From IT to the kitchen: why IT projects fit surprisingly well

The first time I stood in the middle of a busy dinner service, I had an unexpected thought: this feels suspiciously like an IT project.

Orders streaming in. People giving each other short updates. Everyone knowing exactly what their role is. And an end result that only works when everything lines up perfectly.

The only difference is that this time it isn’t about software, but about plates that need to reach the table at exactly the right moment.

On paper, the step from IT to a professional kitchen seems enormous. For years I worked on projects, systems and teams in IT. Then I ended up behind the stove. For many people it feels like a leap between two completely different worlds.

But the longer I work in a kitchen, the clearer it becomes: the principles are surprisingly similar. Planning, preparation, communication, teamwork under pressure and continuous improvement. In both project management and professional kitchens, everything ultimately revolves around those same things.

(On this site I often write about how technology, work and daily life intersect. See for example my article: “Why I replaced my WordPress site with Hugo”.)

Why preparation determines everything in a kitchen

In project management, preparation often makes the difference between a smooth project and one that derails. Without a clear scope, planning or structure, problems inevitably appear sooner or later.

In a professional kitchen the same principle exists. It’s called mise-en-place. Literally, it means putting everything in its place.

Ingredients are cut, sauces prepared, garnishes arranged and workstations set up before service begins.

If the mise-en-place is not in order, chaos begins the moment the first orders arrive.

Suddenly there isn’t enough sauce, something still needs to be chopped or a pan is in the wrong place. That costs time, creates stress and directly affects the quality of the dishes.

The principle is exactly the same as in IT projects. Good preparation makes execution predictable. Poor preparation makes everything harder later on.

Service: a live operation

During dinner service the kitchen becomes a dynamic environment where everything happens at once. Orders come in, dishes need to be finished simultaneously and the timing has to be precise.

It strongly resembles a live moment in an IT project, such as a major release, migration or critical deadline.

Modern professional kitchens usually work with different stations. Orders are sent from the POS system to multiple stations, each responsible for a specific part of the dish. This system closely resembles the classical brigade de cuisine.

The hot kitchen prepares meat or fish, while the garde may handle cold garnishes.

A dish often consists of multiple components prepared simultaneously at different stations. The success of that system depends entirely on timing and communication.

“The moment you recognize it for the first time, you realize just how strong the similarities really are.”

Roles and responsibilities

In a project team everyone has a clear role. Developers build functionality, testers guard quality and project managers monitor planning and progress.

Professional kitchens work in a surprisingly similar way.

Each station has its own responsibility. The hot section, garde, desserts or the pass all play their role in the process. When everyone performs their role well, dishes move through the kitchen in a smooth rhythm.

Working under pressure

Many people think the biggest challenge in a kitchen is cooking itself. In reality, the real challenge often lies in working under pressure.

During a busy service dozens of dishes may be in different stages of preparation at the same time.

You see the same dynamic in IT projects, especially during major implementations or critical deadlines.

The difference between stress and control often lies not in the number of tasks, but in the structure of the work.

Continuous improvement

Another striking similarity between project management and the kitchen is the idea of continuous improvement.

In IT projects, teams often evaluate afterwards. In modern development approaches such as Agile software development, this is even a fixed part of the process.

• What went well?
• What could be improved?
• How do we prevent the same problems in the future?

Professional kitchens do something similar after service. Those small improvements make a big difference over time.

Structure as the foundation of creativity

A common misconception about cooking is that it’s mainly about creativity.

Creativity certainly plays a role in developing dishes, but in a professional kitchen structure is just as important.

Without structure, creativity quickly turns into chaos.

The same applies to projects.

Two worlds, the same principles

If you place IT and the kitchen side by side, they appear to be completely different worlds.

One revolves around systems and software, the other around ingredients and dishes.

But beneath the surface many principles are surprisingly similar.

Perhaps that is why someone with a project management background can feel surprisingly at home in a professional kitchen.

At the end of a successful IT project there is a working system.

After a good service there is also a satisfied guest leaving the restaurant with a smile.

And honestly, that remains a particularly satisfying kind of project result.