The elements of a perfect meal are entirely subjective, from the choice of food to its temperature to the time of day its served and even what drink to pair it with. Not a problem when you are getting in the car for the perfect midnight snack, but a big problem when you are working with others to create that perfect meal for you, them, and others. Particularly if it’s a meal that has metrics tied to it and must reflect both organizational culture and values.
We are making meals all of the time, with the work that we create, the marketing that we do, the person we are being. If your goal is to interest others in what you are serving them, a real, vulnerable discussion about the meal (and the meal-making process) is a very good thing.