It’s finally Foodie Friday again and something I cooked last week sparked a thought. I was trying to find a recipe for a dish I liked and found several versions, each slightly different. The one thing that they had in common, however, was how they were prepared. The process of pulling the dish together was nearly identical in every example. Each used a few common terms to represent techniques: saute, fold, and others.
(Photo credit: Wikipedia)
This reminded me of a very basic thing I heard a long time ago: it’s learning techniques that matter, not learning recipes. One of the world’s culinary masters, Jacques Pepin, wrote a book decades ago called “La Technique” which is an encyclopedic look at everything from boning out a leg of lamb to making garnishes out of fruit. As a cook, learning technique is what frees you up to explore food and create your version of anything. It’s a process that never ends, by the way. Despite my years in the kitchen, I’ve only learned to sous vide and to use a pressure cooker in the last couple of years. Both techniques have become skills I use on a regular basis now.
Of course, this thinking doesn’t just apply to cooking. If you play a musical instrument, you’re probably aware that you spend an inordinate amount of time learning everything from how to hold the thing, the proper fingerings to produce certain notes, and what notes are in which scales. As a guitar player, I learned patterns, bends, and hammers as well. Once you understood what each of those techniques produces, you were freed up to make music: YOUR music.
Business isn’t any different. The problem, however, is that many folks don’t take the time to understand that they must learn technique before they can make their own music or create their own food. They try to produce the recipes that make for success in business without having the skills required. Without those techniques, the results will take far longer, if they’re achieved at all. Moreover, it’s nearly impossible for them to make their own music.
Which techniques? Analyzing, communicating, synthesizing, negotiating, budgeting, and presenting are good places to start. There is another dozen I could add to the list, but You get the point. In the office or in the kitchen, having an understanding of the basic techniques which underpin business or cooking, respectively, is a critical element in your success. Otherwise, just trying to duplicate someone else’s recipe will be the best you can do, and even that might be a long slog. Make sense?
I assumed that was some sort of regulation imposed on beer, wine, and booze makers since it’s the sort of thing I caution clients about doing all the time: preventing the user from completing their task as seamlessly as possible. As it turns out, 
Consult Keith 