This series of posts about how people think has got me excited as it is fascinating trying to get into other peoples heads and work out their thought processes. I am sure there are more learned studies but in this series I am trying to draw out what we can learn, from a business persective from finding out how people think.
This morning, after a great curry last night, I thought I would focus on the Chef - the creater of great food, and consider how they think.
The first thing the chef needs to do is to understand his/her customer. What will people want to eat - think abouut demographics, what sort of customer would be eating what food? Once this has been established the next step, I guess would be to design a menu - something that will attract and satisfy the sort of customers who will be eating the food.
Once the menu has been formulated the necxt step will be to test it - is this the right type of food, does it tase good, will it sell (if its a commercial kitchen). Assuming it works the next step would be to source the right ingredients. Chef's are very partcular about the quality, and provenance of their ingredients.
Next comes the actual cooking itself - this is a balance between formula and feeling - there will be some rules to abide by but a lot of it goes on the taste itself with the chef adding seasoning to just get the right balance of the four tastes - salt, sour, sweet, bitter. There is supposidly a fifth taste called Umami which is a 'meaty' or savouriness but the experts are still arguing as to whether this is a real taste or not.
Lastly the presentation of the food is vital to the person consuming the food - if it looks good it tends to taste better.
So what can we learn from this?
- Understand your customer - what do they want what are their demographics?
- Create a product, service, proposition, solution to meet their needs
- Check your idea out with the customer - is this what they really want?
- Make sure you have the right ingredients - people, information, resources etc.
- Follow the formula - whether this is a a project plan, a management framework or your own thoughts.
- Seasnon the solution - make sure you have the right balance - can you add something to make it 'taste' better.
- Lastly think about the presentation - does it look good
I think this covers most of the key steps. I could have included things such as portion control, the different roles in the kitchen, the preparation of the foods and I am sure there are many more steps that might be in there but I thought these were the ones that were most relevant.
What are your thoughts on this?