It’s Friday and the topic, of course, is food-related. I was speaking with a friend of mine the other day and he mentioned that his business used to remind him of a cook and a couple of helpers but now it’s a big kitchen and the cook has become a chef. As we kept talking, it was obvious to me that the guy had NOT become a chef – he was still a cook and that’s the business point I want to make today.
I hear lots of folks complain about chefs (most of them celebrities now) who have six or ten or more restaurants. “How can they run the kitchen from 1,000 miles away?” is the common question. But they can because they’ve learned not to cook and that’s what my friend’s boss needs to understand. Continue reading
Consult Keith 