Interview with Chef Martin Scholz of Catch – Andaz Hyatt London
Sustainability of the world’s sea stocks has become an increasingly important issue to the culinary community over the last few years. No one is more aware of this than Martin Scholz, Chef de Cuisine at Andaz Hotel, the latest boutique hotel concept by Hyatt Hotels. When Hyatt Hotels decided to launch their new brand of...
Capitalizing on Human Capital
Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it has a history which dates back to the 1700s and a track record which proves that the business model is in general a viable one. The restaurant industry has evolved over decades, creating a vast...
You Can’t Dictate Culture — but You Can Influence It
I recently came across this Harvard Business Review blog article which looks at how leaders can influence the corporate culture. The article’s main points and guidelines are in line with my own article on the same topic entitled ‘Cultivating the Culture‘. The author is Ron Ashkenas, a managing partner of Schaffer Consulting and a co-author of The GE...
Six Common Misperceptions about Teamwork
In his article entitled ‘Six Common Misperceptions about Teamwork’, J. R Hackman – a Professor of Social and Organizational Psychology at Harvard University – brings to light a number of issues which are valid within kitchen teams and well worth taking a look at in this context. Misperception #1: Harmony helps. Smooth interaction among collaborators...
Cultivating the Culture
As a leader you assume the responsibility for developing and inspiring your team. What if you were to develop upon this idea and take an active role in moulding the reality that your team live and experience? Reality is your perception of the events, issues, information and emotions you are experiencing. Your understanding and interpretation...
The Kitchen as a Battlefield
Kitchens around the world, regardless of their cuisine, face many of the same challenges. The relationship between quality and pressure seem to go hand in hand on an upward trajectory as chefs strive to continually refine and improve their trade. In many cases the pressure comes from above and trickles down through the ranks. This...