good chains

“If you open your mind, you will learn wherever you are.”

Jacques Pépin | 1935 - |
American-French celebrity chef, writer, and culinary educator

Pépin was quoted saying that for a New York Times article you might find inspiring and/or useful as a development tool with your team. (Read it and then discuss it. Discussion question ideas below.)

The primary message of the article reinforces the fact that if you approach your work (as difficult and unenjoyable as it might be at times) as an opportunity to learn and prepare you for the work you might better enjoy later, everyone wins (including you).

Chefs, known and unknown, talk about their humble first work in chain restaurants and how much it helps them now in their more upscale restaurant work.

Another thought I liked from the story...

"Chipotle, on the other hand, was much more democratic, she said. “It was like, ‘Hey, you are older than me, but we still have to deal with the same terrible customers and we still make the same $7.25, so how about we try to work together?’ There wasn’t a lot of room for ego."

My thought: How nice it would be if there were no egos in the room at all? (It'd be this nice.)

The full story (less than 10 minutes to read)...

Current Job: Award-Winning Chef. Education: University of IHOP. The nation’s chain restaurants don’t reap much critical praise, but many high-end chefs say they got a priceless, practical education there.

Questions below...

Smile & Move. Be happy. Do great work. Get the book.

Questions...

Ask everyone to read the article and reflect on it for about 5 minutes, making notes of their thoughts. Then discuss it.

  • Who can share the main point of the article?
  • What 1 thing did you find most interesting? (1 thing increases the chances for more group involvement.)
  • Who else would like to share their 1 thing?
  • Does anyone have something to share that surprised them?
  • Who can share something they disagreed with?
  • How did you feel about the [INSERT A POINT YOU WANT TO HIGHLIGHT]?

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