Edna Ojuma’s Post

Mastery in the kitchen comes from practice and perseverance. Every mistake is a step closer to perfection,Remember, the best chefs are always learning. Embrace every challenge as a chance to grow and improve.Your creativity is your greatest tool. Don’t be afraid to push boundaries and innovate with your dishes,Cooking is an art, and like any art, it thrives on passion and dedication. Keep your fire burning bright,The secret ingredient to every successful dish is confidence. Believe in yourself, and your skills will shine through,Every great chef started where you are now. Keep your head up and your knife sharp, and you’ll reach your goals,Your journey in the kitchen is unique. Celebrate your progress and keep pushing forward.Patience and precision are the hallmarks of a great chef. Take your time, and let your skills flourish.Success in the kitchen isn’t about perfection; it’s about passion, creativity, and a love for the craft. Keep cooking from the heart. #Chefsam #teachingcullinary

Just landed your dream private chef gig? Don't sweat the menu – we've got the secret sauce! Beyond culinary mastery, there's an unspoken language that elevates your professionalism and guarantees rave reviews from your clients. Become the private chef everyone wants by whispering these etiquette secrets in the kitchen! Here's the insider info you won't find in cookbooks: 1. Dress like the pro you are 2. Respect their kitchen, it's your battlefield 3. Communication is your secret ingredient 4. Embrace feedback, but guide the taste buds 5. Silent service, sometimes: Let the food be the star. 6. Go the extra mile (but don't overstep) 7. Leave a spotless kitchen 8. Bonus Tip: A handwritten thank you note or small gift goes a long way! 9. Master these unspoken rules and you'll become the private chef clients rave about! What are your best unspoken etiquette tips for private chefs? Share them in the comments! #PrivateChefLife #ProTips #CulinaryConfidante #DigitalChef #SocialMedia

Anyone can cook a great dish once, but the real challenge is delivering that same excellence EVERY SINGLE TIME. Great, you captured lightning in a bottle with that one dish—NOW DO IT WHEN IT’S BUSY. It’s easy to makeit perfect in a controlled environment, but can you do it under pressure? Can you do it when the kitchen is slammed, and orders are flying in? And here’s the kicker—CAN EVERYONE IN THE KITCHEN DO IT LIKE YOU INTENDED? Just because you can doesn’t mean the rest of your team can. A good chef makes sure the guest thinks YOU COOKED IT EVERY TIME because it’s consistent. Consistency is what separates the good from the great. It’s not about the one-time showstoppers; it’s about the dishes that hit the mark EVERY SERVICE, EVERY PLATE. So, focus on consistency—because a perfect dish isn’t worth much if you can’t replicate it.

In a recent interview on NPR's Studio 1A chef Daisuke Utagawa was asked if there was a pivotal moment or experience that shaped him into the successful restaurateur he is today. His answer was both unexpected and profound: lessons learned from his early days as a dishwasher. Utagawa shared that his career in the culinary world began in the 1980s, humbly working as a dishwasher at a sushi restaurant. It was there, behind the scenes, that he gained a unique perspective on what customers truly liked—and what they didn’t. By paying close attention to the plates coming back to the kitchen, some completely clean and others half-eaten, he began to notice trends. He saw which dishes diners gravitated toward and which ones left them underwhelmed. I love this reminder of how valuable insights often come from the most unexpected places, far from where high-level decisions are made. While the chefs above him were creating culinary masterpieces, Utagawa had a front-row seat to the reality of how those creations were received. He wasn’t just cleaning plates; he was analyzing the unspoken feedback left behind on them. Utagawa's story reminded me of the four behaviors my friend Connell Nolan promotes in his work at Banner Health: be curious, dissect excellence with the same rigor you investigate failure, monitor data and intervene when trends emerge, and recognize the effort and progress of teams. Utagawa embodied these behaviors long before he became a renowned chef. His curiosity led him to observe and reflect, and his insight helped him spot emerging trends in what worked and what didn’t on the menu. In my experience, across various industries, the most actionable insights are often discovered on the frontlines, far removed from boardrooms or strategy sessions. Yet, so many organizations lack the structures to recognize and elevate these valuable perspectives. The organizations that do, however, cultivate a culture of self-awareness and humility. Utagawa’s story is a powerful reminder that the “lowliest” roles may hold the richest wisdom. - Rich Read more... https://lnkd.in/eet5zYnc

