thursdays — one vinegar, one herb, plus a constraint (no-heat prep) — and whoever’s on garde manger has to apply one swap on a low-risk dish that night. > have a junior cook teach back — I rotate the teacher, cap them to two items, and we snap a photo + one note into a shared doc so it compounds. Once a month I swap the lab for a 10-minute producer Zoom to break the pattern without extra hours; would folding it into service like this work in your kitchen?