02.02.26
The Recipe for Great Producing
Producers often talk about their work in terms of process – tools, timelines, and tracking. Efficiency is usually the headline. But somewhere between the schedules and spreadsheets, I noticed producing felt less like management and more like one of my hobbies: baking.
Spend enough time in the kitchen, and the parallels between baking and producing become hard to miss. At first glance, baking feels cozy and intuitive. Producing, on the other hand, sounds technical, structured, and serious. But to me, baking isn’t just about following a recipe any more than producing is just about updating timelines and tracking budgets. They both rely on the same balance of planning, creativity, and trust in a process you can’t fully control.
I’m not saying that producing and pastry-making are interchangeable skills. But they serve similar purposes. Both ask you to take an idea that exists only in your head and guide it step by step into something tangible that other people can experience.
Every baking project starts with intention. You don’t just turn on the oven and hope for the best. You decide what you’re making, who it’s for, and what kind of outcome you want. Is this a quick weeknight treat or a showstopper for a big event? That’s not so different from deciding the goal of a video or defining the scope of a project.
Then comes preparation, the least glamorous but most essential part. Measuring ingredients, preheating the oven, lining pans. In video production, this looks like scheduling, scouting locations, and lining up resources. None of this is particularly exciting, and it’s often invisible in the final product. But skip it, and everything falls apart.
And yet, despite all that structure, baking leaves room for intuition. You learn to read the oven, to notice when something looks “right,” even if the timer hasn’t gone off yet. That’s experience talking. It’s the same instinct that tells a producer when a plan looks perfect on paper but won’t survive contact with reality. These moments aren’t written into the recipe or the project plan, you earn them by doing the work over and over again
Of course, not everything goes as planned. Cakes sink. Cookies spread too much. Projects hit unexpected roadblocks. Sometimes you do everything “right” and the result still isn’t what you imagined. But rarely is it a total loss. Mistakes are lessons and you learn to adapt.
In the end, baking and producing share the same truth: the magic isn’t in the final result alone. It’s in trusting that small, deliberate actions will add up to something meaningful. Whether it’s a cake or a corporate video, the satisfaction comes from knowing that what exists now didn’t before, and that you guided it there, one step at a time.
So the next time you sit down to produce a video or map out a project, try thinking like a baker. Let the idea rise. Let it rest. And then trust your instincts to know when it’s ready to go in the oven.
Bringing her apron and action by Alex Miller
Producers often talk about their work in terms of process – tools, timelines, and tracking. Efficiency is usually the headline. But somewhere between the schedules and spreadsheets, I noticed producing felt less like management and more like one of my hobbies: baking.
Spend enough time in the kitchen, and the parallels between baking and producing become hard to miss. At first glance, baking feels cozy and intuitive. Producing, on the other hand, sounds technical, structured, and serious. But to me, baking isn’t just about following a recipe any more than producing is just about updating timelines and tracking budgets. They both rely on the same balance of planning, creativity, and trust in a process you can’t fully control.
I’m not saying that producing and pastry-making are interchangeable skills. But they serve similar purposes. Both ask you to take an idea that exists only in your head and guide it step by step into something tangible that other people can experience.
Every baking project starts with intention. You don’t just turn on the oven and hope for the best. You decide what you’re making, who it’s for, and what kind of outcome you want. Is this a quick weeknight treat or a showstopper for a big event? That’s not so different from deciding the goal of a video or defining the scope of a project.
Then comes preparation, the least glamorous but most essential part. Measuring ingredients, preheating the oven, lining pans. In video production, this looks like scheduling, scouting locations, and lining up resources. None of this is particularly exciting, and it’s often invisible in the final product. But skip it, and everything falls apart.
And yet, despite all that structure, baking leaves room for intuition. You learn to read the oven, to notice when something looks “right,” even if the timer hasn’t gone off yet. That’s experience talking. It’s the same instinct that tells a producer when a plan looks perfect on paper but won’t survive contact with reality. These moments aren’t written into the recipe or the project plan, you earn them by doing the work over and over again
Of course, not everything goes as planned. Cakes sink. Cookies spread too much. Projects hit unexpected roadblocks. Sometimes you do everything “right” and the result still isn’t what you imagined. But rarely is it a total loss. Mistakes are lessons and you learn to adapt.
In the end, baking and producing share the same truth: the magic isn’t in the final result alone. It’s in trusting that small, deliberate actions will add up to something meaningful. Whether it’s a cake or a corporate video, the satisfaction comes from knowing that what exists now didn’t before, and that you guided it there, one step at a time.
So the next time you sit down to produce a video or map out a project, try thinking like a baker. Let the idea rise. Let it rest. And then trust your instincts to know when it’s ready to go in the oven.
Bringing her apron and action by Alex Miller