I wasn't always a developer there , in fact I learned more about running an agency from being a line cook than from my studies or any job I’ve had since. A busy kitchen taught me to rely on a team, prepare properly, follow a method and deliver the same quality every time. Those lessons still shape how we work at Open Commerce.
I started as a dishwasher in a small bistro while I was in high school. Over the following years, I worked my way through different stations and eventually cooked on the line during evenings and weekends. I kept doing it alongside university. It taught me that being a good cook is only a small part of running a good service.
In a kitchen, there is a method for everything. Take an onion. I learned to cut rings and to dice, depending on what the dish needed. When you dice, the pieces need to be the same size. Otherwise, one burns in the pan while another is still undercooked. Preparation is about understanding why each step matters, then doing it properly every time.
The same goes for the team.