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Software and hardware companies
This is a biased point of view. It is biased because most of the companies I worked for are hardware…
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Dirty work of NDB pipeline
During the lunch meet, we shared our experience working in a new business unit in a large corporation. The common…
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Two folder layering of SharePoint document sets
SharePoint document set has a limitation: two document sets can’t layer naturally and metadata is encouraged. This enforced a hard…
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Annual theme
Over the years, I transitioned from New Year resolutions to birthday personal reviews. (links to turning 32, 34, and 35)…
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Meet people to meet ideas
Almost fifty days into writing, one thing became apparent: the lack of things to write about. There are things I’m…
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Collect prompt templates
Prompt library is extremely helpful only when I started collecting prompts. One way is to turn an occasional chat into…
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5 fear and purpose crossovers
Throughout this 4 year experiment of trying to write and document, there are 2 elements that determined the action (or…
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Crossover point of fear and purpose
Leaving my previous job was, both, the most scary and blessing career decision I made. I was comparatively young when…
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初心 by 江振誠
81 一旦自滿，就不會進步 109 這是一件我所認同的事情，那就勇往直前放手去做吧 122 存錢對我來說並不重要，重要的是在法國這段時間，我要如何投資自己的料理廚藝 125 我跑片法國各地，去最好的餐廳，點最好的料理，詳細記錄心得及過程中延伸的靈感 135 我催眠自己去了解法式美味的意義，完全不以固有的成見、個人的角度批評任何一種料理，發自內心地全然接收 137 成功的背後只有堅持，沒有僥倖 149 主廚所調製的醬汁對我而言可能太鹹了，但我壓制住自己感官 太鹹 的反應，反而不斷自我催眠，記住了，這才是對的味道 153 在法國，餐廳經營的所有事物都以主廚和料理為中心，主廚是一家店的靈魂，主廚的特質會影響一家店的風味與風格，也決定了餐廳的成功與否 173 我知道我的離開，並不是因為我在感官花園已經學夠了，正是因為不夠，所以我要試探其他的可能…