Foodie Friday and today let’s visit a question that was asked of me a couple of weeks ago. If you had one more meal to eat before you threw off this mortal coil and left us forever, what would it be? In fact, the same question was the subject of a 2007 book called “My Last Supper” in which it was answered by chefs. There was a lot of foie gras, a lot of caviar; and there was a lot of fried chicken, too. They chefs kind of broke down into two camps. There were the ones that had sort of the memory meals – their mom’s Sunday Gravy, for example – and there were people who went the fancy route of elaborate preparations.
What was notable was how often it came down to the ingredients. Generally, they wanted very simple ingredients. I think answering the question does that. Which is the business point today.
When you focus on one more meal you reflect of what you’ve enjoyed eating but it’s more than that. I think you get to the root of your own food style – simple vs. complex, technique driven vs. flavor based. You think about what is important. Businesses need to do that too (well, the people who manage them!). The last meal question demands focus. We separate the good from the great. We figure out what’s important. How can that not be an essential part of every businesses plan?
I’ve given it some thought and I don’t really have an answer yet. There are so many things I would want one more time. I’m sort of leaning to a meal that’s a composite of some great Italian food and some wonderful Cajun dishes but I’m torn. There was a simple dish of linguine and clams I had in Venice that made me weep (seriously!) that might be a candidate. I’ll keep pondering it. We all should do so for our businesses too – not about a last meal but about what’s important to us. What are the simple ingredients that make our business work? What is our essence?
You agree?
Consult Keith 