Technology doesn’t have tastebuds!
In this episode of betterthinkers, I sit down with my older brother Lloyd, a Newfoundland-based 🇨🇦, seasoned Red Seal chef with over 30 years of kitchen experience across Canada. But this isn’t just about food. It’s about the kind of knowledge that lives in the body—not the cloud
We talk about why AI can’t taste or feel texture, how timing and intuition rule the kitchen, and what it means to manage chaos in a space where pressure never lets up. From fine dining to high-volume camps, Lloyd explains how real expertise builds under fire—not in textbooks.
This conversation is a masterclass in procedural knowledge, perspectival awareness, and thinking on the move. It's also a reminder that some of the most valuable thinking happens not in quiet reflection, but in the heat of the moment—while sautéing onions, adjusting mid-crisis, or scrubbing pans while the timer ticks.
📍 Listen in if you're curious about:
What kind of thinking lives not only in mind but in body as well.
Why skills can't be "prompted"
What managing under pressure and unpredictability looks like
Share this post