I’m currently working with a range of businesses and one of the most common issues they are facing right now is: “ I can’t find good staff “. As the ABC reports, the demand for good people is not likely to reduce anytime soon. Becoming an employer of choice is no longer a strategy, it’s essential for survival.
Read MoreHouston – we have a problem…
Over the last month I have been noticing through the meetings and conversations I am having that for many of us motivation is low and fatigue is high. Uncertainty, restrictions, screen fatigue.
It’s challenging.
Read MoreRestrictions. Lockdown. Start. Stop. Open. Shut.
Covid has shown us that our flexibility and travel freedom are no longer guaranteed, and our daily rhythm has changed. I don’t know about you, but I am a free range chicken…..Staying in one place for too long definitely messes with my mojo.
Read MoreDo you find that sometimes your well planned day goes completely sideways? I know I do.
I mis-time the traffic, one of the kids is sick, sleep was not great, a curve ball meeting comes up, parking is full, forgot to grab breakfast...and that is just the start.
Read MoreOne of the many things I love about cooking is that it forces you to be completely in the moment. My mind is constantly active and finding a task or activity that holds me in the present is a great thing. In the kitchen, a chef needs to be extremely present as service runs on micro time.
Read MoreLast week I was hosting a workshop with a client of mine and during the session a thought occured to me. As a facilitator the hardest thing to do when in front of a group is to say nothing.
Read MoreI have had some epic failures and major burn-outs during my career. I was either under-prepared, too naive, out of my depth or under skilled for the situation. There have been many moments that I have not been proud of and wish that I could replay for a better result. But life is not like that.
Read MoreOne of my favourite things about the kitchen is that every day you can learn something new. The combinations, techniques and ideas are endless. Many of the world’s best restaurants are at the top of their game simply because they harness and encourage creative pursuit. In essence, they retain an apprentice mindset.
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