Imagine you’ve given up the world of software to become a master chef. After years of study and practice, you’ve reached the top of your profession. One day you receive the ultimate invitation: to cook for 500 attendees at a $10,000-a-plate fundraiser. A limo takes you from your chartered plane to the venue, and you and your cooks walk confidently into a kitchen... only to stop in shock. The kitchen is a mess: rotting food, unwashed cooking implements, standing water in the sinks. It’s the morning of the event. You have 12 hours. What do you do? You roll up your sleeves and start cleaning. As
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