I’ve been watching French Top Chef (the best Top Chef, fight me) with my wife again, and I’m always impressed by how often the mentoring chefs, all with multiple michelin stars and years of experience, can just guess that a dish will work or that it will be missing something.

By far, whenever a chef points to an error (not a risk, an error), it's then immediately validated experimentally: either the candidate corrected it and the jury comments positively on that aspect of the dish, or they refused to and failed because of that aspect of the dish.

Obviously, this incredible skill comes from years of cooking experience. But at its core, this is one of the fundamental idea of epistemology that experts and masters rediscover again and again in their field: static analysis.

The core intuition of static analysis is that when you write [...]

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