江振誠《八角哲學》帶你潛進他的思維、解析他獨樹一幟的創意DNA, 學習他征服巴黎、新加坡、東京、台北的創意、廚藝與心意



飲食是一種藝術,而藝術需要文化來灌溉,使人可以追隨前人的腳步,甚至可以超越、創新

不論你是威士忌行家還是剛接觸的新手,想一次了解全世界所有的威士忌,國家地理世界威士忌地圖就是你唯一的指南。

義大利各地的麵食各具特色,每個地區的口味和傳統都有各自講究的醬料,麵佐對了醬彷彿瞬間脫胎換骨,變得美味绝倫

【第35屆WACS世界廚師協會】Gregg Paterson:A General Manager’s Perspective on—“the right stuff”

 

Date: 5.4
Time: 8:00-8:50AM
Speaker: Gregg Paterson
Topic: A General Manager’s Perspective on—“the right stuff”

 

My Notes (我的心得與備註):

Mr. Paterson is an enthusiastic inspirational speaker who is brutally honest in his interpretation of the secret to creativity and success: Be different (in the land of the blind, one eye man is the king)! Steal other people’s ideas and make it your own!

He started off the speech like a typical inspirational speaker- loud and ready to engage. He asked the audience (mostly chefs) right off the bat to repeat after him and say they will steal other people’s idea and make it their own. This was met with slight hesitation. However, it looked like his points were accepted as by the end of the seminar, the audience was much like incline to repeat the same sentence after him.

Mr. Paterson began by first talking about his upscale private club and its core business: relationship and networking. As a GM, he always needs to know what drives the money. And base on that the things he looks for in a chef (besides knowing how to cook) are:

  1. Attitude/ passion
  2. Creativity- the ability to steal ideas and make it your own!
  3. Business skills
  4. Ability to deal with people- people will come more often if they know the chefs! And people will come more if they know the GM!

 

He believes chefs have a mission from god- the mission is to deliver happiness to people. Since there is more to deliver happiness than just good food, therefore hospitality professionals are essentially all in the “happiness” business.

If the food is equally good, there are a few factors that help one attract more customer than the other. Of course, all these factors make people happy.

One of the things is the “buzz”- the positive energy hospitality professionals can offer to their customers. He gave a great example to a secrete handshake that pleases his young customers, because “parents go where the kids go!”

Knowing the chef and the GM is another factor. If the GM or the chef come out of their work space to socialize and mingle, customers are more likely to visit the restaurant.

Everything comes back to how to make money. An important and truthful fact of life from business investor and managers!

Mr. Paterson teaches chefs to think that way so that they can become the “right stuff”. He talked about the “analytical practice”: to breakdown problems into small components and then solve it one bay one.

1. Ask the question:

You need to first identify your troubles. e.g. Should I open up another restaurant in the club?

2. Compile the Facts:

Talk to anyone to get the facts straight.

3. Principle of analysis: Why do we want to do this?

e.g. building another restaurant to increase revenue? For reputation? 

4. Conclusion:

Yes. We are going to build another restaurant

  1. 5.      Articulate it:

So many people can give answers, but cannot articulate the thoughts behind it. It is important to articulate

Chefs should be encouraged to enter competition and to attend conferences. But they should also be expected to return with some knowledge and gain for the company so that the investment is well spent. Because again, in the land of the blind, one eye man is king! Getting new creative ideas is essential for the survival. For this,

Mr. Paterson asks his staff to always carry a small note book to write down ideas because there are good ideas out there that are available to be stolen. And competition/ conference is the perfect place to network and “steal” ideas from people. 

He also teaches chefs to follow the creative thinking process:

  1. Identify the troubles (questions)
  2. Talk to people to get ideas
  3. Research in books or online for facts and information
  4. Digest the ideas- always leave time to think in silence. Your brain will fill in the space and connect the dots for you.
  5. Write down your action plan
  6. Give it a try- even if you fail, failing is the foundation for next creativity!
  7. Digest again and reflect on the result
  8. Re-configure
  9. Start the process all over again and do it differently.

 

All in all I found Mr. Paterson’s speech both entertaining and enlightening. Though people may have different ideas of what it means to be a good chef, it is great to hear it from a GM’s perspective.

