Comment by FeteCommuniste
16 days ago
Right.
It's like learning to cook and regularly making your own meals, then shifting to a "new paradigm" of hiring a personal chef to cook for you. Food's getting made either way, but it's not really the same deal.
No, it's more like moving from line cook, to head chef in charge of 30 cooks.
Food's getting made, but you focus on the truly creative part -- the menu, the concept, the customer experience. You're not boiling pasta or cutting chives for the thousandth time. The same way now you're focusing on architecture and design now instead of writing your 10,000th list comprehension.
Except the cooks don't exist anymore as they all have become head chefs (or changed careers) and the food is being cooked by magical cooking black boxes
Sure, but the point is you're now doing the most creative and satisfying part. Not the drudgery.
It's not that you've stopped doing anything at all, like the other commenter claimed in their personal chef analogy.
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