Tag Archives: Cook

November 9, 2012 · 11:42 am

The Confit Solution

For our Foodie Friday Fun this week, let’s examine  confit and what it tells us about business.

Duck confit with salad

(Photo credit: Wikipedia)

I’m thinking specifically of duck confit, one of my favorite foods, but the process is often used with fruit or vegetables such as onion or garlic.  For those of you who’ve never experienced it, duck confit is made by salting the duck, generally legs, and letting it cure with some herbs for a day or so.  The salt is removed and then the legs are poached in their own fat at a low heat.  In a way, it’s a fancy version of barbecue  where meat is spiced, left to cure a bit, and then slowly smoked to add flavor and render the fat.  The result is a rich-tasting product that can be heated (particularly to crisp the skin) and eaten as is or shredded to use in other dishes.

Interesting, you say, but what does this have to do with business?  The beauty of confit to me is that the key to the dish isn’t fancy external additions but, rather, the technique.  The main ingredients – the meat and the fat – are right there when you begin (OK, you might need some additional duck fat to cover the legs when cooking but stay with me here).  That lesson is often lost on us in business.

It’s hard for someone who makes a living parachuting in to help companies to say this, but more often than not the keys to success are already in place.  What happens is that managers tend to make things too complicated by searching for external resources or solutions when the ingredients they need are already on hand.  Confiting something is nothing more than a deep, gentle immersion in something that’s already there – fat for meats, sugar for fruit.  Instead of cutting off the fat and discarding it since it’s often seen as a problem, it becomes the key to the dish.  How much better off would many businesses be if they allowed all of their resources to shine instead of writing them off as “just” an accountant or secretary or junior analyst?

There’s a Shakespeare quote of which I’ve always been fond – “The fault, dear Brutus, is not in our stars, But in ourselves…”  That’s confit, and good business advice in a nutshell.  What’s your take?

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October 26, 2012 · 10:40 am

Eating What You Don’t See

For our Foodie Friday Fun this week, let’s take just a minute to think about what goes into you receiving a simple plate of food at a restaurant.

English: White House Executive Chef, Cristeta ...

(Photo credit: Wikipedia)

I’ve been with many folks who order and scarf down their meals without a thought as to the enormous enterprise that went into making that dish happen. I know they thought about if the food was good and if the service was up to their standards. They didn’t really consider, however, all the other elements that go into a great meal.
Consider how much work goes into that one plate of food. Someone (the chef) has to plan the menu and order the components. When those ingredients show up at the restaurant, they need to be inventoried and broken down (by prep cooks) into products with which the line cooks can work. Primal cuts are broken down into steaks and chops. Cases of potatoes and bags of carrots are peeled. All this before the real prep work begins. It’s an assembly line of sorts although we don’t think of kitchen work as a manufacturing job.

Prep cooks give way to the line cooks who actually fabricate the dish for you. In between are the servers and the rest of the front of house folks. All these people need to be hired, trained, supervised and paid. What’s the business point?
The point is that we don’t notice, nor should we. Most of us are in the same boat.  When I was teaching I knew that for every hour of classroom time there would be another hour or two of prep that the kids never saw.  A simple budget presentation of one slide can involve dozens of people and hundreds of hours of prep yet the only time that anyone asks about the process is when something is out of whack.  That’s really the business point.  Apple is famous for doing technology that “just works.”   Web pages and sites involve thousands of hours of design, coding, and creativity but we tend not to notice that until something broken.  We don’t think about how our cars were built and designed until something is wrong.  The list goes on and on.

Cooking in a professional kitchen involves something unknown to most jobs – the physical reproduction of a product, from 50-60 times a day, presented in a seamless manner.   Like the proverbial swimming duck, there’s an awful lot going on under the water.  We might just be most successful when no one knows that but us!

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September 14, 2012 · 8:34 am

Naked In The Kitchen

For our Foodie Friday Fun today, let’s get naked.

Ingredients

(Photo credit: Beyond Elements)

Not in the clothes sense – in the foodie sense.  You see, to me the hardest challenge for a cook is to cook something like a roasted chicken.  There’s not a lot of technique to hide behind and generally the seasoning is pretty simple.  Maybe there’s a gravy which is a simple pan sauce but there’s certainly no highly refined, triple-reduced sauce with which to drown the improperly prepared protein.  The quality of the ingredients is naked, as is the cook’s ability to capture and present that quality.

I’m a fan of simplicity in the kitchen as well as in business (an after all, that’s what the screed is about!).  I don’t do molecular gastronomy. I look for great ingredients, prep them using relatively basic techniques (but I practice those basics a lot) an deliver them to the table with a simple presentation,   In short, I try to let the goodness speak for itself.

Ideas are the same way.  Don’t muck up the basic goodness with some overly complex sauce.  Respect the building block, nurture it along carefully and get out of the way of the underlying strength of the idea.  People too – they’re the great ingredients of every business.

We conceal ideas behind layers of complexity and like a heavy sauce that complexity can mask what’s good or bad about what’s underneath.  Generally, if what’s underneath is really excellent, you want it to shine on its own , so when I encounter some idea or business model that’s overly complex I assume there are some serious flaws within.

I like elevator pitches.  They’re the business without the clothing of complexity.  I like one page term sheets – they’re deals without the sauce of lawyer language.  It’s really hard to make a lot of complicated business issues simple.  When you do though you’ll be surprised how much more clear (and delicious!) they are to all concerned – if they’re any good, that is!  If they’re not, you’ll see it right away.

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