 
 

        帕特森先生是熱情的鼓舞人心的演講者,他殘酷地誠實解釋他的創意和成功的秘密:成為不同(在盲人的土地上,有一隻眼睛的人是王)!偷竊其他人的想法,並使之成為你自己的想法!

        他開始像一個典型的勵志型演講者大聲地準備投入向聽眾們講話。他要求聽眾們(大多數是廚師)跟著他重複說著他們會偷其他人的想法,並使其成為自己的想法。這遭到了輕微的猶豫。開始時,遇到了一些些猶豫。然而,研討會結束時,他的觀點已被接受,聽眾們就傾向於跟著他重複同一個句子。

        帕特森先生從有關他的高檔私人會所及其核心業務:關係和網絡開始談起。作為一位總經理,他總是需要知道甚麼能夠推動錢。基於他對廚師所看重的事情 (除了知道如何料理) 是:

1.態度/熱情

2.創造力–偷竊想法並使其變為自己想法的能力!

3.商業技能

4.與人相處的能力–如果他們認識廚師們,人會更頻繁地來!且若他們認識總經理,他們將更常來!

        他相信廚師們是有著來自神的使命任務的人—這個使命是要傳遞快樂給人們。由於有比僅僅是提供良好的食物還要傳遞更多的幸福,因此,熱情好客的專業人士是“幸福”事業本質上所有的一切。

        如果食品是同樣的出色,有一些因素將比其他人更有助於吸引更多的顧客。當然,所有這些因素都使人們幸福。

        其中之一是“嗡嗡”-熱情好客專業人員能提供給顧客們的正面積極能量。他給了一個很好的例子,一個秘密的握手將取悅他的年輕客戶們,因為“孩子去哪裡,父母就去哪裡!”

        認識廚師和總經理是另一個因素。如果總經理或廚師走出了他們的工作空間去社交並融入,客戶們將更會造訪這餐廳。

        一切都回到如何賺錢。一個企業投資者和管理者生活上的重要且真實面向!

        帕特森先生教廚師們朝這個方向思考,以使他們能成為“正確的東西”。他談到“分析實踐”:將問題拆解成小零件,然後一個接著一個解決它。

1.問問題:首先你需要確定你的煩惱。例如:我應該在俱樂部開闢另一個餐廳?

2.編譯事實:跟任何可以直接得到的事實的人談話。

3.分析的原理:為什麼我們要做到這個?

例如:建立另一家餐廳是要增加收入?為了名聲?

4.結論:是的!我們要建立另一家餐廳

5.闡明它:有這麼多人可以給出答案,但不能表達其背後的思想。重要的是闡明。

        廚師們應被鼓勵加入競賽並出席會議。但他們也應該回報一些知識並為公司獲益,這樣才使投資用得其所。因為再一次,在盲人的土地上,有一隻眼的人是王!獲得新的創意是生存所必需的。對於這一點,帕特森先生要求他的工作人員總要隨身攜帶一個小筆記本,寫下想法,因為那裡有很好的想法可被竊取。而競賽/會議則是從人們“竊取”想法的網絡和完美地方。

他還教廚師們遵循創造性思維過程:

1.識別的煩惱(問題)

2.與人交談以得到想法

3.在書本上或網路上研究事實和訊息

4.消化想法–永遠空出時間進行靜默的思考。你的大腦將填補空間,並為你連接上點點。

5.寫下你的行動計劃

6.去嘗試,即使你失敗了,失敗是未來創造力的基礎!

7.再次消化並反映結果

8.重新調整配置

9.採取不同的做法來重新啟動過程

        整體來說,我發現帕特森先生的演講既富娛樂性也具啟發性。雖然人們對什麼是一個好廚師可能有著不同的想法,但聽到來自總經理的觀點來看是很棒的。

 
 

本文章由夏瑄澧總經理提供,並由開平餐飲學校林盈助老師協助翻譯。

 
 

 

 
Similar posts

No Comments Yet

發表迴響

你的電子郵件位址並不會被公開。 必要欄位標記為 *

登入投稿帳號 或 按下Register註冊

挑戰高薪,勇闖新加坡打天下:在新加坡成功找到好工作和打理生活的全方位指南

米其林主廚的海鮮全事典

廚房裡的美味科學:把菜煮好吃不必靠經驗,關鍵在科學訣竅。