Fear of investment - What if the chef we invest in leaves to join the competitive restaurant? To which my question would be - what if an improperly trained chef actually poisons a customer in your restaurant? The danger is that the more we use the antidote, the more the loss of its power.ģ. Availability of ‘antidotes’ for coping with the risk - Be it a struggling brand or a toxic team leader - an antidote is always available to save the day. Copy pasting skill building methodology of either on to the other is a waste of resources.Ģ. The difference in risk of cleaning normal fish and fugu is huge - literally a matter of life and death. Not being able to distinguish the risk of the job challenge. Then and only then can one build a transformative team. Ensure the Format not limited to a mere workshop but something which not only helps in enhancing knowledge but also building skills by ensuring repeated application and feedback of those skills and techniques. Have a Trainer or Coach who has authenticity - actually who is skilled in that task himself / herself and has their list of successes and failures.ģ. Simply put, don't invest in people who don’t want to learn.Ģ. This is designation and experience agnostic. Have participants who are committed to improving themselves by building mastery and thereby contribute to the organisation. The approach in these cases has to change in all the 3 dimensions.ġ. No, I am not talking about people being literally poisoned - I am taking about high risk assignments like building skills in a team which is entrusted with the task of transforming products to brands, people into leaders, groups into teams, organisations into centres of excellence. This approach works for general capability building but not where the risk is similar to that of eating improperly prepared fugu. It is an exercise of numbers - quantity over quality, of nice to do rather than must do. The Format : Even if there was a presenter who himself is a qualified fugu chef having the experience of a decade and the participants are ones who want to be master fugu chefs - do you think a 2-3 day workshop format will help creating chefs whom you would entrust your customers’ lives with? The answer is probably no.Īnd yet by and large this is the approach adopted to capability building in many organisations. They will look for short cuts and tips and are not interested in developing mastery.ģ. The Participants : 10 out of your 20 chefs are participants who want to learn something ‘new’ in fugu preparation without mastering the skill of cleaning the fish. The Trainer: has never prepared fugu in his / her life but has taken thousands of 2-3 day workshops on preparing fugu through slide shows and videos,Ģ. There are 3 components you would be looking at - Whom to train ? Who should be the trainer ? How long should the workshop be? After all there are budgets to be looked at.ġ. So you decide to build their skills through a hands on 2-3 days workshop on Fugu preparation. You have 20 sushi chefs who need to be skilled in Fugu cleaning and preparation. Imagine that you are a premium Fugu restaurant owner who wants to scale up the business by opening more restaurants, which are run by skilled Fugu Chefs. I am building a case for how capability building should be approached and invested in for business transformation by company leadership. Where am I going with this ‘deadly fish’ tale? These few deaths are the result of diners eating fugu prepared by unlicensed chefs a heavy price for not placing one's life in the hands of a master. The apprenticeship culminates in the chefs having to clear a lengthy written exam as well as a 20 minute rapid demo test.ĭespite this, approximately 20 people per year suffer from Fugu poisoning in Japan and a few of them also die. Fugu chefs train for years (anything from 3 and above ) in mastering these 30 steps. The entire step from catching the live fish, cutting, cleaning and disposal of the dangerous parts is a 30 step process. They train for years to cut, clean and prepare fugu ensuring that during the cutting, the vital organs do not get punctured so as to contaminate the flesh with even the minutest traces of the toxin. These fugu chefs are not your typical sushi masters. They place their life in the hands of licensed fugu chefs. And the best is yet to come - there is no known antidote.Īnd yet despite these dangers, the Japanese consider the fugu flesh to be a delicacy. The poison is so deadly that a mere 1 gram of it is enough to kill 500 people. The toxin is concentrated in the liver, eyes, intestines and the ovaries of the fish. It contains a toxin that is more than 1000 times more potent than potassium cyanide. The Fugu or Japanese blowfish is amongst the most deadly food available.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |