
I don’t eat at many expensive restaurants, but that plating reminds me of watching the old Japanese Iron Chef episodes, and how 90’s the food presentation is. Sometimes I look at the (probably delicious) dishes made on that show, and the presentation looks as unappetizing as a 1960’s salad jello. I lack the right words as a culinary critic, but this style seems like “what people 30-40 years ago expected fancy food to look like”.
At my last job, there was no planning of work/projects. Like, there was a general plan of “We need feature X by Q3 and here’s what it should do”, but nothing about breaking work down into smaller units or prioritizing different tasks.
The manager would drop an email: “Hey, can you do …” and that was it. Now it’s another thing to throw down the waterfall. Big surprise, the same bastard would harp about how the project was underperforming!