Controlling Change

Thank you all for your support and suggestions for our now updated website.  We are still welcoming all input for ease of use and other suggestions.  I like many Chefs need to and are adaptable to change.  This is why their diverse and creative curiosity leads them to new and exciting products, technique and presentation.  Though we cannot control change, we put controls in place to be able to respond and adapt quickly.

Having Controls in place can have a major effect in the guidance of the behaviors of employees.  They can allow a company to align, having symbiotic relationships that are needed to achieve common goals.  People’s behaviors are unpredictable.  On this premise, the vitality of an individual or company is contingent on their ability to adapt to change when necessary.  Whether an unforeseen terrorist attack, a meltdown of a database, accommodating a special request from a customer, or something as simple as someone calling in sick to work; Contingency plans, continuity of business plans (in case of emergency), but also continuity of business in terms of leadership succession, are important. 

Brillat Savarin said it best, “Tell me what you eat, and I will tell you what you are.”

If I were an ingredient, I would be a chicken!  Why would I be a chicken you ask?  Not because of the notion I would run from everyone or everything, but something totally different entirely.  As a chicken I can be simple or elegant. Every part of me is usable. And every part of me can be used in so many ways: soup, garnish for soup (Mousses, quenelles, diced or shredded), ballotines for buffet presentations, liver (fried or chopped, flan or tian), and canapés (breaded, fried, seared, marinated), roasted, poached, or braised. The best part of all is I am used worldwide by many cultures for what I feel is the most important thing in the world. I am at the dinner table surrounded by family.