There’s a massive difference between doing a job and mastering a Trade. In a busy Service, it’s easy to fall into the "good enough" trap. The plate is okay. The grind is close enough. The edge is fine for now. But the Artisans who really stand out are the ones who obsess over the 1% that most people don't even notice. I’ve been talking to a few of our resident Chefs and Bakers, and the one thing they all agree on is that mastery is just a series of small, intentional choices made under pressure. Let’s talk shop: What’s a "small" detail in your craft that separates the amateurs from the pros? - For a Chef, maybe it's the way you rest the meat. - For a Baker, maybe it's the humidity in the room. - For a Sculptor, maybe it's the angle of the light before you make the first cut. Drop one professional detail below that the average person usually overlooks.

I wanted to keep things simple: DEGU is just a place for us to hang out and get better at the things we love doing. I’ve reached out to some friends and experts who are going to be dropping in soon to show us how they do what they do. We’ve got: - Top chefs (sharing actual kitchen secrets). - Chocolatiers and servers (to talk about the little details that matter). - And a world-class sculptor (who is going to show us some pretty incredible stuff). There will be much more... The goal here is pretty straightforward: a space where legends share wisdom and rookies master craft, without any of the ego or pressure. While I get the first few videos ready, I’d love to know who’s here! Drop a comment and let us know what you’re working on or what you’re interested in learning. Whether you’re a pro or just starting out, we’re happy to have you. Talk soon!

A little tip before our experts arrive... While I’m getting the first demonstrations ready with our chefs and experts, I wanted to share one small thing that changed how I look at "mastering a craft." Often, we think we need to learn 100 new things. But usually, the Legends aren't doing 100 things differently - they’re doing two or three basic things perfectly. For example: - In the kitchen: It’s not the recipe; it’s how you control the heat. - With wine: It’s not the price; it’s the temperature of the glass. - In sculpture: It’s not the stone; it’s how you see the light. I want to hear from you: What is one "small" thing you’ve learned in your own craft that made a massive difference? It could be a specific tool you use, a 5-minute habit, or a piece of advice you’ll never forget. Drop it in the comments. Your "small" tip might be exactly what a Rookie needs to hear today.