“Experience is the hardest teacher there is- it gives the test first and teaches the lesson after.”
I’m still plugging away at my book at mentorship and training. It’s slow going, partially because of lack of metaphorical spoons on a given day and partially because going back over some parts involves frankly unpleasant memories. What I tell myself about why this particular book has taken so damn long compared to my last two is because I’ve been in a position of Actual Documented and Titled Leadership- first as the kitchen manager of the pie shop and now as the pastry lead of a winery.
Neither title includes the word “chef-“ but it’s the team that makes the leader.
I’ve told myself that these experiences were effectively ongoing research material and proof of concept for the book and that that’s why I effectively put the book on ice for a bit. “This is good advice? Ok, how’d it work when YOU tried it?”
On an interpersonal level, not badly. Plenty of folks left their jobs, a few stayed, those who stayed were happy. Not everything is for everyone, and that’s just how life goes.
On a professional level, though, and especially as a middle manager, there is a lot that went wrong no matter what I said or did. There is only ever so much one person can control, and the role of a leader, in my mind, is to lead, communicate, serve, and protect their team. Eventually people have to look after themselves- as a leader, I can only ever advocate and look out of them as much as I can.
If you’re doing this whole “life” thing right though, you live and you learn. I made a poster of my previous axioms of kitchen wisdom that you might apply to daily life, but there always more to learn… and I can always fix the poster.
