Supper in the kitchen
After work, Thiago cooks the way he builds a model—mise en place first, variables labeled, heat controlled.
Olive oil warms, onions soften, and he times each step like staged cash flows. He tastes, adjusts salt, and writes tiny notes on ratios for tomorrow’s try. Cooking keeps his intuition honest: inputs matter, sequence matters, and overfitting tastes bland.
When friends drop by, he plates simple Spanish comfort—garlic shrimp, tomato bread—and talks about optionality: keep a base sauce, branch with peppers or saffron.
By dessert he has a relaxed mind and a fresh set of hypotheses for morning forecasts.