MT / Vol. 2026 · Issue 05 · Resources

Reads, notes, recipes.

Forty-six articles across six grounds, sales, management, travel, food, sport, culture. Not content to fill space. Notes I take when a topic keeps gnawing at me.

— I often get asked why I tag "food" on a B2B site. It's deliberate.

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43 articles
Sales Selling to an executive committee: listen, partnership, educate. And why almost nobody really does it Sales Learning isn't transactional. It's cultural Sales BANT, MEDDPICC, Challenger: choosing your sales methodology Sales MEDDPICC in practice: the field behind the acronym Sales Complex sales discovery: three steps to map an account Sales The realistic forecast: stepping out of pipeline illusions that ruin a quarter Sales Why a playbook changes everything in a sales team Sales Cold calling isn't dead — it just changed its face Management The processes that make a team resilient to departures: why I'm no longer afraid when someone leaves Management The firefighter manager and the builder manager: why the second always wins long-term Management The five dysfunctions of a team, a field re-reading Management Onboarding an AE in 90 days: the plan I actually use Management The weekly 1-1: the most underrated tool in sales management Management Radical Candor: why nice feedback is failed feedback Management Situational Leadership: why one management style doesn't fit all Management The GROW model: structuring a debrief without turning it into therapy Management RACI: the matrix that saves cross-functional projects from chaos Management Hiring a public-sector AE: the three questions that actually filter Travel Thailand, an economy in quiet transformation: what the headline numbers miss Travel Bangkok, two years later: what Thailand permanently shifts in you Travel Sau, "Les Corons" and an RC Lens jersey in Hanoi Travel Madrid, three years on: what still keeps me here Travel Lisbon, slowly Travel Tokyo, between tradition and technology: what struck me Food Madrid eats in many languages: my map of the city's world cuisines Food Homemade pad thai: the Bangkok recipe that took me five years Food Tom kha gai: the Thai soup I still mess up half the time Food Som tam: the green papaya salad with ten ingredients and three minutes Food Flemish carbonade: the version I only serve to people I love Food Moules-frites: why everyone overcooks the mussels Food Bacalhau à brás: why Portugal taught me not to fear eggs Food Paella valenciana: the real one Spaniards don't serve to tourists Food Hanoi pho: why we never really make it again at home Sport The beauty of the collective: what team sport teaches about management that no book will tell Sport Number 10s: why I keep mourning a beauty that's fading Sport RC Lens and data: how a club from northern France became a recruitment case study Sport Running Chamartín and Las Tablas in the evening: my commercial ritual Culture Louvre-Lens: a museum as a political act Culture Thai culture: what you learn living there that no guidebook tells you Culture Korean cinema and series: always a message, always an ending Culture Nine films that shaped me, and what I still think about them Culture Skyscrapers: why I still can't get tired of them L&D Transfo. The glocal approach in language training: why uniform programs fail
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