SPAM OR SASHIMI?
I was confronted with a pallet of Spam (tinned fatty meat) when I recently visited Costco.
I became immediately judgmental of this ‘food’ option, curious to why anyone would purchase it opposed to the available fresh food. My eyes lingered over the steaks and sashimi grade salmon and I also spotted the pork sausages which are my family’s favourite (although not mine).
Later that evening I lifted a cloche and discovered a tin of Spam, a link of pork sausages, scotch fillet steak and a slab of sashimi grade salmon. I was charged with the challenge to create a meal using one of these items including a selection of ingredients from the wall of delicious raw and packaged items.
Then I woke up. I was dreaming of being a contestant on a TV cooking show! For some, this would be a nightmare however I am a closet chef.
I’m sure my dream was a bag of mixed emotions and messages. My week had been busy talking with people, responding to emails requesting quotes seeking ‘off the shelf’ solutions whilst designing customised programs. And my evenings found me watching people cook!
The Spam is a camouflaged request for an ‘off the shelf’ product! The Hawaiians and the Brits eat plenty of Spam and have perfected its use – adding it to sushi, mixing it with mash or frying it with chips!
My service offers ‘off the shelf’ products which I incorporate regularly. These may include tried and tested workshops however I consider these to be: webinars, book summaries, articles, Ted Talks and podcasts.
I overhear Spam fueled conversations daily. They start like this: “Hey, have you seen the latest Brene Brown Ted Talk, it’s the one which is about vulnerability “.
We are living in a sharing economy: fast paced, immediate delivery and short is essential.
If you are a sausage lover, then you’re looking for the team approach to learning. Throwing snags on the BBQ and cooking them with onions unleashes that aromatic smoke, teasing your senses with the sizzle, welcoming everyone to join the event.
A sausage approach to learning is a fun and engaging solution. It’s the team building and relationship building experience which has a time limited impact unless the sizzle is carried into everyday workplace practices.
I enjoy sausage engagements with many clients and in many cases, the sizzle generally entices them to explore other sausage flavours.
A Steak selection is desirable. Deliberate in choice, ensuring you are knowledgeable about the cooking surface and cooking preference is compulsory. Never serve ‘rare’ if ‘well done’ is selected. And a steak comes accompanied with the choice of sauces, salads and French Fries!
A steak approach is an investment; full of intent and trust that the impact delivers. It’s a leadership program incorporating a business project, coaching and mentoring.
There’s no comparison with a sausage sizzle and a steak dinner. Both delicious, yet uniquely different.
The Sashimi leaves a lasting memory. Rarely is it experienced in-house. I’ve been afforded the opportunity to travel to Japan observe the top Itamae chef prepare Sashimi.
This experience of observing and listening to a speaker deliver a message which appears tailored to your needs; beyond your expertise, sector and influences your movement in thinking beyond the comfort of what you imagined.
I’ve been in the company of so many people who venture from their regular go-to menu to sample sashimi – its life altering.
WHAT CAN YOU AFFORD NOT TO DO?
If you’re like many people, who have Champagne Taste on a Beer Budget – it is possible to create a learning banquet. Mixing Spam and sausages works effectively with the anticipation of a steak and the reward of a sashimi!
Keep your mind open and explore and experiment with these ingredients. Concoct a solution yourself or bring in the chef (consultant), to design it with you. You can’t afford to burn the opportunity when people expect memorable learning experiences.