You might characterize me as a foodie and I will not disagree with you. In fact, I love food. I can’t get enough of it, all within healthy reason, of course. I cook it, I share it, and I most definitely eat it. I’m familiar with food and I understand it. So when it came time to acclimate myself to the world of human capital (something relatively new to me), what better way than through the world of food and cooking?
Human capital and food are more related than you might think, and I have discovered a variety of connections (although some might be a stretch, so bear with me). The first that comes to my mind, like any great company and team, food needs a good leader to help bring out its best qualities. The ingredients, or talent, on their own each contribute something delicious, but when the leader, or a chef, properly manages the ingredients with the right tools, each ingredient shines and contributes to the taste and experience of a dish.
Once the dish leaves the kitchen and meets the table, the experience doesn’t stop there. Someone is going to eat it and they are either going to like it or hate it. That person could be you, me, or a food critic like Ruth Reichl of Gourment Magazine, or the ever-hungry judges from Top Chef. Food is assessed and reviewed, and it should be. Much like an employee’s performance, with quality feedback and criticism a dish can only improve (with a willing chef) for the next time the critic picks up a fork and pen.
Want a way to improve a dish or a menu? Plan it out. I’ve learned that having a workforce plan can help improve an organization’s performance, and I’ve also been a witness to this in previous jobs and internships - even in a job I had in a restaurant a few years ago. The workforce plan helped to ensure food was ordered, cooked, and served in a timely fashion, contributing to the overall dining experience and the business. A menu also serves as a plan for what to expect in your dining experience. Each course of a meal, whether a drink, appetizer, or entree, plays a significant role, much like the talent and skills of the workforce. And it’s okay if the menu changes from season to season, that just means the food is more fresh and better for you.
These are just a few of the connections I have made in my short journey to understand the world of human capital. Food and cooking has helped me get there. The one flaw of this strategy (or strength as I might argue) is that I’m constantly hungry.
Photo: Dyanna
