A line cook can create perfect menu items by following recipes. A chef can create new dishes on the fly, improvise when needed, and handle unexpected situations. The chef also usually gets to wear a cool hat.
I recently noticed a pattern among some presales engineers (SEs) that reminded me of my early days in food service. There are SEs who excel at delivering polished, rehearsed demos that they can execute flawlessly as long as the script doesn’t change and nothing unexpected happens.
Read more