If you've ever made a curry at home, then you know that for some reason it tastes better the next day after it's been in the fridge.
There's obviously some chemical explanation as to why that happens.
Fortunately for you dear reader, I'm not here to explain chemistry. I just like making observations.
Here's another one:
If you let a curry simmer slowly on the stove when first cooking it, the flavour gets more concentrated and therefore, it tastes better.
This is an interesting duality, isn't it?
You can make something taste better by heating it up slowly or by cooling it down slowly.
Let's translate this analogy.
If you want to produce something of high quality, you can increase the intensity with which you approach it (heat up) or increase the length of time you spend on it (cool down).
Interestingly, we can also learn from this analogy that there is such a thing as too much intensity and too much time.
Heating food for too long, even at a low temperature, can cause it to burn.
If food sits in the fridge for too long, it to go beyond the point of being safe or palatable to eat.
Too much intensity can cause burn out. Too much time can cause a whole host of things, let's just pick analysis paralysis as one.
At some point, you have to eat the food.
At some point, you have to ship the product.
When is that point?
I have no idea.
The lesson from cooking is that if it doesn't taste quite right this time, we can just try again tomorrow.