Would you eat the greatest chef’s cuisine standing alone on a frozen raft lost in the middle of Artic Ocean? Would that great still be so great? A brilliant research idea in the wrong context is like sitting on an ice cube floating in a frozen sea. A marvellous research idea, without the proper company to share it with, tastes worst than expected. And even more important, you would never be able to get this perfect meal, even if you actually were that famous chef.  You miss the infrastructure, you miss suppliers, you miss your sous-chefs, your waiters and your customers. So, next time you set up a new proposal, remember to scan the neighbourhood and avoid the icy land of the ”try to fit into the wrong call for proposal”, bring with you the best partners to make the research rigorous and reproducible, the best service provider, a team able to communicate, disseminate your tasteful research results. Do all of this choosing the proper facility. And finally, be sure to have at your side the ones who are going to exploit/enjoy all of these results and check they are getting what they were looking for. That’s what it takes to have a brilliant idea get to be realistic, needed, inspirational and impactful. It looks like a lot, but it’s actually a matter of thinking at best needed ingredients with a proper kitchen schedule. Ah...every once in a while, have a look around and save colleagues you find lost in the ice ;-) #proposalwriting #grantwriting #proposalengineering #proposaldevelopment #researchadvisor #researchmanagement

In the culinary world, excellence goes beyond exceptional cooking skills. To truly stand out, a successful chef must possess a unique blend of personal qualities that foster a positive kitchen culture, drive innovation, and build lasting relationships. The Essential 8 includes: 1. Emotional Intelligence: Calming chaotic situations with empathy and understanding. 2. Integrity: Upholding uncompromising quality standards, never compromising for personal gain. 3. Creativity: Innovating with new recipes, flavors, and techniques. 4. Teamwork: Collaborating, communicating, and cooperating for unparalleled success. 5. Adaptability: Flexibly adjusting to changing menus and situations. 6. Respect: Showing thoughtful consideration for ingredients, colleagues, and customers. 7. Accountability: Owning mistakes, learning from them, and growing. 8. Passion: Sharing love for cooking through every dish and smile. These essential qualities: - Foster a positive kitchen culture - Drive innovation and growth - Build trust and respect among colleagues and customers - Ensure long-term success Stand Out in the Brigade! Cultivate these qualities, and you'll not only succeed – you'll excel. #CulinarySuccessTips #ChefLife #KitchenEssentials #FoodIndustryInsights #CulinaryLeadership #ChefInspiration #HospitalityManagement #CulinaryExcellence #dbciousfoodz #kidsandteenschefclub

But how realistic is it? The Bear gives a gritty look through the eyes of an accomplished chef inheriting a chaotic sandwich shop and trying to transform it. But how realistic is it? The real: Dishes & Menu Development: Spot on. The creators consulted chef Matty Matheson to ensure authenticity in culinary techniques and kitchen life. Pressure & Energy: Absolutely. The show captures the intense, stressful environment of a kitchen perfectly. The first season feels like a pressure cooker, which is intentional. The not so much: Speed of Transformation: Turning around a failing restaurant that quickly? That’s more for TV. In reality, change takes time and patience. Staff Evolution: Team dynamics improving overnight is dramatized—real kitchens take longer to become cohesive. What are your thoughts? Have you watched it or not? #TheBear #CulinaryProfessionals #RestaurantManagement #KitchenLeadership #HospitalityInsights #CulinaryExcellence #FoodIndustry #ProfessionalChefs #KitchenCulture #LeadershipUnderPressure #RestaurantOperations #CulinaryChallenges

