Friday again, so let’s talk about food. I was doing just that with a friend if mine the other day about Mother Sauces. In classical French cooking, these are the basic sauces upon which all other sauces are built.
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Yes, he’s a trained chef and we were discussing the menu for the restaurant he is opening. I was telling him the acronym I use to remember them – it’s “Bring Elvis His TV” – Bechamel, Espagnole, Hollandaise, Tomato, and Veloute. Interesting, I know, but why is this appropriate in a space where we talk about business? Because it got me thinking about what the Mother “sauces” are for business folks – what are the basic traits one needs to posses and upon which all other skills are built?
Consult Keith 