Top Chef Masters. I don’t know if you caught this show on the Bravo Channel this Summer, but I did. It’s not like we’re “top chefs” at the Rollins house by any standard, but in general we enjoy watching cooking shows. Well, Top Chef is cooking show meets Survivor. They bring in young up and coming “top chefs” from around the country and after a series of cooking challenges and eliminations a “Top Chef” is crowned.
Top Chef Masters is the same premise, with one twist. The chefs are already established, recognized names in the culinary world – “Masters” in their field.
In the quarter final episode the Master Chefs had been whittled down to 4 remaining chefs – French, Asian, Italian, and Mexican. I know, it sounds like the beginning of a bad joke.
The elimination challenge was to create buffet for over 200 guests. The twist for the challenge was that the chefs were to pick a team from previous “Top Chef” participants. The entire episode quickly became a lesson in leadership for me on so many levels. The chefs were given a certain amount of time to interview the young chefs and pick their team.
The Asian chef quickly chose someone she had actually worked with before. She stayed with what she knew. The Italian chef barked out orders and wanted to see who could follow his commands. The Mexican and French chefs spent a lot of time trying to get to know the other chefs, listen to their stories, and learn about their passions and skills.
When it came time for execution and presentation the different leadership styles were very obvious. The Italian chef came across that the “young guns” were beneath him. He knew what he wanted to do. It was his vision and they were there to simply implement it. He yelled a lot and demanded a lot. They were definitely not a team.
While the Asian chef knew what she wanted to do, she didn’t seem to do as good of a job of communicating her vision. And once she gave instructions, she never went back to see how they were doing. They were kind of left to their own – sink or swim.
The French & Mexican chefs had very similar leadership styles. They definitely communicated a “vision” for what they wanted to do – afterall, it was their neck on the line so to speak. But it was as though they included the younger chefs in the process. They worked together to enhance the vision of the Master Chef. They each felt like their skills and opinions mattered and brought value to the final product. Not only were they given responsibilities, but they were given authority to see a dish to the end. And while they weren’t micro managed, their work was inspected and given feedback.
As I watched this whole challenge unfold, the results were obvious. The French & Mexican teams blew away the competition. Their teams were motivated and proud of the finished product. And even though only the Master Chef was the one recognized, the French & Mexican Master Chefs took the time to praise the young chefs for their specific contributions and dishes.
Anyway, just some random lessons learned from an unlikely place that I thought I would share. I am committed to building a healthy team of young (and old) leaders to continue to position our church to grow and reach this next generation for Christ.