Imagine you're planning a huge, elaborate dinner party, something straight out of a magazine. You've got two key roles to fill to ensure everything goes smoothly: the Chef and the Food Critic. The Chef is like a Fractional. They're the ones in the kitchen, - directing the team, - deciding on the menu, - managing the budget for ingredients, - and making sure every dish that leaves the kitchen is perfect. They've spent years in the heat of professional kitchens, knowing not just how to cook, but how to lead a team, manage resources, and make split-second decisions that affect the entire dining experience. On the other hand, the Food Critic resembles a Consultant. They have a wealth of knowledge about food, having tasted and critiqued countless meals. They understand what makes a dining experience great and can offer valuable insights into what dishes might impress. However, they're not the ones calling the shots in the kitchen, managing the budget, or leading the team. Their expertise is invaluable, but it's applied from a different angle. --- #fractinalcfo #cfoinsights #smbsuccess #manufacturing

The humble Caesar salad turned 100 in July this year! Imagine, this menu staple, from Milan to Mumbai, has lasted over a century. The origin story of Caesar salad is murky and has nothing to do with Julius Caesar. One version suggests that Italian chef Cesar Cardini created the first Caesar salad by cobbling leftovers from his kitchen. A more dramatic version claims that one of his employees was the true mastermind behind the dish. And yes, Chef Caesar did indeed slap his name on it, claiming all the credit. Whatever version is true, what every presenter can learn from the Caesar salad is the power of an origin story. Your origin story answers the question your audience is thinking: 'Who are you, and why should I listen to you?' When Anna Gare, the new judge of Junior Master Chef in Australia, was introduced to her audience, she shared a relatable origin story. 'I started cooking when I was your age and could barely see over the counter'. Her young audience laughed and immediately connected with her. Here's your power move: share your origin story whenever you present. And do it within the first few minutes. But remember, your origin story is 𝐧𝐞𝐯𝐞𝐫 a long or condensed version of your CV. Instead, focus on what your audience needs to know about you rather than what you want to tell them. 𝐀𝐧 𝐨𝐫𝐢𝐠𝐢𝐧 𝐬𝐭𝐨𝐫𝐲 𝐢𝐬 𝐚 𝐩𝐞𝐫𝐬𝐨𝐧𝐚𝐥 𝐬𝐭𝐨𝐫𝐲, 𝐭𝐡𝐚𝐭 𝐞𝐱𝐩𝐥𝐚𝐢𝐧𝐬 𝐡𝐨𝐰 𝐲𝐨𝐮 𝐜𝐚𝐦𝐞 𝐭𝐨 𝐛𝐞 𝐰𝐡𝐞𝐫𝐞 𝐲𝐨𝐮 𝐚𝐫𝐞 𝐭𝐨𝐝𝐚𝐲, 𝐰𝐡𝐚𝐭 𝐦𝐚𝐤𝐞𝐬 𝐲𝐨𝐮 𝐭𝐡𝐞 𝐞𝐱𝐩𝐞𝐫𝐭. To unearth your origin story: 1. Travel back in time to when you discovered what you teach/ share to be true 2. Recall a turning point or a childhood moment 3. Identify what would resonate with your audience Every time you present, your audience must trust you before they can trust your message. This is where the power of an origin story comes in. It builds instant trust and connection. What’s your favourite superhero origin story? Photo by Chris Tweten on Unsplash

𝑳𝒐𝒐𝒌 𝒐𝒖𝒕 𝒇𝒐𝒓 𝑩𝒐𝒃! Imagine a bustling kitchen in a popular restaurant. The head chef, we’ll call him Bob, is known for his exquisite dishes. When a dish receives praise, Bob basks in the glory, attributing the success to his culinary skills and unique recipes. But let’s say one evening, a dish gets sent back. The customer is unhappy with the taste. Suddenly, the narrative changes. Bob blames the new sous-chef for not following his instructions correctly, or the supplier for delivering subpar ingredients. He might even blame the customer for not appreciating the complexity of the dish. This is the Blame Bias at play. In the heat of the kitchen, Bob attributes all successes to himself, but when things go south, he’s quick to pass the blame onto others. It’s a common recipe in workplaces, not just in kitchens, and it’s one we need to revise if we want to cook up a culture of accountability and growth. #personaldevelopment #workplaceculture #accountability