Intro from Rob: In the car today I realized two things. One, I have been a terrible host. Multiple guest posts got stuck in the pipeline while I focused on PowerPivotPro School. Much effort went into these articles and I apologize to all of you who have been waiting patiently to see them shared. My original post idea for today will wait.
Today we start with Anne Walsh, who you will see employs a very different “lens” than the one typically used by yours truly. Except for her movie and pop culture tie-ins – those are quite consistent!
The 2nd realization was triggered by Anne’s references to Ratatouille. Remember the line “anyone can cook?” And how that rankled the elitist chefs? There’s a strong parallel there in my belief that “anyone can business intelligence.” As long as they savvy Excel, that is :) Onwards…
What Excel users could learn from Masterchef or why preparation is so important!
By Anne Walsh
Colette: [Linguini is making a mess at the kitchen] What is this? Keep – your station – clear! When the meal rush comes, what will happen? Messy stations slow things down. Food doesn’t go, orders pile up, disaster! I’ll make this easier to remember: keep your station clear, or I WILL KILL YOU! (Taken from Ratatouille)
Taken by Denis Won
Before we begin, let me point out that while I respect Colette’s fierce commitment in Ratatouille, I am not espousing her approach to her co-workers! But if you have ever had to start doing something that required a well organised list only to find that it was actually all over the place – you may have some empathy for her..
In this side of the world, (Europe), we have a programme called Masterchef (UK and Ireland) in which amateur cooks are asked to prepare dishes which are then evaluated by two master chefs.
However I always notice that a key part is glossed over. The chefs work in an environment with great well prepared ingredients and top notch equipment. You don’t see them running out because someone forgot the vanilla essence…
Alas in the Excel world, we start well before that. We usually don’t have any minions to get our saucepans, knives and source perfectly shaped tomatoes. Usually we have to assemble our lists (often with blemishes and long gone sell by dates) so this is where I want to start. We have to go to the market to get the ingredients, and prep them.
Read the rest of this entry »