Leveraging perception and multiple intelligences ...
We perceive and interpret information using a number of our senses.
If I take the example of a French baker as an example. They will take into consideration a whole range of perceptions to arrive at the perfect patisserie. Its taste, color, smell, texture, shape, size, temperature, sound, and with what other foods it is best consumed. All of these things are measured, usually very precisely in order to obtain the very best result and perfect compliment to your meal.
This also applies to our way of perceiving all things.
We often think of things, ideas, processes, even people in terms of a chosen perception. This can be by using numbers, words, images, music (or sound), natural things; like animals, plants, and the environment, by movement, and by interpersonal reactions (reactions between people), and intapersonal reactions (reactions within myself).
I can be good at one or more of these ways of perceiving things. I could be good at all of them but to a greater or lesser degree. A first class boulanger will have the skill to perceive, measure, and combine the perfect blend of all these aspects of the food they produce to create world class products.
The same is true of our mulitiple intelligences. I can be accomplished at just one of them to a high level, or several of them even, maybe to a lesser extent, or I might even be very good at all of them to a good level. A film director needs to understand both maths and art, sound, movement, and images, background, and how to provoke a reaction in others and between characters.
In my work it's useful to know which of these I do well at, which I excel at, and which I am less comfortable with. This can help me manage my expectations of being 'a creator', 'a director', 'a manager', or 'an executor' within my professional sphere.