Who are we ?

 
Mehran Janfeshan Arman Nasrollahi
Senior Developer at Master Network Solution Team Lead at Xchanging
What I do ? What I do ?

I work on everything that is related to programming and coding.
I believe that a real programmer was born naturally as a programmer. Ability to program
is congenital
not adventitious ! however, natural
programmers must improve their knowledge every day.

I work on Enterprise Data Warehousing
team as a Database Admin and SSIS Developer
What am I watching? What am I watching?
Dexter,Oprah life-class,Suits
Dexter
 linkedin Twitter  linkedin Twitter

3 replies

  1. Cool blog!

  2. I heard the saying “if you are good in math, then you can be a good programmer” and also the opposite that if you are not good in math then you should do another thing instead of programming.
    I don’t really think math is really too important for this art, maybe for creating some algorithms, but you need logic and that’s a part of math.
    I knew people excellent in math but couldn’t write a line of code. I don’t know why.
    Remember this from Ratatouille.
    Anton Ego:In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the *new*. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto, “Anyone can cook.” But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist *can* come from *anywhere*. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more.

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