The broad field of knowledge work is in a similar place today as the craft of cooking was in 1859.
Our labor is difficult, but undervalued. We spend way too much time thinking about how to get things done, versus doing them. We approach each new task and project as if it was a completely blank slate, requiring an entirely new approach.
Our careers as knowledge workers are starting to look a lot like chefs – non-linear, itinerant, based on gigs, demanding flexible collaboration with a constantly changing group of collaborators.